GB 16798-1997
Replaced
T/GZYZC 001-2023
Active
Group standards
T/GZYZC 001-2023 Ecological Qian Cuisine Cuisine Terminology
T/GZYZC 001-2023 Ecological Qian Cuisine Cuisine Terminology
Price:
$ 20.00
Basic Information
Standard Code:
T/GZYZC 001-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2023-12-26
Implement Date:
2023-12-28
Pages:
26 pages
Scope
Main technical content: 3 Terms and Definitions The following terms and definitions apply to this document. **Dishes** A finished dish, also known as a meal, which was formerly called "xianzhan", "xiaoshan", or "xiaohuo". It refers to various dishes cooked by methods such as boiling, frying, stir-frying, steaming, and roasting. **Ecological Guizhou Cuisine** A type of cuisine made from ecological edible agricultural products and processed products, prepared or produced in accordance with the cooking techniques of Guizhou cuisine, without the use of preservatives, colorants, or color-protecting agents.
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