GB 2757-1981
Replaced
T/YRTLM 003-2024
Active
Group standards
T/YRTLM 003-2024 Shandian local specialty food series of mutton dishes includes dry-fried sheep blood
T/YRTLM 003-2024 Shandian local specialty food series of mutton dishes includes dry-fried sheep blood
Price:
$ 20.00
Basic Information
Standard Code:
T/YRTLM 003-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2024-06-29
Implement Date:
2024-06-29
Scope
Scope: This document applies to the dry-stir-fried mutton blood, a local specialty of Shuancounty, which is processed and cooked using traditional craftsmanship in Shuancounty; Main technical content: This document stipulates the terminology and definition of dry-stir-fried mutton blood, the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and the best consumption time and temperature.
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