GB 16798-1997
Replaced
T/MMSP 49-2023
Active
Group standards
T/MMSP 49-2023 Slow-simmering Taolang fish cooking process specification
T/MMSP 49-2023 Slow-simmering Taolang fish cooking process specification
Price:
$ 20.00
Basic Information
Standard Code:
T/MMSP 49-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2023-12-29
Implement Date:
2023-12-31
Scope
Main technical content: This document specifies the terms and definitions of Gao Liang Cai's slow-immersion Tongzi fish, requirements for raw materials and auxiliary materials, cooking utensils, production processes, quality requirements, optimal consumption time, and operating principles. This standard applies to the production of Gao Liang Cai's slow-immersion Tongzi fish.
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