GB 16798-1997
Replaced
T/BJCA 001-2019
Active
Group standards
T/BJCA 001-2019 Jing cuisine steamed dumpling cooking technique specifications
T/BJCA 001-2019 Jing cuisine steamed dumpling cooking technique specifications
Price:
$ 20.00
Basic Information
Standard Code:
T/BJCA 001-2019
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2019-12-31
Implement Date:
2020-03-01
Scope
Main technical content: 1. This standard specifies the terms and definitions of Shao Mai, the raw and auxiliary materials and their requirements, cooking utensils, production processes, tray forming, and quality requirements. 2. This standard applies to the processing and cooking of Shao Mai.
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