GB 16798-1997
Replaced
T/NDAS 11-2020
Active
Group standards
T/NDAS 11-2020 Fuding snacks: Guidelines for making Fuding fish slices
T/NDAS 11-2020 Fuding snacks: Guidelines for making Fuding fish slices
Price:
$ 20.00
Basic Information
Standard Code:
T/NDAS 11-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic crops
ICS Name:
Food processing
Publish Date:
2020-10-16
Implement Date:
2020-10-16
Scope
Scope: This document specifies the requirements for raw materials, production processes, quality standards, and consumption recommendations, as well as labels, markings, and usage guidelines for Fuding fish fillets. This document applies to the processing, production, quality control, and product inspection of Fuding fish fillets. Main technical content: This standard stipulates the production requirements for various stages of Fuding fish fillet production, including material preparation, cutting, manual processing, machine production, raw fillet refrigeration, raw fillet defrosting, and finished product cooking.
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