T/NTCYHY 002.7-2018 Active Group standards

T/NTCYHY 002.7-2018 Nantong Top Ten Famous Dishes Making Skills - Braised Mutton with Thick Gravy

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 002.7-2018

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 stewed lamb soup. This standard applies to the production and processing of stewed lamb soup; Main technical content: This standard specifies the terms and definitions, raw materials, cooking methods, production processes, and finished product requirements for the production of stewed lamb soup. This standard applies to the production and processing of stewed lamb soup.

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