GB 16798-1997
Replaced
T/QZAS 036-2025
Active
Group standards
T/QZAS 036-2025 Quanzhou cuisine, Fengze's hairpin-flower banquet cooking techniques, and red-potted crab rice
T/QZAS 036-2025 Quanzhou cuisine, Fengze's hairpin-flower banquet cooking techniques, and red-potted crab rice
Price:
$ 20.00
Basic Information
Standard Code:
T/QZAS 036-2025
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food processing
Publish Date:
2025-06-20
Implement Date:
2025-06-25
Scope
Main technical content: This document defines the terms and definitions of red paste crab rice in Fengze Flower Arrangement Banquet of Quanzhou Cuisine, stipulates the requirements for raw and auxiliary materials and hygiene, establishes the cooking process, and provides quality characteristics. This document is applicable to the cooking of red paste crab rice in Fengze Flower Arrangement Banquet of Quanzhou Cuisine.
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