GB 16798-1997
Replaced
T/ZZXJXH 003-2022
Active
Group standards
T/ZZXJXH 003-2022 "Zhuo Zhi Xun Chicken" production process technical specifications
T/ZZXJXH 003-2022 "Zhuo Zhi Xun Chicken" production process technical specifications
Price:
$ 20.00
Basic Information
Standard Code:
T/ZZXJXH 003-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2022-12-16
Implement Date:
2023-01-16
Scope
Scope: This document specifies the materials, production process, and requirements for the production of "Zhuozi Smoked Chicken"; Main technical content: Breed requirements. The main technical process of making braised soup is as follows: soaking - trimming - arranging - blanching - braising - smoking - pre-cooling - finished product.
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
Replaced
GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
Replaced