GB 2757-1981
Replaced
T/OCCC 2-2022
Active
Group standards
T/OCCC 2-2022 ShunDe Cuisine Live-fire Steaming with Chinese Seabass in a Congee Pot
T/OCCC 2-2022 ShunDe Cuisine Live-fire Steaming with Chinese Seabass in a Congee Pot
Price:
$ 20.00
Basic Information
Standard Code:
T/OCCC 2-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2022-03-23
Implement Date:
2022-03-23
Scope
Scope: This document specifies the basic requirements, cooking process, finished product requirements, and eating and characteristics of the Shengjie Guiyu dish in Shunde cuisine. This document is applicable to the Shengjie Guiyu dish in Shunde cuisine; Main technical content: 4 basic requirements 4.1 Raw material requirements 4.2 Equipment requirements 4.3 Hygiene requirements 5 Cooking process 5.1 Raw materials 5.2 Cooking 5.2.1 Cooking techniques 5.2.2 Pre-processing 5.2.3 Preparation of Sichuan pepper oil 5.2.4 Processing 5.2.5 Plating 6 Finished product requirements 7 Eating 8 Characteristics
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