GB 2757-1981
Replaced
T/OCCC 8-2022
Active
Group standards
T/OCCC 8-2022 Sundried Cuisine Six Flavors Club President Fish
T/OCCC 8-2022 Sundried Cuisine Six Flavors Club President Fish
Price:
$ 20.00
Basic Information
Standard Code:
T/OCCC 8-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2022-03-23
Implement Date:
2022-03-23
Scope
Scope: This document specifies the basic requirements, cooking techniques, finished product requirements, and consumption and characteristics of Six Flavors Long Fish in Shunde Cuisine. This document is applicable to Six Flavors Long Fish in Shunde Cuisine. Main technical content: 4. Basic requirements 4.1 Raw material requirements 4.2 Equipment requirements 4.3 Hygiene requirements 5. Cooking techniques 5.1 Raw materials 5.2 Cooking 5.2.1 Cooking techniques 5.2.2 Selection of yellow eels 5.2.3 Slaughter and processing of yellow eels 5.2.4 Pre-processing of raw materials 5.2.5 Processing 5.2.6 Plating Spread a small portion of deep-fried vermicelli on the bottom of the serving dish, pour the stir-fried Six Flavors Long Fish into the dish, and sprinkle the remaining vermicelli on top. 6. Finished product requirements 7. Consumption 8. Characteristics
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