GB 16798-1997
Replaced
T/TBDJ 001-2023
Active
Group standards
T/TBDJ 001-2023 Tongbao Doujin Processing Technology Specifications
T/TBDJ 001-2023
Price:
$ 20.00
Basic Information
Standard Code:
T/TBDJ 001-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2023-01-30
Implement Date:
2023-06-30
Scope
Scope: This standard specifies the terms and definitions, requirements, processing techniques, etc. for the processing of Tongbao soybean tendons. This standard applies to the processing of Tongbao soybean tendons; Main technical content: This standard specifies the terms and definitions, requirements, processing techniques, etc. for the processing of Tongbao soybean tendons. The processing process of Tongbao soybean tendons is as follows: selection of raw materials (soybeans), water soaking, pulp grinding, pulp filtration, pulp boiling, pulp injection, skin removal, drying (roasting), or no drying (roasting), and packaging.
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