GB/T 6192-1986
Replaced
GB/T 34671-2017
Replaced
National standards
GB/T 34671-2017 Drying technology specification for white jelly fungus
GB/T 34671-2017 Drying technology specification for white jelly fungus
Basic Information
Standard Code:
GB/T 34671-2017
Standard Type:
National standards
Standard Status:
Replaced
is_force_gb:
no
CCS Name:
Vegetable processing and products
ICS Name:
Vegetables and their products
Publish Date:
2017-11-01
Implement Date:
2018-05-01
Pages:
12 pages
Scope
This standard specifies the terms and definitions, requirements, drying techniques, bagging, marking, and storage for dried Tremella. This standard applies to the drying technology of dried Tremella using heat sources such as boiler steam and hot air from hot air furnaces, and employing chamber drying methods.
Development Information
Superseded by the following standards
Referenced Standards
GB 14881-2013 Food Safety National Standards General Hygiene Practice for Food Production
GB 5749-1985 Sanitary standard for drinking water
GB 5749-2006 Standards for drinking water quality
GB 5749-2022 Standards for drinking water quality
GB 7096-1996 Hygienic standard for edible fungi
GB 7096-2003 Hygienic standard for edible fungi
GB 7096-2014 National Standards for Food Safety: Edible Mushrooms and Their Products
GB 9687-1988 Hygienic standard for polyethylene products used as food containers and tablewares
Related Standards
GB/T 8853-1988
Abolished
GB/T 8853-1988 Cold storage technique of tomatos
GB/T 8854-1988
Active
GB/T 8854-1988 Vegetables—Nomenclature—First list
GB 10776-1989
Replaced
GB 10776-1989 Supplementary foods for infants and young children—Carrot paste
GB 10780-1989
Replaced
GB 10780-1989 Supplementary foods for infants and young children—Tomato juice
GB 13099-1991
Abolished