Soup

Soup, Total:218 items.

The international standard classification for "Soup" includes: food products in general , Vegetables and derived products , Laboratory medicine , Cereals, pulses and derived products , Medical Sciences and health care facilities in general .

The Chinese standard classification for "Soup" includes: Food processing and products in general , Vegetable processing and products , Medical laboratory equipment , Grain processing and products , Canned fishery , Pharmaceutical processing machinery and equipment , Sanitation in general .

Zhejiang Provincial Standard of the People's Republic of China

DB3307/T 117-2020 Tangxi Famous Diet Cold Dishes Series
DB3309/T 38-2018 Yellow croaker with pickled cabbage soup
DB3307/T 96-2018 Tangxi Famous Meal Hot Dishes Series
DB3307/T 124-2022 Tangxi Famous Dim Sum Series
DB3309/T 40-2018 Pomfret Vermicelli Soup

Chongqing Provincial Food Standard of the People's Republic of China

DBS50/ 020-2014 Old Duck Soup Stew

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

DB15/T 799-2014 Inner Mongolia local dish mixed with pimple soup
DB15/T 607-2013 Mongolian Haggis Soup
DB15/T 610-2013 Mongolian milk soup monkey head mill
DB15/T 729-2014 Inner Mongolia local dish sour mutton soup

