GB/T 34671-2024

Active

Drying technical specification for fresh white jelly fungus

生鲜银耳烘干技术规范

Standard Type

GBT

ICS

67.080.20

CCS

X26

Status

Active

Issue Date

2024-07-24

Implementation

2025-02-01

Centralized Committee

中华全国供销合作总社

Issuing Authority

国家市场监督管理总局国家标准化管理委员会

Application Summary AI generated

This standard specifies the technical requirements for the drying process of fresh white jelly fungus, including pre-treatment, temperature and humidity control, and drying duration. It is applied in the food processing industry, specifically for manufacturers and facilities that produce dried white jelly fungus from fresh raw material. The standard ensures product quality, safety, and consistency in commercial drying operations.

Related Standards

NY/T 961-2006 Mandarin (Citrus reticulata Blanco) NY/T 873-2004 Pineapple juice NY/T 834-2004 Tremella fuciformis NY/T 921-2004 Morphological and structural terminology of tropical fruits NY/T 705-2003 Seedless raisins NY/T 833-2004 Volvariella volvacea NY/T 710-2003 Olive products NY/T 950-2006 Soursop

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.