GB 2757-1981
Replaced
T/QZFS 008.5-2020
Active
Group standards
T/QZFS 008.5-2020 Quanzhou Characteristic Snack Food Production Techniques Part 5: Braised Noodles
T/QZFS 008.5-2020
Price:
$ 20.00
Basic Information
Standard Code:
T/QZFS 008.5-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2020-06-25
Implement Date:
2020-07-20
Scope
Scope: This standard applies to the production of Quanzhou's specialty snack, Lu Mian (braised noodles); Main technical content: This standard specifies the cooking requirements for Quanzhou's specialty snack, Lu Mian, including terms and definitions, raw material requirements, cooking utensils, production processes, plating, product quality requirements, and the optimal serving temperature and time.
Development Information
Same series standard
T/QZFS 008.1-2020 Qiánzhōu special snacks making skills Part 1: Meat zongzi
T/QZFS 008.2-2020 Quanzhou Characteristic Snack Food Making Skills Part 2: Rice Noodle Paste
T/QZFS 008.3-2020 Quanzhou Specialty Snack Food Production Techniques Part 3: Tudou Jelly
T/QZFS 008.4-2020 Xiamenese specialty snack making skills - Part 4: Oyster omelette
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