Roast Standard

Roast Standard, Total:163 items.

The international standard classification for "Roast Standard" includes: Tobacco, tobacco products and related equipment , Fish and fishery products , Plants and equipment for the food industry , Cooking ranges, working tables, ovens and similar appliances .

The Chinese standard classification for "Roast Standard" includes: Tobacco , Aquatic products processing and products , Other food processing machinery , Food sanitation , Printing machinery , Tobacco curing in general , Household electric heating appliances , Baking products , Fruit processing and products , Fowl and egg processing and products .

Guizhou Provincial Standard of the People's Republic of China

DB52/T 1313-2018 Tobacco Variety Zunyan No.6 Curing Technical Regulations
DB52/T 667-2022 Procedures for making physical samples of flue-cured tobacco
DB5206/T 61-2018 Calendar of Agricultural Operations for Flue-cured Tobacco Production
DB52/T 1315-2018 Curing technical regulations for flue-cured tobacco variety Nanjiang No. 3
DB5206/T 45-2018 Flue-cured tobacco variety K326
DB52/T 1311-2018 Humidification and fast re-moisture rules for intensive roasting of flue-cured tobacco
DB52/T 654-2010 Flue-cured tobacco variety K326
DB5206/T 51-2018 Flue-cured tobacco production operating procedures and technical regulations
DB5206/T 47-2018 Flue-cured tobacco variety Yunyan 85
DB5206/T 50-2018 Basic requirements for flue-cured tobacco production technology
DB5206/T 46-2018 Flue-cured tobacco variety Yunyan 87
DB5206/T 34-2018 Production and management mode of flue-cured tobacco core area
DB5206/T 67-2018 Technical Specifications for Intensive Baking Barns
DB52/T 656-2010 Guiyan 201 flue-cured tobacco variety
DB5206/T 48-2018 "Fanjingshan" high-quality flue-cured tobacco base construction standards
DB52/T 683-2010 Specifications for the construction and management of flue-cured tobacco curing workshops
DB5206/T 39-2018 Experimental demonstration and popularization model of flue-cured tobacco new technology
DB52/T 681-2010 General Rules for Intensive Production and Management of Flue-cured Tobacco
DB5206/T 68-2018 Tobacco-intensive barn baking technical regulations
DB52/T 1314-2018 Intensive Curing Technical Regulations for Flue-cured Tobacco Variety Bina No.1
DB5206/T 49-2018 Flue-cured tobacco planting layout requirements
DB5206/T 71-2018 Special Tobacco Leaf Curing Technical Operation Regulations
DB52/T 1306-2018 Flue-cured Tobacco Variety Bina No.1
DB52/T 677-2010 Process regulations for threshing and redrying of export tobacco leaves
DB52/T 781-2012 Quality Control Evaluation of Threshing and Redrying of Tobacco Leaf
DB52/T 658-2010 Flue-cured tobacco variety Jiucaiping No. 2
DB52/T 675-2010 Quality Inspection Regulations for Threshing and Redrying in Guizhou Province
DB52/T 689-2010 Construction of flue-cured tobacco professional team to standardize professional baking team
DB52/T 657-2010 Guiyan No.4 Flue-cured Tobacco Variety
DB52/T 1193-2017 Technical regulations for packaging of loose leaves of first-cured tobacco leaves
DB5206/T 70-2018 "Fanjingshan" flue-cured tobacco curing technical regulations
DB5206/T 69-2018 Technical regulations for mature harvesting of flue-cured tobacco
DB5206/T 33-2018 Intensive production mode of flue-cured tobacco

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

GB/T 10644-2008 Electric heating food ovens
GB 16328-1996 Hygienic standard of roasted fish fillet
GB/T 10646-2008 Electric heating food ovens - Types and principal parameters
GB/T 23219-2008 Rules for curing technique of flue-cured tobacco
GB/T 21289-2007 Frozen roasted eel
GB 2727-1994 Hygienic standard for roasted meats

Hubei Provincial Standard of the People's Republic of China

DB4203/T 52-2021 Technical regulations for curing special flue-cured tobacco leaves
DB4203/T 51-2021 Technical regulations for curing flue-cured tobacco
DB4203/T 48-2021 Flue-cured tobacco field management technical regulations
DB4203/T 49-2021 Flue-cured tobacco irrigation technical regulations
DB4228/T 026-2018 natural gas oven

Professional Standard - Machinery

JB/T 4415-2011 Biscuit electric tunnel oven
JB/T 11226-2011 Bake machinery — Tier gas oven
JB/T 11225-2011 Bake machinery — Tier electricity oven
JB/T 11417-2013 Technical Specification for Tobacco Baking Fan
JB/T 4415-1999 Biscuit electric tunnel oven
JB/T 6423-1992 Prefabricated Photographic Plate Whirler Machine

