GB 16798-1997
Replaced
DB14/T 1877-2019
Active
Shanxi ProvinceLocal standards
DB14/T 1877-2019 Please note: I do not have knowledge of the specific procedures and standards for making Dai County stewed fish. If you require more information, you may seek it from local culinary experts or cultural heritage organizations
DB14/T 1877-2019 Please note: I do not have knowledge of the specific procedures and standards for making Dai County stewed fish. If you require more information, you may seek it from local culinary experts or cultural heritage organizations
Price:
$ 30
Basic Information
Standard Code:
DB14/T 1877-2019
Standard Type:
Local standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food processing
Publish Date:
2019-06-15
Implement Date:
2019-08-25
Pages:
7 pages
Scope
This standard specifies the terms and definitions, equipment and tools, raw materials, sensory evaluation, and production processes for making Dai County braised fish. This standard applies to Dai County braised fish made from carp as the raw material. The production of braised fish from other fish species can be referenced for implementation.
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
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GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
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GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
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GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
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