GB 2757-1981
Replaced
T/SDRA 7-2022
Active
Group standards
T/SDRA 7-2022 Guangfu dish "chickpea sauce steamed ribbon carp"
T/SDRA 7-2022 Guangfu dish "chickpea sauce steamed ribbon carp"
Price:
$ 20.00
Basic Information
Standard Code:
T/SDRA 7-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Food Composite
Publish Date:
2022-08-31
Implement Date:
2022-09-01
Scope
Scope: This document specifies the basic requirements, cooking process, consumption, and characteristics of Guangfu Cuisine's steamed pan-long snakehead fish with soy sauce. This document is applicable to Guangfu Cuisine's steamed pan-long snakehead fish with soy sauce. Main technical content: 4. Basic requirements 4.1 Raw materials 4.1 Utensils 4.2 Hygiene 4.3 Others 5. Cooking process 5.1 Raw materials 5.2 Selection of ingredients 5.3 Cooking 6. Consumption 7. Characteristics
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced