GB 16798-1997
Replaced
T/YCXCYHYXH T/YCCY002-2021
Active
Group standards
T/YCXCYHYXH T/YCCY002-2021 Yangcheng Mao Tou Wan Production Specifications
T/YCXCYHYXH T/YCCY002-2021
Price:
$ 20.00
Basic Information
Standard Code:
T/YCXCYHYXH T/YCCY002-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food processing
Publish Date:
2021-03-20
Implement Date:
2021-05-31
Scope
Main technical content: 1) Soak the vermicelli in cold water for 3 hours, blanch them in boiling water, and cut them into 10-cm-long pieces; 2) Cut the radish into 3-cm-long shreds; 3) Place the vermicelli in a bowl and add radish shreds, starch, salt, thirteen-spice powder, MSG, and pepper powder. Mix them well; 4) Shape the mixed ingredients into 3-cm-sized round balls and place them on a plate. Steam them in a steamer for 7 minutes.
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