T/NTCYHY 003.9-2018 Active Group standards

T/NTCYHY 003.9-2018 Nantong Top Ten Classical Cuisine Production Skills: Braised Eel

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 003.9-2018

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 preparation of braised eel. This standard applies to the preparation and processing of braised eel. Main technical content: This standard specifies the terms and definitions, raw materials, cooking methods, production processes, and finished product requirements for the preparation of braised eel. This standard applies to the preparation and processing of braised eel.

Development Information

Same series standard

T/NTCYHY 003.2-2018 Nantong Top Ten Classical Cuisine Making Skills Sour Fish T/NTCYHY 003.3-2018 Nantong Top Ten Classical Dishes Cooking Skills - Salt-Stuffed Chicken T/NTCYHY 003.4-2018 Nantong Top Ten Classical Dishes Cooking Skills - Sea Bottom Pine Stewed Silver Lung T/NTCYHY 003.5-2018 Nantong Top Ten Classical Dishes Cooking Skills - Lotus Stingray Skin Dish T/NTCYHY 003.6-2018 Nantong Top Ten Classical Cuisine Making Skills: Gushing Crab Fish Balls T/NTCYHY 003.7-2018 Nantong Top Ten Classical Cuisine Making Skills: Chicken Porridge with Vegetables T/NTCYHY 003.8-2018 Nantong Top Ten Classical Cuisine Making Skills Cooking Fish Baby T/NTCYHY 003.10-2018 South Nantong's ten best classical cuisine making skills - Concentrated Jellied Pig's Trotters

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