saute

saute, Total:107 items.

The international standard classification for "saute" includes: Other agricultural machines and equipment , Coffee and coffee substitutes , Fruits. Vegetables , Fruits and derived products , Cereals, pulses and derived products , Plants and equipment for the food industry , Installations in buildings .

The Chinese standard classification for "saute" includes: Household electric heating appliances , Daily-use hardware , Medicinal materials pickoff and Chinese medicine processing machinery , Agricultural products and feed processing machinery , Tobacco, beverage crop and product , Baking products , Fruit processing and products , Food sanitation , Grain and oil/fat processing machinery , Heat supply, air supply, air conditioning and refrigerating engineering in general .

Professional Standard - Light Industry

QB/T 1237-2012 Electrical Wok
QB/T 1237-1991 Electric Frying Pans
QB/T 4223-2011 smokeless wok

Professional Standard - Machinery

JB/T 8575-2007 Tea roasting machine
JB/T 8575-1997 tea drying machine
JB/T 10748-2007 Roasting machine for flat tea
JB/T 20051-2005 JB/T 2005 1-2005 Herbal medicine roaster
JB/T 20051-2018 Herbal roaster

Professional Standard - Agriculture

NY/T 1889-2010 Green food—Roasted food
NY/T 605-2002 Roasted coffee
NY/T 3219-2018 Technical code of practice for processing of machine-made tea based on machine-picking leaf.Long-shape roasted green tea
NY/T 1889-2021 Green food-Roasted food
NY/T 605-2006 Roasted coffee
NY/T 605-2021 Roasted coffee

Group Standards of the People's Republic of China

T/BJCA 030-2022 Cooking technical specification for fried shrimp in Beijing cuisine
T/JCCZ 001-2019 Specifications for making Qinshui fried glutinous rice balls
T/KHCY 004-2020 Cooking Specifications for Kaihua Dishes Part 4: Stir-fried Wupo Robber
T/QLY 147-2022 Specification for cuisine craftsmanship of fried meat with pickled eggplant—Traditional Guizhou cuisine
T/ZZB 1315-2019 Automatic roasting machine for flat tea
T/BJCA 039-2022 Beijing Cuisine Fried Pimple Cooking Technical Specifications
T/CZSPTXH 115-2020 Chaozhou cuisine fried prawn cooking specification
T/CZSPTXH 190-2022 Chaozhou cuisine litchi fried shrimp cooking specification
T/ZZCB 01-2022 Changzi County Fried Cake Association Fried Cake Group Standard
T/CZSPTXH 137-2020 Cooking technique specification for stir-fried fish noodle with Chaozhou cuisine
T/CZSPTXH 206-2022 Chaozhou Cuisine Fried Pigeon Pine Cooking Specifications
T/NTRPTA 0071-2022 Roasted Kueh Fen
T/CZSPTXH 153-2021 Chaozhou cuisine shallot stir-fried pork liver cooking technology specification
T/CZSPTXH 226-2022 Chaozhou cuisine fried cabbage cooking technology specification
T/SXPX 011-2021 Fried Oat Noodles
T/GZBC 41-2020 Guangdong hakka pan-fried green tea
T/TSSP 012-2022 fried duck
T/SKIA 02-2022 Sunflower kernel production and stir-frying process procedures
T/HNBX 120-2021 Xinglong Coffee—Technical code for roasting and processing
T/NTRPTA 0071-2023 Fried cake powder
T/QLY 042-2021 Specification for cuisine craftsmanship of stir-frying Pork slices with burned green pepper——Guizhou cuisine in vogue
T/CZSPTXH 232-2022 Chaozhou cuisine, celery, garlic, fried bacon cooking technology specification
T/GDXNCX 008-2021 Hakka Cuisine Xingning Chicken Stir-fried Wine Cooking Specifications
T/XCCNG 3-2017 Xinchang fried rice cake production rules
T/BJCA 048-2022 Cooking Technical Specifications of Beijing Cuisine Old Beijing Stir-Fried Enema
T/TYXH TYXH06-2017 Stir-fried Yanchi Tan Lamb
T/CZSPTXH 079-2019 79. Chaozhou Cuisine Fried Kway Teow Cooking Specifications
T/BJCA 007-2019 Beijing cuisine fried liver cooking technical specification
T/CZSPTXH 220-2022 Cooking technique specification for stir-fried leek with pork in Chaozhou cuisine
T/ZNZ 132-2022 Technical specification for Frozen fried rice processing
T/CZSPTXH 219-2022 Chaozhou vegetable water bamboo shoots (zizania) fried pork cooking specification
T/CZSPTXH 114-2020 Chaozhou cuisine raw fried chicken ball cooking technology specification
T/GZSX 019-2017 Panzhou Coal Factory Fried Chicken
T/HNSZA 0001-2021 Chain Hunan Cuisine Smoked Stir-fried Yellow Beef
T/CZSPTXH 161-2021 Chaozhou cuisine stir-fried celery and garlic cooking technology specification
T/CZCX 008-2021 Specifications for making Lufu Mihuang Fried Lily
T/LJS 0005S-2022 dry fried chicken
T/HBPX 009-2020 Stir-fried Vegetable Sprouts with Bacon and Chu Vegetables
T/BJCA 025-2022 Beijing Cuisine Stir-Fried Tenderloin Cooking Technical Specifications
T/QLY 069-2022 Specification for cuisine craftsmanship of fried dumplings with pickled vegetable—Guizhou cuisine of new school
T/CZSPTXH 141-2020 Chaozhou vegetable mustard fried radish cake cooking technology specification
T/JXCY 020-2020 Specifications for the cooking process of Jiexiu famous dish Dingyang fried three delicacies
T/CZSPTXH 231-2022 Chaozhou cuisine stir-fried cabbage heart cooking technology specification

