GB 2757-1981
Replaced
T/HZBX 069-2023
Active
Group standards
T/HZBX 069-2023 Pre-made dishes, ginger-based duck broth
T/HZBX 069-2023 Pre-made dishes, ginger-based duck broth
Price:
$ 20.00
Basic Information
Standard Code:
T/HZBX 069-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food Composite
Publish Date:
2023-07-03
Implement Date:
2023-07-15
Scope
Main technical content: This document specifies the requirements for raw materials and auxiliary materials, production processes, quality requirements, and inspection methods for pre-cooked dishes—Ginger Duck; hygiene requirements during production and processing; inspection rules; labeling, marking, packaging, transportation, and storage requirements. This document applies to Ginger Duck, a non-ready-to-eat pre-cooked dish made from duck as the main ingredient, which is processed through pre-treatment, seasoning, heating, mixing, packaging, and quick-freezing, etc.
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