T/NMSP T/NMSP.MZB04.04-2024
Active
T/DLMSWH 015-2019A
Active
Group standards
T/DLMSWH 015-2019A Dalian Tourism Characteristic Seafood Dishes Processing Operating Procedures Part 3: Shrimp and Crab Dishes
T/DLMSWH 015-2019A
Price:
$ 20.00
Basic Information
Standard Code:
T/DLMSWH 015-2019A
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
The relationship between supply and use
ICS Name:
Other
Publish Date:
2019-08-15
Implement Date:
2019-09-15
Scope
Scope: This standard specifies the terminology and definitions, raw material requirements, processing procedures, utensils and plating, and requirements for dish characteristics for the cooking of shrimp and crab seafood dishes with distinctive features of Dalian tourism. This standard is applicable to the cooking operations of shrimp and crab seafood dishes with distinctive features of Dalian tourism; Main technical content: This standard stipulates the basic requirements for the cooking of shrimp and crab seafood dishes with distinctive features of Dalian tourism in terms of terminology and definitions, raw material requirements, processing procedures, utensils and plating, and dish characteristics, etc.
Development Information
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