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T/NTCYHY 002.6-2018 Active Group standards

T/NTCYHY 002.6-2018 Nantong Top Ten Famous Dishes Cooking Skills: Frog-Style Yellow Fish

T/NTCYHY 002.6-2018

Publish Date: 2018-12-28 Implement Date: 2018-12-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us
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Basic Information

Standard Code: T/NTCYHY 002.6-2018
Standard Type: Group standards
Standard Status: Active
is_force_gb: no
CCS Name: Food processing and products
ICS Name: Food Composite
Publish Date: 2018-12-28
Implement Date: 2018-12-28

Scope

Scope: This standard specifies the terms and definitions, raw materials, cooking methods, production processes, and finished product requirements for the production of frog-style yellow fish. This standard applies to the production and processing of frog-style yellow fish. Main technical content: This standard specifies the terms and definitions, raw materials, cooking methods, production processes, and finished product requirements for the production of frog-style yellow fish. This standard applies to the production and processing of frog-style yellow fish.

Development Information

Same series standard

T/NTCYHY 002.3-2018 Nantong Top Ten Famous Dishes Making Skills: Steamed Blade Fish T/NTCYHY 002.4-2018 Nantong Top Ten Famous Dishes Cooking Skills - White Sauce Catfish T/NTCYHY 002.5-2018 The skill of producing Nantong's ten best cuisine dishes, including Dianlai wrinkled pork T/NTCYHY 002.7-2018 Nantong Top Ten Famous Dishes Making Skills - Braised Mutton with Thick Gravy T/NTCYHY 002.8-2018 Nantong Top Ten Famous Dishes Making Skills: Shrimp Coral T/NTCYHY 002.9-2018 Nantong Top Ten Famous Dishes Making Skills - Crab Meat Fresh Fish Skin T/NTCYHY 002.10-2018 Nantong Top Ten Famous Dishes Cooking Skills General Style Three Delicacies

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