braised soil

braised soil, Total:87 items.

The international standard classification for "braised soil" includes: Meat and meat products , Metalliferous minerals .

The Chinese standard classification for "braised soil" includes: Canned meat , Canned poultry , Basic standard and general method .

Group Standards of the People's Republic of China

T/LXCY 1.35-2021 Lan County Potato Feast Stir-fried Vegetables: Jinyu Liangyuan (Braised Pork and Braised Eggs and Eggs) Cooking Specifications
T/EAMA 2-2019 The far-infrared radiation thermal smokeless roaster
T/BJSCYHYXH 001-2019 Technical Specification for Cooking Braised Puffer
T/BJCA 004-2019 Beijing Cuisine Braised Oxtail Cooking Specifications
T/SCSSX 6.0-2024 Sichuan styled premade stewed pork with brown sause (Chuan Si Hong Shao Rou)
T/HYXH 0003-2019 Lianshi braised lamb
T/JYSP 002-2021 Braised fat sausage (cold chain food)
T/PJC 0004-2024 Prepared food Taizhou braised puffer fish
T/JHNX 010-2020 Golden Lake Braised Turtle
T/RGSCYXH 004-2020 Rugao Cuisine Braised Silver Carp in Braised Sauce
T/HYMPLA 001-2020 Yunhe braised mutton
T/RGSCYXH 007-2020 Rugao Caixiangtang taro braised pork cooking skills
T/GDMZCX 020-2019 Hakka cuisine braised topaz ginseng cooking technology specification
T/ZSGTS 103-2023 Xiangshan's Braised Suckling Pigeon Prefabricated Dish
T/LYFIA 040-2022 Prefabricated dish：Technique specifications for processing braised pork
T/LHFIA 001-2022 Prepared Dish Braised Pork
T/JYSAX 003-2024 Jiangyin Braised Puffer Fish
T/RGSCYXH 013-2021 Rugao Cuisine Braised Three Yellow Chicken Cooking Skills
T/QGCML 113-2021 Braised Sauce Seasoning
T/THSX 102-2023 Haimen cuisine Braised Haimen goat meat
T/HBPX 017-2020 Braised Fish Bridge with Chu Vegetables
T/HBPX 007-2020 Braised Catfish with Chu Vegetables
T/THSX 002-2023 Braised mutton
T/JHNX 017-2020 Golden Lake Braised Loach
T/ZSGTS 103-2024 Fragrant Mountain’s Specialty Braised Squab
T/JYPR 001-2024 Jiangyin Braised Puffer Fish
T/YCYCS 002-2023 Yuanqu Famous Dishes Braised Yellow River Carp
T/ZSYS 0004-2022 Zhongshan Traditional Famous Dish Braised Shiqi Squab Pigeon in Braised Sauce

Shandong Provincial Standard of the People's Republic of China

DB37/T 3439.67-2018 Braised Oxtail with Shandong Cuisine
DB37/T 2658.33-2015 Shandong Cuisine Braised Fish Belly
DB37/T 2658.85-2015 Shandong cuisine braised scallops
DB37/T 3439.69-2018 Braised Fish with Shandong Cuisine
DB37/T 2565-2014 Braised Conch with Shandong Cuisine
DB37/T 2658.86-2015 Braised Jiaji Fish with Shandong Cuisine
DB37/T 2658.87-2015 Braised Fish Skin with Shandong Cuisine
DB37/T 2658.103-2015 Braised Prawns with Shandong Cuisine
DB37/T 3439.68-2018 Shandong Cuisine Braised Bullwhip
DB37/T 2903.118-2017 Braised Sea Cucumber

Hunan Provincial Standard of the People's Republic of China

DB43/T 423.1-2015 Mao's Braised Pork
DB43/T 810.6-2013 Homestyle Hunan Cuisine Part 6: Braised Fried Tofu
DB43/T 423.1-2010 Hunan Style Cuisine Part 1 Mao's Braised Pork

Professional Standard - Light Industry

QB/T 1363-1991 Canned stewed beef
QB/T 1361-2014 Canned stewed pork
QB/T 1608-1992 canned stewed pork leg
QB/T 1606-1992 Canned stewed pork chops
QB/T 1362-1991 Canned Soy-stewed Pork
QB/T 1364-1991 Canned soy-stewed chicken
QB/T 1361-1991 Canned soy-stewed pork(Slices)

轻工业部

QB 1606-1992 Canned Stewed Pork Chops
QB 1361-1991 Canned Soy-stewed Pork (Slices)
QB 1608-1992 Canned Stewed Pork Leg
QB 1364-1991 Canned Soy-stewed Chicken

Professional Standard - Environmental Protection

HJ 695-2014 Soil - Determination of organic carbon - Combustion oxidation nondispersive infrared absorption method

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

DB15/T 608-2013 Mongolian Meal Braised Oxtail
DB15/T 739-2014 Braised Yellow River Carp in Soy Sauce, Inner Mongolia Local Cuisine

Professional Standard - Non-ferrous Metal

YS/T 820.26-2012 Methods for Chemical Analysis of Laterite Nickel Ores - Part 26: Determination of Loss on Ignition - Gravimetric Method
YS/T 820.16-2012 Methods for Chemical Analysis of Laterite Nickel Ores - Part 16: Determination of Carbon and Sulfur Content - High Frequency Combustion with Infrared Absorption Spectrometry

国家文物局

WW/T 0040-2012 Specifications for survey of earthen site protection projects

Professional Standard - Building Materials

JC/T 2137-2012 Infrared radioactive honeycomb ceramic burner-plate

Liaoning Provincial Standard of the People's Republic of China

DB21/T 2066.22-2013 State Banquet Braised Pork Cooking Procedures
DB21/T 1927.2-2011 Dalian Liancai Cooking Procedures Braised Sea Cucumber
DB21/T 2066.82-2013 New style braised pork cooking operation rules
DB21/T 1927.68-2011 Dalian Liancai Cooking Procedures Braised Fish

Chongqing Provincial Standard of the People's Republic of China

DB50/T 611-2015 Cooking technical specification for braised rabbit with Chongqing cuisine
DB50/T 610-2015 Cooking technical specification for braised crocodile tail with Chongqing cuisine

Jiangsu Provincial Standard of the People's Republic of China

DB3212/T 2053-2018 Qixiang Straw Pot Braised Pork Production Techniques

Professional Standard - Commodity Inspection

SN/T 0481.8-2010 Methods for inspection of bauxite for export—Part 8:Determination of sulfur content—High frequency combustion-infrared absorption method

Henan Provincial Standard of the People's Republic of China

DB41/T 930-2014 Changyuan Cooking Technique Braised Yellow River Carp in Braised Sauce
DB4115/T 067-2018 Xinyang lettuce cooking techniques braised fish tail