GB 2757-1981
Replaced
T/OCCC 6-2022
Active
Group standards
T/OCCC 6-2022 Shunde Cuisine: Water Fish Stewed with Chicken Wings
T/OCCC 6-2022
Price:
$ 20.00
Basic Information
Standard Code:
T/OCCC 6-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2022-03-23
Implement Date:
2022-03-23
Scope
Scope: This document specifies the basic requirements, cooking process, finished product requirements, consumption, and characteristics of Shunde-style braised shark fin in fish soup. This document is applicable to Shunde-style braised shark fin in fish soup. Main technical content: 4. Basic requirements 4.1 Raw material requirements 4.2 Equipment requirements 4.3 Hygiene requirements 5. Cooking process 5.1 Raw materials 5.2 Selection of materials 5.3 Cooking 5.3.1 Cooking techniques 5.3.2 Pre-processing 5.3.3 Preparation of broth 5.3.4 Pre-processing of shark fin 5.3.5 Preparation of braised soup 5.3.6 Plating 6. Finished product requirements 7. Consumption 8. 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