GB 16798-1997
Replaced
T/SXXC 001-2016
Active
Group standards
T/SXXC 001-2016 Sand County Snacks Stir-Fried Noodles Production Standards
T/SXXC 001-2016
Price:
$ 20.00
Basic Information
Standard Code:
T/SXXC 001-2016
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food processing
Publish Date:
2016-09-20
Implement Date:
2016-10-15
Scope
Scope: This standard specifies the terms and definitions, raw material requirements, production process requirements, production techniques, and processing and production project requirements for the preparation of noodles with sauce in Sha County snacks. This standard applies to the processing and production process of noodles with sauce in Sha County snacks by members of the Sha County Snack Food Industry Association; Main technical contents: 1. Requirements for raw materials and seasonings; 2. Production process; 3. Production techniques; 4. Processing and production project requirements
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
Replaced
GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
Replaced