GB 16798-1997
Replaced
DB5111/T 26-2022
Active
Sichuan ProvinceLocal standards
DB5111/T 26-2022 DB5111/T 26-2022 JiZhou Cai Leshan BoBo Chicken Production Process Specification
DB5111/T 26-2022 DB5111/T 26-2022 JiZhou Cai Leshan BoBo Chicken Production Process Specification
Basic Information
Standard Code:
DB5111/T 26-2022
Standard Type:
Local standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Bird and egg processing and products
ICS Name:
Food processing
Publish Date:
2022-04-21
Implement Date:
2022-06-01
Pages:
10 pages
Scope
This document specifies the requirements for Leshan Bobochicken in terms of recipe and ingredient selection, production process, quality, food safety, service, and dish presentation. This document is applicable to the production of Leshan Bobochicken.
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