GB 2757-1981
Replaced
DB50/T 440-2012
Active
Chongqing CityLocal standards
DB50/T 440-2012 Yuzhou Cuisine: Cooking Techniques for Fish-Fragranced Prawns
DB50/T 440-2012
Price:
$ 30
Basic Information
Standard Code:
DB50/T 440-2012
Standard Type:
Local standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Technical management
ICS Name:
Food Composite
Publish Date:
2012-03-25
Implement Date:
2012-06-01
Pages:
6 pages
Scope
This standard specifies the terminology and definitions of fish-scented shrimp, the requirements for raw materials and auxiliary materials, the configuration of cooking utensils, the production process, the plating, the quality requirements, and the optimal serving temperature and time. This standard applies to the processing and cooking of fish-scented shrimp.
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