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NY/T 2964-2016Technical specification for processing of fresh fermented rice noodles (English PDF)

鲜湿发酵米粉加工技术规范

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Issued by

Ministry of Agriculture of the People's Republic of China

Level / Type

National · Recommended

Issue date

October 26, 2016

Implementation date

April 1, 2017

Scope

NY/T 2964-2016 is the English-translated version of 鲜湿发酵米粉加工技术规范.

NY/T 2964-2016 — This standard stipulates the terms and definitions of fresh and wet fermented rice noodles, classification, safety and hygiene management requirements of processing plants, raw and auxiliary materials requirements, technical requirements for major process processing and marking, packaging, transportation and storage.

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Document preview — NY/T 2964-2016

National Standard of the People's Republic of China

ICS: 67.180
Classification: X 11

Issued by: Ministry of Agriculture of the People's Republic of China

What this standard covers1
Document data2
Standards quoted by this document3

What this standard covers

This standard stipulates the terms and definitions of fresh and wet fermented rice noodles, classification, safety and hygiene management requirements of processing plants, raw and auxiliary materials requirements, technical requirements for major process processing and marking, packaging, transportation and storage. This standard is applicable to high moisture content rice flour products produced by fermentation, refining and ripening with glutinous rice as the main raw material.

Document data

International classification (ICS): 67.180.

Chinese classification (CCS): X11.

Estimated length of the Chinese original: 6,623 words.

Standards quoted by this document

GB/T 191; GB 1354; GB 2760; GB 5083; GB 5749; GB/T 6543; GB 7718; GB 9681; GB 9687; GB 9688; GB 9689; GB 14881-2013; GB 14930.1; GB 14930.2; GB 28050; JJF 1070

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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 4 pages — is available in the English PDF.

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