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T/NTCYHY 003.3-2018 Active Group standards

T/NTCYHY 003.3-2018 Nantong Top Ten Classical Dishes Cooking Skills - Salt-Stuffed Chicken

T/NTCYHY 003.3-2018

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 003.3-2018
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 salt-baked chicken. This standard applies to the production and processing of salt-baked chicken. Main technical content: This standard specifies the terms and definitions, raw materials, cooking methods, production processes, and finished product requirements for the production of salt-baked chicken. This standard applies to the production and processing of salt-baked chicken.

Development Information

Same series standard

T/NTCYHY 003.2-2018 Nantong Top Ten Classical Cuisine Making Skills Sour Fish 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 003.9-2018 Nantong Top Ten Classical Cuisine Production Skills: Braised Eel T/NTCYHY 003.10-2018 South Nantong's ten best classical cuisine making skills - Concentrated Jellied Pig's Trotters

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