GB 2757-1981
Replaced
T/YSSH 0003-2022
Active
Group standards
T/YSSH 0003-2022 The taste of Cantonese cuisine in Daxish, Cai Pai Ma Di Jiao
T/YSSH 0003-2022 The taste of Cantonese cuisine in Daxish, Cai Pai Ma Di Jiao
Price:
$ 20.00
Basic Information
Standard Code:
T/YSSH 0003-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food Composite
Publish Date:
2022-09-23
Implement Date:
2022-09-30
Scope
Main technical content: 1. Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, formulations, cooking utensils and tableware, production processes, process control, product requirements, product inspection, inspection rules, and serving and optimal consumption time for the production of Dashi Crispy Horsehoe Cake. This document is applicable to the production, inspection, sales, and teaching of Dashi Crispy Horsehoe Cake. 2. Normative references: - GB 2713: National Food Safety Standard for Starch Products - GB 2716: National Food Safety Standard for Vegetable Oil 3. Terms and definitions 3.1 Dashi Crispy Horsehoe Cake 4. Raw material and auxiliary material requirements 4.1 Horsehoe 4.2 White sugar 4.3 Water 5. Formulations 6. Cooking utensils and tableware 7. Production processes 8. Process control 9. Product requirements 10. Product inspection 11. Inspection rules 12. Serving (plating) and optimal consumption time
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