Professional Standard - Tobacco

YC/T 76-1996 Tobacco machinery kg31~36 type tobacco stem redrying machine
YC/T 75-1996 Tobacco Machinery KG21~26 Smoke Sheet Redrying Machine
YC/T 137.2-1998 Redried-lamina packing - Wood platen packaging
YC/T 18-1994 Tobacco leaf redrying production process regulation
YC/T 536-2015 Specification of level management in leaf tobacco manufacturers
YC/T 483-2013 Grading for Export Flue-cured Tobacco
YC/T 311-2009 Evaluation for curing characteristics of flue-cured tobacco
YC/T 146-2001 Leaf tobacco--Threshing and redrying--Technological rules
YC/T 481-2013 Tobacco and tobacco products－Molding control guide
YC/T 17-1994 Tobacco Leaf Redrying Quality and Inspection Method
YC/T 370-2010 Code of practice for controlling non-tobacco related material in flue-cured tobacco
YC/T 42-1996 Rules for basic curing technique of flue-cured tobacco
YC/T 25-1995 Standard sample of flue-cured tobacco
YC/T 137-2014 Package of redried strips—Corrugated carton
YC/T 457-2013 Code of practice for tobacco curing by loose-leaves
YC/T 146-2010 Leaf tobacco—Threshing and redrying—Technical specification

Professional Standard - Aquaculture

SC/T 3305-2003 Roast shrimp
SC/T 3302-2000 Roast fish fillet
SC/T 3027-2006 Processing technical standard on frozen roast eel
SC/T 3302-2010 Roasted fish fillet.
SC/T 3046-2010 Good manufacturing practice of frozen roast eel

Professional Standard - Light Industry

QB/T 1240-1991 Household Food Roaster Electric Oven Bread Slice Roasters Waffle Bakers Sandwich Roasting Ovens
QB/T 1733.6-1993 Roasted Peanuts
QB/T 1240-2013 Household and similar food roasting appliance—Toaster,waffle iron and sandwich grill
QB/T 4407-2012 Electric Grill
QB/T 1371-1991 Canned roasted goose
QB/T 4506-2013 Household and similar portable electric oven
QB/T 1378-1991 Canned braised gluten puffs
QB/T 1372-1991 Canned roasted duck

Anhui Provincial Standard of the People's Republic of China

DB34/T 629-2023 Xuancheng high-quality flue-cured tobacco baking operating procedures
DB34/T 2583-2016 Technical Regulations for the Production of Scorched Sweet Fragrant Flue-cured Tobacco in Southern Anhui

Taiwan Provincial Standard of the People's Republic of China

CNS 3900-1997 Frozen roasted eel
CNS 773-1970 Method of Test for Clear Varnish for Baking Varnish
CNS 2932-1992 Electrical Toaster
CNS 12038-1987 Porcelain-Enameled and Baking Finished Chalkboards
CNS 1113-1959 Method of Test for Low Temperoture Baking Enamel
CNS 1112-1986 Alkyd Resin Baking Enamel
CNS 11550-1987 Method of Test for Alkyd Resin Baking Enamel
CNS 4933-1987 Acrylic Resin Baking Enamel
CNS 772-1970 Clear Varnish for Baking Varnish
CNS 770-1970 Baking Varnish
CNS 771-1970 Method of Test for Baking Varnish
CNS 4989-2003 Shortening
CNS 5032-1986 Baking Primer
CNS 11548-1986 Method of Test for Baking Primer

Group Standards of the People's Republic of China

T/BJCA 016-2022 Cooking technical specifications for Beijing cuisine baked steamed buns
T/BJCA 002-2019 Beijing Cuisine Roast Mutton Cooking Specifications
T/ZZB 2395-2021 Water-soluble synthetic resin for glass baking paint
T/FSS 19-2021 Foshan Standard Micro steaming and baking combination cisrowave oven
T/ZZB 1575-2020 Combi steam oven
T/SLTSA 021-2016 Baking Technical Regulations
T/SDCIAS 003-2021 Water-based metallic paint
T/BJCA 003-2019 Beijing Cuisine Roast Beef Cooking Specifications
T/XXCCSS 005-2022 Carbon steel non-stick baking (baking) utensils
T/BJCA 002-2018 Beijing cuisine traditional braised oven roast duck cooking technical specifications
T/FJCFA 0003-2021 Roasted sweet potato
T/ZZB 2258-2021 Electric grills
T/SLTSA 022-2016 Baking operating procedures
T/SLTSA 024-2016 Management specification for baking service team
T/BJCA 010-2022 Peking Duck Cooking Specifications
T/ZZB 0349-2018 Built-in electric oven

