GB 16798-1997
Replaced
T/YCX 0201-2024
Active
Group standards
T/YCX 0201-2024 Yunnan local traditional dish: Yongping yellow stewed chicken
T/YCX 0201-2024 Yunnan local traditional dish: Yongping yellow stewed chicken
Price:
$ 20.00
Basic Information
Standard Code:
T/YCX 0201-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2024-09-27
Implement Date:
2024-10-01
Scope
Scope: This document specifies the requirements for raw materials, preparation, sensory evaluation, consumption, promotion, and advertising of Yongping Huang Meng Chicken, a characteristic dish of Yunnan Province. This document is applicable to the standardization and promotion of Yongping Huang Meng Chicken. Main technical content: 3 Terms and definitions 4 Cooking time of Yongping Huang Meng Chicken 5 Characteristics of Yongping Huang Meng Chicken 5.3.1 Chicken 5.3.2 Seasonings 6 Preparation 7 Sensory evaluation and consumption 8 Promotion and advertising Appendix A (informative) Origin and development of Yongping Huang Meng Chicken Appendix B (normative) Main nutritional components of Yongping Mountain Chicken Appendix C
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