GB 16798-1997
Replaced
T/FDCX 002-2020
Active
Group standards
T/FDCX 002-2020 Fuding snacks: Fuding small dumplings production specifications
T/FDCX 002-2020 Fuding snacks: Fuding small dumplings production specifications
Price:
$ 20.00
Basic Information
Standard Code:
T/FDCX 002-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
\nBasic standards
ICS Name:
Food processing
Publish Date:
2020-10-15
Implement Date:
2020-10-15
Scope
Scope: This document specifies the raw materials, production processes, and quality requirements during the production of Fuding Xiaolongbao, as well as consumption recommendations and the use of logos and labels. This document applies to the processing, production, quality control, and product inspection of Fuding Xiaolongbao. Main technical content: This standard stipulates the technical requirements for the process flow, material preparation, filling making, dough preparation, raw dough forming, freezing, and steaming of Fuding Xiaolongbao.
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