GB 2757-1981
Replaced
T/OCCC 9-2022
Active
Group standards
T/OCCC 9-2022 Shunde Cuisine - Fengcheng Slice Chicken
T/OCCC 9-2022
Price:
$ 20.00
Basic Information
Standard Code:
T/OCCC 9-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2022-03-23
Implement Date:
2022-03-23
Scope
Scope: This document specifies the basic requirements, cooking methods, finished product requirements, consumption, and characteristics of Fengcheng Pieced Chicken in Shunde Cuisine. This document is applicable to Fengcheng Pieced Chicken in Shunde Cuisine. Main technical content: 4. Basic requirements 4.1 Raw material requirements 4.2 Equipment requirements 4.3 Hygiene requirements 5. Cooking methods 5.1 Raw materials 5.2 Selection of ingredients 5.3 Cooking 5.3.1 Cooking techniques 5.3.2 Pre-processing of raw materials 5.3.3 Preparation of seasonings and sauces 5.3.4 Processing 5.3.5 Plating 6. Finished product requirements 7. Consumption 8. Characteristics
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