GB 2757-1981
Replaced
T/HZBX 053-2022
Active
Group standards
T/HZBX 053-2022 Cantonese cuisine, Dongjiang Hakka cuisine, Gongzhuang pot stewed pork
T/HZBX 053-2022 Cantonese cuisine, Dongjiang Hakka cuisine, Gongzhuang pot stewed pork
Price:
$ 20.00
Basic Information
Standard Code:
T/HZBX 053-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food Composite
Publish Date:
2022-12-20
Implement Date:
2022-12-30
Scope
Scope: This document is applicable to the cooking of Gongzhuang Bozai Pork in Dongjiang Cantonese Cuisine of the Hakka people; Main technical content: This document stipulates the requirements for the main ingredients, cooking tools, hygiene requirements during the production and processing process, cooking techniques, quality requirements and inspection methods, as well as the requirements for packaging and the best consumption time of Gongzhuang Bozai Pork in Dongjiang Cantonese Cuisine of the Hakka people.
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