GB/T 23786-2026
UpcomingGeneral quality for quick-frozen dumpling
速冻饺子质量通则
Application Summary AI generated
GB/T 23786-2026 specifies the general quality requirements for quick-frozen dumplings, including sensory characteristics, net content, and hygiene indicators. It is applied in the food industry for the production, inspection, and market circulation of pre-packaged frozen dumplings. This standard ensures product consistency and safety for both domestic consumption and export.
Related Standards
GB/T 5503-2009
Inspection of grain and oils - Determination of broken kernels
NY/T 1094.2-2006
Wheat experimental milling Part 2: Bühler method for hard wheat
NY/T 1094.1-2006
Wheat experimental milling Part 1: Equipment, sample preparation and tempering
NY 861-2004
Limits of eight elements in cereals, legume, tubers and its products
GB/T 47389-2026
Quick frozen corn ear
GB/T 18810-2002
Husked rice
GB/T 18415-2001
Methods of determination for benzoyl peroxide in wheat flour
GB/T 8613-1999
Maize for starch fermentation industry
Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.