GB 2757-1981
Replaced
T/HZBX 102-2024
Active
Group standards
T/HZBX 102-2024 Cantonese cuisine, Dongjiang Hakka cuisine, and jinsubu crisp skin meat roll. (Note: The last item may be incorrect because the translation suggests a meat roll that is not typical of either Cantonese or Dongjiang Hakka cuisine.)
T/HZBX 102-2024 Cantonese cuisine, Dongjiang Hakka cuisine, and jinsubu crisp skin meat roll. (Note: The last item may be incorrect because the translation suggests a meat roll that is not typical of either Cantonese or Dongjiang Hakka cuisine.)
Price:
$ 20.00
Basic Information
Standard Code:
T/HZBX 102-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2024-12-17
Implement Date:
2024-12-31
Scope
Scope: This document is applicable to the cooking of Golden Crispy Bun Meat Rolls; Main technical content: This document stipulates the terms and definitions of Golden Crispy Bun Meat Rolls in Cantonese cuisine and Dongjiang Hakka cuisine, the requirements for main and auxiliary ingredients, tool requirements, hygiene requirements for the production and processing process, cooking techniques, quality requirements and inspection methods, and requirements for packaging, transportation, and the best consumption time.
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