Yunnan Provincial Standard of the People's Republic of China

DB5305/T 50.2-2021 Baoshan Flue-cured Tobacco Part 2: Tobacco Terminology
DB5305/T 50.24-2021 Baoshan Flue-cured Tobacco Part 24: Tobacco Leaf Curing Technology
DB53/T 1037-2021 Intensive baking technology specification for stable temperature and low humidity baking process
DB5333/T 21.2-2021 Lisu Hand-picked Rice Roast Suckling Pig
DB5333/T 21.3-2021 Lisu Hand-picked Rice and Roasted Chicken
DB53/T 207.22-2007 Technical specifications for Yongsheng flue-cured tobacco common curing barn

Hunan Provincial Standard of the People's Republic of China

DB43/T 2457-2022 Integrated Operation Specifications for Flue-cured Tobacco Collecting, Editing, Roasting, Sorting, Packing
DB43/T 1941-2020 Roast suckling pig carcass

Zhejiang Provincial Standard of the People's Republic of China

DB3309/T 41-2018 Big Grilled Cuttlefish

农业农村部

SC/T 3309-2016 Seasoned Grilled Crispy Fish
SC/T 3305-2021 Seasoned Grilled Shrimp

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

DB15/T 720-2014 Inner Mongolia local dish roast pig recipe
DB15/T 519-2012 Mongolian Grilled Steak
DB15/T 526-2012 Mongolian Grilled Lamb Chops
DB15/T 520-2012 Mongolian Roast Lamb Back
DB15/T 755-2014 Inner Mongolia local dish Tianjiao Roasted Whole Beef
DB15/T 589-2013 Mongolian Roast Lamb Recipe
DB15/T 764-2014 Inner Mongolia local dish charcoal grilled beef jerky
DB15/T 527-2012 Mongolian roast leg of lamb
DB15/T 518-2012 Mongolian Roasted Whole Lamb
DB15/T 789-2014 Inner Mongolia local dish agate stone grilled lamb chops
DB15/T 759-2014 Inner Mongolia local dish Wangfu roasted lamb back
DB15/T 774-2014 Tianjiao Roasted Beef Haraba, a local dish of Inner Mongolia

Shandong Provincial Standard of the People's Republic of China

DB3710/T 164-2022 Frozen grilled saury processing technical regulations
DB37/T 3439.51-2018 Roast Lamb Leg with Shandong Cuisine
DB37/T 3439.2-2018 Roasted Mandarin Fish in Flower Basket with Shandong Cuisine

国家市场监督管理总局、中国国家标准化管理委员会

GB/T 38051.1-2021 Household electric cooking appliances—Part 1：Ranges, ovens, steam ovens and grills—Methods for measuring performance
GB/T 10644-2022 Electric heating food ovens

交通运输部

JT/T 324-2022 Automotive spray booth

Hainan Provincial Standard of the People's Republic of China

DB46/T 205-2011 Grilled Lingao Suckling Pig with Qiong Cai

Professional Standard - Business

SB/T 10842-2012 Commercial electric rolling roast intestinal machine
SB/T 10547-2009 Safety of household and similar electrical appliances - Particular requirements for steam ovens including combination steam ovens

Hebei Provincial Standard of the People's Republic of China

DB1307/T 013-2022 Identification method of deficiency disease in flue-cured tobacco
DB1307/T 019-2022 Flue-cured Tobacco Grading Technical Regulations
DB1307/T 007-2022 Technical Regulations for Flue-cured Tobacco Seedlings
DB1307/T 297-2019 Flue-cured Tobacco Cultivation Technical Regulations

Sichuan Provincial Standard of the People's Republic of China

DB51/T 1212-2011 Flue-cured Tobacco Production Technical Regulations

Professional Standard - Agriculture

NY/T 1046-2006 Green food - Baked food
SN 0386-1995 Rules for inspection of frozen roasted eel for export
NY/T 348-1999 Collection of designs for energy-saving tobacco barns

Professional Standard - Commodity Inspection

SN/T 0227-1993 Inspection rule of frozen roasted pond-smelt for export
SN/T 0327.1-1994 Rules for the inspection of roasted groundnut in shell for export
SN/T 0368-1995 Rules for the inspection of roast peking duck for export

Heilongjiang Provincial Standard of the People's Republic of China

DB23/T 2566-2020 Technical specification for threshing and redrying dust collection
DB23/T 3374-2022 Longjiang specialty food Qiqihar barbecue

国家能源局

NB/T 10419-2020 Tobacco flue-curing barn by air-source heat pump

Beijing Provincial Standard of the People's Republic of China

DB11/T 1764.22-2020 Water quotas part 22: bakery goods

Henan Provincial Standard of the People's Republic of China

DB4101/T 16.3-2020 Zhengzhou Cooking Skills Part 3: Roast Duck
DB4102/T 042-2023 Traditional food preparation techniques Kaifeng roast duck
DB41/T 2363-2022 Technical specifications for air pollution prevention and control of tobacco leaf curing

Professional Standard - Traffic

JT/T 324-1997 General Requirements for Automobile Spray Booth

Fujian Provincial Standard of the People's Republic of China

DB35/T 1994-2021 Technical regulations for drying rice seeds in dense barns