Group Standards of the People's Republic of China

T/CZSPTXH 229-2022 Chaozhou cuisine scallop and radish soup cooking process specification
T/QLY 109-2022 Specification for cuisine craftsmanship of oil tea soup (flavor of Han majority) —Guizhou snack
T/NHKJXC 006-2021 Ninghua Hakka snack soup making specification
T/TIC 052-2024 Non-concentrated soups
T/CZSPTXH 218-2022 Specifications for cooking technology of Chaozhou cuisine goji berry and pig miscellaneous soup
T/TSCYXH 004-2021 Taishun Yellow Tea (Taishun Yellow Soup)
T/QLY 039-2022 Specification for cuisine craftsmanship of radix pseudostellariae and Sansui old duck soup—Guizhou cuisine in vogue
T/ZSSP 0005-2022 Convenience?foods（Convenience soup）
T/CZSPTXH 005-2018 5. Specifications for Cooking Technology of Pork and Rice Noodles (Soup) of Chaozhou Cuisine
T/KLST 004-2021 Kaili sour soup and white sour soup processing technical specifications
T/FJSP 0008-2020 Freeze Dried Instant Soup
T/CCA 026-2022 Industrialized and standardized Chinese soup stocks
T/XMLZH 0001S-2024 Xiamen Four Fruit Soup
T/QLY 123-2022 Specification for cuisine craftsmanship of beef in sour soup with prahoc—Traditional Guizhou cuisine
T/CASME 986-2023 Qitang tea ordering technique
T/GZSX 025-2018 Guizhou Sour Soup Seasoner
T/LSAS 0011-2022 Broth (livestock and poultry bones, broth)
T/LXCY 4.4-2022 Lan County Potato Feast Soup: Cooking Specifications for Mashed Potato Healthy Soup
T/FYCY 020-2019 Specifications for the cooking process of red trout in Fenzhou famous dish Shenquan milk soup
T/KLST 001-2021 Kaili Sour Soup Red Sour Soup
T/CZSPTXH 192-2022 Chaozhou Cuisine Pomegranate and Cabbage Soup Cooking Specifications
T/NMCY 005-2020 Buckwheat Cat Ear Soup
T/SDCJ 11-2019 low soup stove
T/QLY 012-2021 Specification for cuisine craftsmanship of fish simmered with wild tomato-pickled sour soup——The traditional Guizhou cuisine
T/CZSPTXH 002-2018 2. Specifications for the cooking process of Chaozhou beef rice noodles (soup)
T/CZSPTXH 001-2018 Chaozhou Cuisine Beef Kway Teow (Soup) Cooking Specifications (Revised)
T/HBPX 008-2020 Chu vegetable pork ribs and lotus root soup
T/ZJFIA 004-2021 Broth
T/CZSPTXH 006-2018 6. Specifications for Cooking Technology of Pork Noodles (Soup) in Chaozhou Cuisine
T/HFY 1-2017 Old soup essence prepared by royal meal old soup essence
T/HBPX 020-2020 Crock Pot Chicken Soup with Chu Vegetables
T/NBLS 001-2021 Ningbo glutinous rice balls
T/CZSPTXH 003-2018 3. Chaozhou cuisine beef noodles (soup) cooking process specification
T/SCHX 005-2023 Moon soup
T/QLY 153-2022 Specification for cuisine craftsmanship of soup of meat balls with gypsophila—Guizhou cuisine in vogue
T/GZSX 037-2018 Panzhou Dish Mutton Soup
T/QLY 063-2022 Specification for cuisine craftsmanship of pig pettitoes in soup of military outpost—Guizhou cuisine of new school
T/AHFIA 127-2024 Huainan beef soup
T/CZSPTXH 004-2018 4. Specifications for Cooking Technology of Teochew Pork Kway Teow (Soup)
T/LXCY 4.6-2022 Lan County Potato Feast Soup: Potato Flour Soup Cooking Specifications
T/KLCY 013-2024 Soba noodle and calf soup
T/FYCY 074-2022 Fenyang 388 Banquet Sour Soup Mutton Cooking Specifications
T/MMSP 08-2022 Soup boiled with cold vegetables
T/YCX 0005-2018 Yunnan Cuisine Plateau Soup
T/CASME 695-2023 Instant beef soup
T/HBAS 059-2024 Prefabricated food stewed spare ribs with lotus roots
T/KLST 003-2021 Kaili Sour Soup White Sour Soup
T/NMCY 006-2020 Buckwheat Calf Soup
T/CZSPTXH 224-2022 Specifications for Cooking Technology of Chaozhou Cuisine Winter Melon and Preserved Radish Soup
T/SXXC 017-2022 Shaxian Snack Soup Noodles
T/QLY 140-2022 Specification for cuisine craftsmanship of Xingren beef soup hotpot —Traditional Guizhou cuisine
T/CZSPTXH 069-2018 Chaozhou dish Luotangqian cooking technology specification
T/LXCY 4.1-2022 Lan County Potato Feast Soup: Jinyu Black Chicken Soup (Potato Corn Pork Rib Chicken Nugget Soup) Cooking Process Specification
T/QDNSX 0007-2024 Kaili Sour Soup Powder
T/LYFIA 046-2022 Prefabricated dish: Technique specifications for processing Gastrodia elata chicken soup (clear soup)
T/CZSPTXH 225-2022 Chaozhou Cuisine Pork Knuckle and Bamboo Shoot Soup Cooking Specifications
T/CZSPTXH 010-2018 10. Chaozhou Pork Ball Soup Cooking Specifications
T/LYPR 0001-2022 Wuzhishan Sour Soup Fish Cooking Rules
T/CNFIA 117-2020 Sour soup seasoning
T/CZSPTXH 009-2018 9. Chaozhou cuisine beef ball soup (double meat and double gluten) cooking process specification
T/ZJFIA 006-2021 Nong gao tang
T/YNBX 116-2023 Polygonatum kingianum Chop Soup
T/CZSPTXH 081-2019 Chaozhou Cuisine Ginger and Potato Soup Cooking Specifications
T/CCA 027-2022 Industrialized and standardized Chinese broth stocks
T/QLY 100-2022 Specification for cuisine craftsmanship of Xingyi chicken dumpling—Guizhou snack
T/CZSPTXH 159-2021 Chaozhou Cuisine Birthday Vermicelli Egg Soup Cooking Specifications
T/SGFA 004-2023 Prepared Chicken Soup
T/LCX 010-2009 Technical specification for small crispy soup
T/FYCY 260-2023 Fenyang Yantou Soup Series: Cooking Specifications for Boiled Radish and Vegetable Soup
T/ZNZ 059-2021 Production Specifications for Wujun Tangbao
T/KHCY 007-2020 Specifications for the production of Kaihua dishes Part 7: Stewed pheasant in soup bottles
T/YNBX 118-2023 Pseudo-ginseng fibrous root Chicken Soup
T/KLST 002-2021 Kaili Sour Soup Red Sour Soup Processing Technical Specifications
T/QLY 011-2021 Specification for cuisine craftsmanship of fish simmered with white sour soup——The traditional Guizhou cuisine
T/JGE 3005-2021 Soup
T/QLY 020-2022 Specification for cuisine craftsmanship of rice crust and three delicacies in sour soup—Traditional Guizhou cuisine
T/CZSPTXH 187-2021 Specifications for Cooking Technology of Chaozhou Cuisine Minglu Mixed Stew Soup
T/KLCY 012-2024 Buckwheat Noodles and Cat Ears Soup
T/BJSCYHYXH 003-2019 Old Beijing Boiled syrup of plum
T/SPSH 17-2020 Carp Carp Soup with Coriander and Tofu
T/FNKYX 003-2024 Pingquan mutton soup
T/CMATB 8001-2021 bone broth
T/CZSPTXH 221-2022 Chaozhou Cuisine Minced Meat Soup Cooking Specifications

