GB 16798-1997
Replaced
T/MMSP 53-2023
Active
Group standards
T/MMSP 53-2023 Gao Liang Cai: Cooking Process Standards for Braised Pigeon with Ginger
T/MMSP 53-2023
Price:
$ 20.00
Basic Information
Standard Code:
T/MMSP 53-2023
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 Gaoliang Cuisine's "Sichuan pepper-baked pigeon", the requirements for raw materials and auxiliary materials, cooking utensils, production processes, quality requirements, the best consumption time, and operating principles. This standard is applicable to the production of Gaoliang Cuisine's "Sichuan pepper-baked pigeon".
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