GB 16798-1997
Replaced
T/BJCA 008-2019
Active
Group standards
T/BJCA 008-2019 Jing cuisine Shadier Bai Rou cooking technical specifications
T/BJCA 008-2019 Jing cuisine Shadier Bai Rou cooking technical specifications
Price:
$ 20.00
Basic Information
Standard Code:
T/BJCA 008-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2019-12-31
Implement Date:
2020-03-01
Scope
Main technical content: 1. This standard specifies the terms and definitions of braised pork in a clay pot, the raw and auxiliary materials and their requirements, cooking utensils, production processes, and quality requirements. 2. This standard applies to the processing and cooking of braised pork in a clay pot.
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