GB 2757-1981
Replaced
T/JCCY 02-2022
Active
Group standards
T/JCCY 02-2022 Ningde City Yellowtail Cuisine Specification: Steamed Yellowtail Fish
T/JCCY 02-2022 Ningde City Yellowtail Cuisine Specification: Steamed Yellowtail Fish
Price:
$ 20.00
Basic Information
Standard Code:
T/JCCY 02-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food Composite
Publish Date:
2022-11-15
Implement Date:
2022-11-15
Scope
Scope: This document specifies the preparation and requirements of steamed yellow croaker in Ningde City, the production process, quality requirements, and consumption recommendations; it is applicable to the cooking and processing of steamed yellow croaker in Ningde City. Main technical content: 3. Terminology and definitions: This section defines the terminology and definitions of steamed yellow croaker. 4. Preparation requirements: This section mainly stipulates the quality requirements of main ingredients, auxiliary ingredients, and seasonings. 5. Production process: This section mainly stipulates the process flow of steamed yellow croaker, the pretreatment of raw fish, and other production process requirements. 6. Packaging containers: This section stipulates the corresponding requirements for packaging containers. 7. Quality requirements: This section stipulates the sensory and hygiene requirements of the dish. 8. Consumption recommendations: This section stipulates the requirements for consumption time and temperature, etc.
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