GB 16798-1997
Replaced
T/ZJCSXH 4-2023
Active
Group standards
T/ZJCSXH 4-2023 Zhanjiang Cuisine Cooking Guide
T/ZJCSXH 4-2023
Price:
$ 20.00
Basic Information
Standard Code:
T/ZJCSXH 4-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Food processing
Publish Date:
2023-07-11
Implement Date:
2023-11-11
Scope
Scope: This document provides guidance on cooking techniques such as steaming, blanching, stir-frying, frying, deep-frying, grilling, soaking, roasting, stewing, and braising used in the preparation of Zhanjiang cuisine. This document is applicable to the cooking and preparation of Zhanjiang cuisine. Main technical content: This document provides guidance on cooking techniques such as steaming, blanching, stir-frying, frying, deep-frying, grilling, soaking, roasting, stewing, and braising used in the preparation of Zhanjiang cuisine. This document is applicable to the cooking and preparation of Zhanjiang cuisine.
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