T/QYZL 67-2024 Active Group standards

T/QYZL 67-2024 Lianshan Zhuang and Yao Cuisine; Silk Rice Fried Rice Cooking Technique Specification

T/QYZL 67-2024

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 67-2024

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 fried rice made from Silmi rice, cooking utensils, production processes, quality requirements, product inspection, and the best consumption time. This document is applicable to the cooking and production of fried rice made from Silmi rice.

Development Information

Related Standards

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