T/GDXNCX 011-2021 Active Group standards

T/GDXNCX 011-2021 Hakka Cuisine: Xingning Sweet and Sour Pine Nut Fish Cooking Process Standards

T/GDXNCX 011-2021

Publish Date: 2021-12-08 Implement Date: 2021-12-09 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/GDXNCX 011-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Food Composite

Publish Date: 2021-12-08

Implement Date: 2021-12-09

Scope

Main technical content: 4. Raw materials and requirements 4.1 Main raw materials: - One grass carp. - Seasonings: - Fine salt: 5 grams - White vinegar: 30 grams - Tomato sauce: 50 grams - White sugar: 50 grams - 2 eggs - Cornstarch: 500 grams - Hawthorn slices: 20 grams - Peanut oil: 1,000 grams - Pine nuts: 30 grams 4.2 Requirements: - The main raw materials and seasonings should comply with the provisions of GB/T 1534, GB 2707, GB 2721, GB 2733, GB 2762, GB 2763, GB/T 317, GB/T

Development Information

Related Standards

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