T/QYZL 66-2024 Active Group standards

T/QYZL 66-2024 Lianshan Zhuang and Yao Cuisine: Cooking Techniques for Fermented Black Bean Sauce

T/QYZL 66-2024

Publish Date: 2024-12-30 Implement Date: 2025-01-15 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/QYZL 66-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Food Composite

Publish Date: 2024-12-30

Implement Date: 2025-01-15

Scope

Main technical content: This document specifies the raw materials and requirements for douzhi pots, cooking utensils, production processes, quality requirements, product inspection, and the best consumption time. This document is applicable to the cooking and production of douzhi pots.

Development Information

Related Standards

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