Shandong Provincial Standard of the People's Republic of China

DB37/T 2658.64-2015 Shandong vegetable milk soup family portrait
DB37/T 416-2004 Frozen Mullet Egg Soup
DB37/T 2903.23-2017 Bamboo Belly in Milk Soup
DB37/T 2658.40-2015 Shandong Cuisine Piao Soup Fish Ball
DB37/T 2903.79-2017 Live Sea Cucumber in Clear Soup
DB37/T 2903.7-2017 Milk Soup Silver Lung
DB37/T 3439.72-2018 Shandong Cuisine Old Soup Sauce Beef
DB37/T 2658.28-2015 Mackerel Balls in Shandong Cuisine Soup
DB37/T 2658.39-2015 Fish Maw in Shandong Cuisine Thick Soup
DB3717/T 19-2023 Geographical indication product Shanxian mutton soup
DB37/T 2658.92-2015 Shandong Cuisine Milk Soup Live Abalone
DB37/T 2903.22-2017 Cabbage in Milk Soup
DB37/T 3439.20-2018 Shandong Cuisine Milk Soup Pu Cai

Xizang Provincial Standard of the People's Republic of China

DB5404/T 0022-2024 Langxian Yak Nourishing Soup

Jiangsu Provincial Standard of the People's Republic of China

DB3212/T 1059-2021 Taizhou Morning Tea Jingjiang Crab Dumpling Soup Production Technique
DB3212/T 1050-2021 Taizhou Morning Tea Fish Soup Noodles Production Skills
DB3209/T 1199-2021 Specifications for making Dongtai fish noodle soup
DB3203/T 1039-2023 Xuzhou Spicy Soup Making Techniques
DB3212/T 2051-2018 Jingjiang Crab Dumpling Soup Production Technique
DB3207/T 2005-2021 Geographical indication product Tanggou Baijiu

Jilin Provincial Standard of the People's Republic of China

DB22/T 2489-2016 Korean Cuisine Samgyetang

Professional Standard - Medicine

YY/T 1186-2010 Mueller hinton broth medium
YY/T 1187-2010 Nutrient broth

Sichuan Provincial Standard of the People's Republic of China

DB5101/T 92-2020 Geographical indication product Tangmabing
DB5105/T 25-2020 Gulin red soup mutton technical specification
DB5105/T 33-2022 Technical specifications for bean noodle soup
DB5105/T 26-2020 Technical specification for white horse chicken soup

