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Standard
| DB34/T 929-2009 Technical specifications for making Huainan brewis (English Version) |
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Detail of DB34/T 929-2009
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Introduction of DB34/T 929-2009
本标准规定了淮南牛肉汤的卫生管理、场所卫生要求、制作工艺要求、质量要求、试验方法、检验规则。
本标准适用于以新鲜黄牛肉、牛骨、牛杂、粉丝、豆饼和千张为主料，以辣椒油、香辛料、葱、姜、香菜为辅料制成的牛肉汤。
Contents of DB34/T 929-2009