T/SPSH 34-2022 Active Group standards

T/SPSH 34-2022 Shun De Cuisine, Sheng Chao Cai Yuan

Publish Date: 2022-03-23 Implement Date: 2022-03-23 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/SPSH 34-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Food Composite

Publish Date: 2022-03-23

Implement Date: 2022-03-23

Scope

Scope: This document specifies the basic requirements, cooking techniques, finished product requirements, consumption, and characteristics of Shenzhen-style stir-fried dishes. This document is applicable to Shenzhen-style stir-fried dishes. Main technical content: 1 Scope 2 Normative reference documents 3 Terms and definitions 4 Basic requirements 5 Cooking techniques 6 Finished product requirements 7 Consumption 8 Characteristics

Development Information

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