fry
fry, Total:31 items.
The international standard classification for "fry" includes: Cereals, pulses and derived products .
The Chinese standard classification for "fry" includes: Baking products , Pharmaceutical processing machinery and equipment , Pharmaceutical, safety machinery and tool in general .
Professional Standard - Light Industry
- QB/T 4407-2023 Electric grills
- QB/T 1433.9-2005 Egg roll and crisp film
- QB/T 4407-2012 Electric Grill
Group Standards of the People's Republic of China
- T/SXPX 017-2021 salt fried lamb
- T/NHKJXC 009-2021 Ninghua Hakka snack fried ball production specification
- T/NHKJXC 008-2021 Ninghua Hakka snack fried bun production specification
- T/CIATCM 025-2019 Guidelines on construction of the quality management and control system for decocting Chinese medicine
- T/HBYY 0006-2022 Hebei Traditional Chinese Medicine Decoction Quality Management Standards
- T/HBPX 014-2020 Pan-fried Scalloped Clams with Chu Vegetables
- T/GDPRXH 004-2021 Pan-fried fish cake
- T/ZZB 2258-2021 Electric grills
- T/GDACM 0110-2022 Specification of Decocting Chinese Materia Medica using Decocting Machine in Medical Institutions
- T/TQLYCYFD 1-2021 Fried glutinous bean curd
- T/CZSPTXH 073-2018 Chaozhou vegetable roll fried cooking technology specification
- T/CZSPTXH 102-2019 Chaozhou Vegetable Roll Fried Cooking Specifications (Revised)
- T/CZSPTXH 113-2020 Chaozhou cuisine fried tofu fish cooking technology specification
- T/FYCY 081-2022 Fenyang Famous Food Fried Bun Manufacturing Process Specification
Professional Standard - Agriculture
- NY/T 785-2004 Sencha
Professional Standard - Machinery
- JB/T 20133-2010 Decocting machine of Chinese herbal
Shandong Provincial Standard of the People's Republic of China
- DB37/T 3439.15-2018 Pan-fried Bun with Shandong Cuisine and Mixed Vegetables
- DB37/T 1976-2011 Shandong cuisine fried fire rely on prawns
Zhejiang Provincial Standard of the People's Republic of China
- DB3302/T 1149-2023 Service specifications for decoction of traditional Chinese medicine pieces
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
- GB/T 42282-2022 Gerneral requirement for traditional Chinese medicine decocting center
Inner Mongolia Provincial Standard of the People's Republic of China
- DB15/T 768-2014 Inner Mongolia local dish fried Huazi fish
Henan Provincial Standard of the People's Republic of China
- DB4115/T 036-2018 Xinyang lettuce cooking skills fried small white fish
- DB4102/T 057-2024 Traditional food making technique: pan-fried dumplings
Jiangsu Provincial Standard of the People's Republic of China
- DB3212/T 1158-2024 Standards for service management of traditional Chinese medicine decoction rooms in pharmaceutical retail enterprises
- DB3203/T 1044-2023 Biantang Pancake Making Techniques
Chongqing Provincial Standard of the People's Republic of China
- DB50/T 1313-2022 Cooking Technical Specifications for Chongqing Snack Rice Soup Pan-fried Buns
Fujian Provincial Standard of the People's Republic of China
- DB3502/T 045.2-2019 Xiamen Special Food Production Regulations Part 2: Sea Oyster Fried
CN-DB 5
- DB5110/T 48.7-2023 Zizhong Catfish Cooking Instructions Part 7: Double-fried Catfish with Fu
