GB 16798-1997
Replaced
T/NMCYXH 01-2021
Active
Group standards
T/NMCYXH 01-2021 Mongolian Cuisine Cooking Techniques Specification
T/NMCYXH 01-2021
Price:
$ 20.00
Basic Information
Standard Code:
T/NMCYXH 01-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Meat processing products
ICS Name:
Food processing
Publish Date:
2021-10-08
Implement Date:
2022-01-10
Scope
Scope: This document specifies the terms and definitions of Mongolian cuisine, the classification of cooking techniques, pre-processing techniques, seasoning techniques, cooking techniques, plating techniques, kitchen and facilities, equipment, and tool requirements, etc. Main technical content: This document specifies the terms and definitions of Mongolian cuisine, the classification of cooking techniques, pre-processing techniques, seasoning techniques, cooking techniques, plating techniques, kitchen and facilities, equipment, and tool requirements, etc.
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