GB 2757-1981
Replaced
T/KHCY 007-2020
Active
Group standards
T/KHCY 007-2020 Kaihua Cuisine Production Standards Part 7: Soup Bottle Steamed Mountain Chicken
T/KHCY 007-2020 Kaihua Cuisine Production Standards Part 7: Soup Bottle Steamed Mountain Chicken
Price:
$ 20.00
Basic Information
Standard Code:
T/KHCY 007-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2020-10-30
Implement Date:
2020-11-30
Scope
Main technical content: This document specifies the terminology and definitions, basic requirements, material requirements, equipment requirements, process requirements, plating requirements, sensory requirements, and the optimal eating temperature and time for steaming pheasant in a soup pot. This document is applicable to the processing and cooking of steaming pheasant in a soup pot.
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced