T/FYCY 075-2022 Active Group standards

T/FYCY 075-2022 The cooking process specifications for sweet and sour fish at Fen Yang Sanbaqiabaai banquet

Publish Date: 2022-10-01 Implement Date: 2022-10-15 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/FYCY 075-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Fish and aquatic products

Publish Date: 2022-10-01

Implement Date: 2022-10-15

Scope

Main technical content: the raw materials and auxiliary materials, the production process, and the characteristics of the dish of sweet and sour fish

Development Information

Related Standards

GB/T 9956-1988 Replaced

GB/T 9956-1988 Standard for guality of black carp fry and fingerling

Publish Date: 1988-10-26

GB 16324-1996 Replaced

GB 16324-1996 Hygienic standards of dried sea-shellfish product

Publish Date: 1996-06-19

GB 16328-1996 Replaced

GB 16328-1996 Hygienic standard of roasted fish fillet

Publish Date: 1996-06-19

GB 2744-1996 Replaced

GB 2744-1996 Hygienic standard of sea shellfish

Publish Date: 1996-06-19

GB/T 16871-1997 Replaced

GB/T 16871-1997 Mullet standard for parent fish and fingerling

Publish Date: 1997-06-16

GB/T 16872-1997 Replaced

GB/T 16872-1997 Seedling of farrer's scallop

Publish Date: 1997-06-16