T/TAFDPR 024-2018 Active Group standards

T/TAFDPR 024-2018 Tai'an Cuisine? Red Fruit

T/TAFDPR 024-2018

Publish Date: 2018-01-10 Implement Date: 2018-01-20 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/TAFDPR 024-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: The comprehensive organization and management of the company (enterprise)

Publish Date: 2018-01-10

Implement Date: 2018-01-20

Scope

Main technical content: 1. Scope: This standard specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for Taian cuisine's "Red Fruit". This standard applies to the production of Taian cuisine's "Red Fruit". 2. Normative reference documents: The following documents are essential for the application of this document. For reference documents with a specified date, only the version on the specified date applies to this document. For reference documents without a specified date, the latest version (including all amendment lists) applies to this document. - GB 14963-2011: National Food Safety Standard for Honey - GB/T 1534-2003: Peanut Oil - GH/T 1159-2017: Hawthorn - GB/T 1445-2000: White Sugar - GB/T 8233-2008: Sesame Oil - GB 5749-2006: Sanitary Standards for Drinking Water - GB 14881-2013: National Food Safety Standard: General Hygiene Code for Food Production 3. Terms and definitions: The following terms and definitions apply to this document. 3.1? This refers to a cooking method where pre-processed raw materials are added to a soup and seasonings, boiled over high heat, and then simmered over low heat to reduce the soup to a thick consistency. 4. Raw materials and requirements