GB 2757-1981
Replaced
T/HZBX 046-2021
Active
Group standards
T/HZBX 046-2021 Cantonese cuisine, Dongjiang Hakka cuisine, Dongjiang fish sauce duck
T/HZBX 046-2021 Cantonese cuisine, Dongjiang Hakka cuisine, Dongjiang fish sauce duck
Price:
$ 20.00
Basic Information
Standard Code:
T/HZBX 046-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2021-12-27
Implement Date:
2021-12-31
Scope
Scope: This document is applicable to the cooking of Dongjiang Fish Sauce Duck; Main technical content: This document specifies the terms and definitions of Dongjiang Fish Sauce Duck in Cantonese cuisine and Hakka cuisine of Dongjiang, the requirements for main and auxiliary ingredients, the requirements for cooking tools, the hygiene requirements for the production and processing process, the cooking process, the quality requirements and inspection methods, and the requirements for packaging and the best consumption time.
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