GB/T 16786-1997
Replaced
T/WZSYSYSH 003-2020
Active
Group standards
T/WZSYSYSH 003-2020 Cantonese roll processing procedures
T/WZSYSYSH 003-2020 Cantonese roll processing procedures
Price:
$ 20.00
Basic Information
Standard Code:
T/WZSYSYSH 003-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Terminology (principles and coordination and cooperation)
Publish Date:
2020-11-01
Implement Date:
2020-11-16
Scope
Main technical content: Chung Po is a rice noodle product made from rice as the raw material, which is cleaned, soaked, ground into paste, spread with paste (without adding or adding various fillings), then steamed and rolled into shape. Chung Po is prepared by using glutinous rice flour as the main raw material (accounting for ≥60% of the total amount) and adding one or more edible starch raw materials (the total amount of which accounts for ≤40% of the total amount) to prepare the paste, spread with paste (without adding or adding various fillings), then steamed and rolled into shape.
Development Information
Related Standards
GB/T 10112-1999
Replaced
GB/T 10112-1999 Terminology work—Principles and methods
GB/T 18155-2000
Active
GB/T 18155-2000 Terminology work—Computer applications—Machine-readable terminology interchange format(MARTIF)—Negotiated interchange
GB/T 18291-2000
Active
GB/T 18291-2000 Mongolian terminology work—Principles and methods
GB/T 13725-2001
Replaced
GB/T 13725-2001 General principles and methods for establishing terminology database
GB/T 15387.1-2001
Replaced