农业农村部

NY/T 2105-2021 Green food-Canned soups

Guangdong Provincial Standard of the People's Republic of China

DB4408/T 25-2023 Soups: Famous Zhanjiang Dishes

Guizhou Provincial Standard of the People's Republic of China

DB52/T 986-2015 Geographical indication product Kaili red sour soup
DB52/T 983-2015 Technical regulations for processing fermented chili sour soup
DB52/T 746-2012 Guizhou Sour Soup Seasoning

Jiangxi Provincial Standard of the People's Republic of China

DB36/T 1278-2020 Specifications for Cooking Techniques of Cooking Soup in Crock Pots in Nanchang

Professional Standard - Grain

LS/T 3240-2012 White Glutinous Rice Flour by Wet Milling Process for Tang-yuan

Henan Provincial Standard of the People's Republic of China

DB41/T 1086-2015 Mall Stew Cooking Skills Mall Duck Soup
DB4102/T 060-2024 Traditional food making technique: donkey meat soup
DB4115/T 047-2018 Xinyang Traditional Snacks Cooking Skills Chicken Soup Tribute Noodles
DB4102/T 059-2024 Traditional food making techniques: mutton spicy soup
DB4102/T 043-2023 Traditional food preparation techniques Xiaolong soup dumplings
DB4102/T 056-2024 Traditional food making technique - Lamb intestine soup
DB41/T 1546-2018 Xinyang lettuce cooking skills Luoshan large intestine soup
DB4103/T 123-2020 Luoyang traditional famous food cooking skills mutton soup
DB4102/T 052-2024 Traditional food making technique whole beef soup
DB4102/T 049-2024 Traditional food making technique - mutton soup
DB41/T 1616-2018 Nagagaki Cooking Skills White Hu Spicy Soup
DB4101/T 16.11-2020 Zhengzhou Cooking Skills Part 11: Hot and Sour Tripe Soup
DB41/T 1094-2015 Mall stew cooking skills turtle tonic soup
DB4115/T 040-2018 Xinyang lettuce cooking skills Huanggang fish soup
DB41/T 1093-2015 Mall stew cooking skills Gastrodia black chicken soup
DB4102/T 054-2024 Traditional food making technique: vegetarian spicy soup
DB4103/T 122-2020 Luoyang Traditional Famous Cuisine Beef Soup
DB4102/T 051-2024 Traditional food making technique Chicken blood soup

Anhui Provincial Standard of the People's Republic of China

DB3402/T 4-2020 Wuhu Xiaolong Tangbao Production Process Regulations
DB3417/T 028-2022 Chizhou specialty dish Wannan native chicken and yellow essence soup
DB34/T 929-2020 Huainan Beef Soup Production Technical Specifications

Hunan Provincial Standard of the People's Republic of China

DB43/T 1877.3-2020 Ningxiang Dishes Part 3: Tribute Duck in Gray Soup
DB43/T 1589.20-2019 Xiangxi Ethnic Cuisine Part 20: Tongwan Pao Soup
DB43/T 1877.14-2020 Ningxiang Taste Dishes Part 14: Tangquan Soft-shelled Turtle

Guangxi Provincial Standard of the People's Republic of China

DB4504/T 0003-2023 Wuzhou Shangtang River Noodles Production Technical Regulations
DB45/T 1903-2018 Rongshui Miao Autonomous County Baicao Soup Production Specifications

工业和信息化部

SB/T 10423-2017 Quick-frozen tang-yuan

Fujian Provincial Standard of the People's Republic of China

DB3502/T 045.9-2021 Xiamen Special Food Production Regulations Part 9: Peanut Soup

Professional Standard - Light Industry

QB/T 1374-1991 Canned razor clams in brine

Chongqing Provincial Standard of the People's Republic of China

DB50/T 926-2019 Chongqing snack Xiaolongtangbao cooking technical specification

Professional Standard - Agriculture

QB/T 8010-2024 Quick frozen glutinous rice balls
T/LYCY 004-2019 Junzao Jujube
NY/T 2105-2011 Green food-Canned soups

