GB 16798-1997
Replaced
T/DTCY 002-2024
Active
Group standards
T/DTCY 002-2024 Datong Knife-Cut Noodles Cooking Process Specification
T/DTCY 002-2024
Price:
$ 20.00
Basic Information
Standard Code:
T/DTCY 002-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2024-07-24
Implement Date:
2024-08-01
Scope
Main technical content: This document specifies the requirements for raw materials, hygiene, equipment and tools, and cooking processes of Datong knife-cut noodles. This document is applicable to Datong knife-cut noodles made from wheat flour (knife-cut noodles made from other raw materials can be implemented as a reference)
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