GB 2757-1981
Replaced
T/HZBX 044-2021
Active
Group standards
T/HZBX 044-2021 Cantonese cuisine, Dongjiang Hakka cuisine, Dongjiang fish ball
T/HZBX 044-2021 Cantonese cuisine, Dongjiang Hakka cuisine, Dongjiang fish ball
Price:
$ 20.00
Basic Information
Standard Code:
T/HZBX 044-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2021-12-27
Implement Date:
2021-12-31
Scope
Scope: This document is applicable to the cooking of Dongjiang fish balls; Main technical content: This document stipulates the main ingredient requirements, cooking tool requirements, hygiene requirements during the production and processing process, cooking techniques, quality requirements and inspection methods, packaging requirements, and the best consumption time for Dongjiang fish balls in Cantonese cuisine and Hakka cuisine of Dongjiang River region.
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