轻工业部

QB 1374-1991 Canned razor clams in brine

Professional Standard - Business

SB/T 10423-2007 Quick_frozen glutinous flour ball

Liaoning Provincial Standard of the People's Republic of China

DB2104/T 0001.14-2019 Eight Dishes and Eight Bowls of Manchu Special Dishes Part 14: Vegetarian Stewed Soup
DB2104/T 0001.13-2019 Eight Dishes and Eight Bowls of Manchu Specialties Part 13: Cabbage Meatball Soup
DB2104/T 0001.15-2019 Manchu Specialty Eight Dishes and Eight Bowls Part 15: Potato Shredded Earth Ear Soup

Professional Standard - Machinery

JB/T 20116-2009 Stretch Blow Molding Machine for Polypropylene Infusion Bottles

Shaanxi Provincial Standard of the People's Republic of China

DB61/T 1264.6-2022 Shaanxi Cuisine Traditional Production Process Specification Part 6: Pot Fish in Milk Soup

Professional Standard - Hygiene

WS/T 411-2024 Standards for antifungal susceptibility testing of filamentous fungi Broth dilution method

GSO

GSO 2054:2024 Bouillons and Consommés
GSO 2054:2021 BOUILLONS AND CONSOMMES

IX-FAO

CODEX STAN 117-2015 Standard for Bouillons and Consommés

Defense Logistics Agency

DLA A-A-20202 A-2004 BOUILLON (SOUP AND GRAVY BASES)
DLA A-A-20202 B-2011 BOUILLON (SOUP AND GRAVY BASES)
DLA A-A-20297 A-2004 SOUP, NOODLE, RAMEN, INSTANT
DLA A-A-20329 A-2000 SOUP MIXES, DEHYDRATED

CO-ICONTEC

ICONTEC 1995-1985 Food industry, vegetable soups and broths

CZ-CSN

CSN ON 58 0798-1964 Soup condiments. Tripe soup for morning tea
CSN ON 58 0777-1967 Spring soups
CSN ON 58 0778-1967 Dehydrated beef broth
CSN ON 56 3419-1965 frozen cream soup
CSN ON 58 0776-1967 Country Soup
CSN ON 57 3576-1968 poultry chowder
CSN ON 58 0771-1964 Condiments for pasta soups
CSN ON 58 0788-1964 Finished beef soup condiments
CSN ON 58 0787-1964 Ready-made condiments for rice soup

Indonesia Standards

SNI 01-4218-1996 Broth and consomme
SNI 01-4321-1996 Instant soup
SNI 01-4967-1999 Instant cream soup

ZA-SANS

CKS 290-1996 SPECIFICATION SOUP POWDER AND GRAVY POWDER

Korean Agency for Technology and Standards (KATS)

KS H 2173-2013 Dried soup
KS H 2173-2018 Dried soup
KS H 2173-2008 Dried soup
KS H 2173-2023 Dried soup
KS H 3117-2009 Chicken stew with ginseng
KS H 3120-2009 Gomtang
KS B 8128-2004 Gas soup kettle for commercial use
KS B 8128-2021 Gas soup kettle for commercial use
KS B 8128-2016 Gas soup kettle for commercial use

YU-JUS

JUS E.Z8.015-1993 Soups,broaths,sauces and seasonings - Determination of fat content
JUS E.Z8.010-1993 Soups,broaths,sauces and seasonings - Sampling
JUS E.Z8.011-1993 Soups,broaths,sauces and seasonings - Determination of moisture content
JUS E.Z8.016-1993 Soups,broaths,sauces and seasonings - Determination of total nitrogen content
JUS E.Z8.017-1993 Soups,broaths,sauces and seasonings -Determination of the α-amino nitrogen content
JUS E.Z8.012-1994 Soups,broaths,sauces and seasonings - Determination of the sodium chloride content - Volumetric method