GB 16798-1997
Replaced
T/LFCFXH 27-2024
Active
Group standards
T/LFCFXH 27-2024 Hongdong Famous Snack Production Standards Wan'an Pickles
T/LFCFXH 27-2024
Price:
$ 20.00
Basic Information
Standard Code:
T/LFCFXH 27-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2024-12-16
Implement Date:
2024-12-16
Scope
Main technical content: 5 production steps Raw materials and auxiliary materials: - 1,000 g of mustard greens - 100 g of salt - 15 g of star anise - 20 g of Sichuan peppercorns - 10 g of dried chili peppers Production steps: 1. Remove the bristles from the mustard greens and wash them. 2. Sprinkle the washed mustard greens with edible salt and marinate for 72 hours. 3. Prepare a seasoning solution with Sichuan peppercorns, star anise, and dried chili peppers, then add the marinated mustard greens. 4. Place them in a jar and marinate in a cool place for one month before serving.
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