发布时间:2023-09-22 14:00:47
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이 표준은 쌀 등의 곡류를 주원료로 하여 세척한 후 가열, 성형 등의 공정을 거쳐 제조한 누룽지에대하여 규정한다
Nurungji
理化指标 项 目  
Tongren crispy rice powder
7 加工要求 7.1 选料 采用人工或机械等方法除去原料中的杂质。 7.2 配比 大米与大豆配比约为40:1。 7.3 浸泡 大米和大豆清洗后,分别用水浸泡直至发软后沥干。 7.4 大米蒸煮 将部分大米蒸煮成米饭。 T
Tongren crispy rice powder processing technical regulations
4 原料及要求 主配料 米饭锅巴75 g。 油发蹄筋50 g。 鹌鹑蛋10 个。 干香菇15 g。 莴笋30 g。 方火腿30 g。 调味料 红酸汤酱35 mL 盐2 g,应符合GB 
Specification for cuisine craftsmanship of rice crust and three delicacies in sour soup—Traditional Guizhou cuisine
本标准适用于以锅巴为主料,放入盛有卤汁的容器内,浸匀,随即盛入餐具内,并辅以香菜碎、花生酱、腐乳汁、辣椒油等辅料制作而成的锅巴菜
Tianjin traditional cuisines manufacture technical specifications Guobacai
Requirements for vertical pipes for steam rooms in steamboilers and heating plants guarding against steampressure of 0,5 bar
This standard is applicable to heating boilers with forced draught oil burners up to a nominal heat output of 70 kW. They are operated, either
Heating boilers - Heating boilers with forced draught burners - Heating boilers with forced draught burners - Special requirements for boilers with forced draught oil burners with outputs up to 70 kW and a maximum operating pressure of 3 bar - Terminology
Food processing machinery - Pasteurizers, vats and cream cookers - Safety and hygiene requirements; German and English version prEN 16881:2015 / Note: Date of issue 2015-06-19
Barang-barang perak
BS EN 16881. Food processing machinery. Pasteurizers, vats and cream cookers. Safety and hygiene requirements
本标准规定了气鸣乐器巴乌产品的术语和定义、分类和标记、结构及主要部件名称、要求、废弃产品的回收利用、试验方法、检验规则及标志、包装、运输、贮存。 本标准适用于不同形制、不同结构、不同材质的巴乌
Bawu
本标准规定了鲜巴梨术语和定义要求、试验方法、检验规则,标志与包装.运输与贮藏。 本标准适用于鲜巴梨
Bartlett
Bacons
This Korean Industrial Standard specifies the bacon that forms the side of pork, and stored in salt or smoke with seasonings or spices added
Bacons
Bacons
이 표준은 쌀 등의 곡류를 주원료로 하여 세척한 후 가열, 성형 등의 공정을 거쳐 제조한 누룽지에대하여 규정한다
Nurungji
理化指标 项 目  
Tongren crispy rice powder
7 加工要求 7.1 选料 采用人工或机械等方法除去原料中的杂质。 7.2 配比 大米与大豆配比约为40:1。 7.3 浸泡 大米和大豆清洗后,分别用水浸泡直至发软后沥干。 7.4 大米蒸煮 将部分大米蒸煮成米饭。 T
Tongren crispy rice powder processing technical regulations
4 原料及要求 主配料 米饭锅巴75 g。 油发蹄筋50 g。 鹌鹑蛋10 个。 干香菇15 g。 莴笋30 g。 方火腿30 g。 调味料 红酸汤酱35 mL 盐2 g,应符合GB 
Specification for cuisine craftsmanship of rice crust and three delicacies in sour soup—Traditional Guizhou cuisine
本标准适用于以锅巴为主料,放入盛有卤汁的容器内,浸匀,随即盛入餐具内,并辅以香菜碎、花生酱、腐乳汁、辣椒油等辅料制作而成的锅巴菜
Tianjin traditional cuisines manufacture technical specifications Guobacai
Requirements for vertical pipes for steam rooms in steamboilers and heating plants guarding against steampressure of 0,5 bar
This standard is applicable to heating boilers with forced draught oil burners up to a nominal heat output of 70 kW. They are operated, either
Heating boilers - Heating boilers with forced draught burners - Heating boilers with forced draught burners - Special requirements for boilers with forced draught oil burners with outputs up to 70 kW and a maximum operating pressure of 3 bar - Terminology
Food processing machinery - Pasteurizers, vats and cream cookers - Safety and hygiene requirements; German and English version prEN 16881:2015 / Note: Date of issue 2015-06-19
Barang-barang perak
BS EN 16881. Food processing machinery. Pasteurizers, vats and cream cookers. Safety and hygiene requirements
本标准规定了气鸣乐器巴乌产品的术语和定义、分类和标记、结构及主要部件名称、要求、废弃产品的回收利用、试验方法、检验规则及标志、包装、运输、贮存。 本标准适用于不同形制、不同结构、不同材质的巴乌
Bawu
本标准规定了鲜巴梨术语和定义要求、试验方法、检验规则,标志与包装.运输与贮藏。 本标准适用于鲜巴梨
Bartlett
Bacons
This Korean Industrial Standard specifies the bacon that forms the side of pork, and stored in salt or smoke with seasonings or spices added
Bacons
Bacons