GB 16798-1997
Replaced
T/FDCX 001-2020
Active
Group standards
T/FDCX 001-2020 Fuding snacks: Guidelines for making Fuding pork slices
T/FDCX 001-2020 Fuding snacks: Guidelines for making Fuding pork slices
Price:
$ 20.00
Basic Information
Standard Code:
T/FDCX 001-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic crops
ICS Name:
Food processing
Publish Date:
2020-10-15
Implement Date:
2020-10-15
Scope
Scope: This document specifies the raw material requirements, production process, quality requirements, and consumption recommendations, as well as labels, markings, and usage of Fuding pork slices. This document is applicable to the processing and production, quality control, and product inspection of Fuding pork slices. Main technical content: This standard stipulates the technical requirements for the process flow, material preparation, minced meat production, raw dough production, raw dough refrigeration, raw dough defrosting, finished product cooking, and food seasoning of Fuding pork slices.
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
Replaced
GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
Replaced