Zhejiang Provincial Standard of the People's Republic of China

DB3311/T 185-2021 Torreya torreya harvesting and frying processing technical regulations
DB3309/T 43-2018 Fried Eel with Celery
DB3301/T 1141-2024 Technical regulations for hand-roasting West Lake Longjing tea

Shandong Provincial Standard of the People's Republic of China

DB37/T 2903.129-2017 Stir-Fried Shredded Pork
DB37/T 2903.126-2017 Stir-fried Eel
DB37/T 3439.53-2018 Stir-fried Vegetarian Kidney Flowers with Shandong Cuisine
DB37/T 3439.58-2018 Stir-fried sting head with Chinese cabbage and black fungus
DB37/T 3439.41-2018 Shandong Cuisine Jinan Stir-fried Mixed Vegetables
DB37/T 2903.16-2017 Fried Shrimp with Chinese Yam
DB37/T 3439.98-2018 Stir-fried eight-striped octopus with pepper in Shandong cuisine
DB37/T 3439.79-2018 Stir-fried Pork Neck with Shandong Cuisine and Fennel
DB37/T 3726-2019 Shandong Cuisine Fushan Big Noodles Fried Noodles
DB37/T 1870-2011 Stir-fried shredded tenderloin with Shandong cuisine
DB37/T 1964-2011 Stir-fried Sea Sausage with Shandong Cuisine and Leek
DB37/T 2903.117-2017 fried shredded chicken
DB37/T 3439.25-2018 Fried Shrimp with Shandong Vegetables and Yam

General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

GB 19300-2003 Hygienic standard for roasted nuts
GB/T 35323-2017 Grain and oil machinery-Cooker
GB/T 22165-2008 General standard for roasted seeds and nuts
GB 19300-2003(XG1-2008) Amendment No. 1 of "Hygienic Standards for Baked and Fried Foods"

Inner Mongolia Provincial Standard of the People's Republic of China

DB15/T 800-2014 Inner Mongolia local dish Wuchuan fried oat noodles
DB15/T 614-2013 Mongolian Meal Fried Hump Shredded
DB15/T 746-2014 Stir-fried Mung Bean Sprouts with Local Inner Mongolian Cuisine
DB15/T 744-2014 Inner Mongolia local dish fried yam balls
DB15/T 812-2014 Inner Mongolian local dish stir-fry
DB15/T 721-2014 Inner Mongolia local dish mutton fried noodles

Professional Standard - Business

SB/T 10671-2012 Classification of roasted nuts and seeds

Professional Standard - Urban Construction

CJ/T 28-2013 Chinese cooking gas appliances

Jiangsu Provincial Standard of the People's Republic of China

DB3211/T 1056-2023 Technical regulations for manual frying of Cuimei tea

Professional Standard - Commodity Inspection

SN/T 4135-2015 Rules for the inspection of roasted food for export

Xizang Provincial Standard of the People's Republic of China

DB5404/T 0032-2024 Medog specialty dish: fried eggs with green tea

Henan Provincial Standard of the People's Republic of China

DB4113/T 014-2021 Tongbai jade leaf tea manual frying process technical regulations
DB41/T 2548-2023 Technical regulations for manual frying of Xinyang Maojian tea

Hunan Provincial Standard of the People's Republic of China

DB43/T 1877.8-2020 Ningxiang Dishes Part 8: Stir-fried Longtian Pork
DB43/T 3222.5-2025 Xiangxi Ethnic Cuisine: Phoenix Buckwheat Banquet Part 5: Buckwheat Stir-fried Meat
DB43/T 1589.23-2019 Xiangxi Ethnic Cuisine Part 23: Fried Dried Tomatoes
DB43/T 1589.21-2019 Xiangxi Ethnic Cuisine Part 21: Fried Rice Balls
DB43/T 1877.13-2020 Ningxiang Dishes Part 13: Stir-fried Pork Belly with Grated Vegetables

Sichuan Provincial Standard of the People's Republic of China

DB5115/T 60-2024 Quality Requirements for Geographical Indication Products Pingshan Fried Green Tea

Anhui Provincial Standard of the People's Republic of China

DB3415/T 25-2022 Lu'an Guapian tea mechanical frying and processing technical regulations
DB3415/T 24-2022 Lu'an Guapian tea manual frying and processing technical regulations