GB 16798-1997
Replaced
T/QDNSX 0012-2024
Active
Group standards
T/QDNSX 0012-2024 Kai Li sauce stewed fish cooking technique specification
T/QDNSX 0012-2024 Kai Li sauce stewed fish cooking technique specification
Price:
$ 20.00
Basic Information
Standard Code:
T/QDNSX 0012-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2024-08-08
Implement Date:
2024-08-08
Scope
Scope: This document specifies the terms and definitions of Kaili sour fish soup, the requirements for main and auxiliary ingredients, cooking utensils, production processes, serving methods, eating methods, and quality requirements. This document is applicable to the cooking of Kaili sour fish soup. Main technical content: requirements for main and auxiliary ingredients, cooking utensils, production processes, serving methods, eating methods, and quality requirements.
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