GB 16798-1997
Replaced
T/JCCZ 111-2020
Active
Group standards
T/JCCZ 111-2020 Hand-pulled Noodles Production Standards
T/JCCZ 111-2020
Price:
$ 20.00
Basic Information
Standard Code:
T/JCCZ 111-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Economic and cultural
ICS Name:
Food processing
Publish Date:
2020-06-30
Implement Date:
2020-07-01
Scope
Scope: This standard specifies the terms and definitions, equipment and tools, raw materials, sensory evaluation, and production processes for hand-pulled noodles. This standard applies to hand-pulled noodles made from wheat flour as the raw material. Main technical content: This standard specifies the terms and definitions, equipment and tools, raw materials, sensory evaluation, and production processes for hand-pulled noodles. This standard applies to hand-pulled noodles made from wheat flour as the raw material.
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