共找到 150 條與 泡菜工業(yè)(yè) 相關(guān)的標(biāo)準(zhǔn)，共 10 頁
This standard specifies household electric storage box for Kimchi of effective storage volume 1000L or less, which is used for fermenting, maturing
Electrical storage box for Kimchi
原輔料要求：蔬菜應(yīng)新鮮、無腐爛、無變質(zhì)、潔凈、無其他外來雜質(zhì)，符合相應(yīng)標(biāo)準(zhǔn)和有關(guān)要求。井水、礦泉水或自來水、泡菜用鹽和植物油等符合相應(yīng)標(biāo)準(zhǔn)和有關(guān)規(guī)定。 感官要求具有新都泡菜應(yīng)有的色澤、香氣、滋味、無異味，本品應(yīng)有的組織狀態(tài)、無明顯可見外來雜質(zhì)。檢驗(yàn)方法：在自然光照下，觀察
Xindu Kimchi
本標(biāo)準(zhǔn)規(guī)定了四川泡菜的分類、術(shù)語定義、要求、試驗(yàn)方法、檢驗(yàn)規(guī)則、標(biāo)簽、標(biāo)志、包裝、運(yùn)輸、貯存。 本標(biāo)準(zhǔn)適用于以新鮮蔬菜為主要原料，添加或不添加輔料，經(jīng)食鹽或食鹽水泡漬發(fā)酵，調(diào)味或不調(diào)味等加工而制成的四川泡菜
Sichuan pickles
This Standard applies to the product known as kimchi, as defined in Section 2 below, which is prepared with Chinese cabbage as a predominant
Standard for Kimchi
本標(biāo)準(zhǔn)規(guī)定了眉山泡菜的術(shù)語和定義、分類、技術(shù)要求、檢驗(yàn)規(guī)則、標(biāo)志、標(biāo)簽、包裝、運(yùn)輸與貯存等。本標(biāo)準(zhǔn)適用于眉山泡菜的生產(chǎn)、檢驗(yàn)、銷售和貯存
Meishan Kimchi
This Korean Industrial Standard specifies single-bodied (compressor, heat exchanger and kimchi storage chamber installed in one cabinet) electric
Electrical storage box for Kimchi
本標(biāo)準(zhǔn)的主要技術(shù)內(nèi)容包括：范圍，規(guī)范性引用文件，術(shù)語和定義，技術(shù)要求，檢驗(yàn)規(guī)則，標(biāo)志、標(biāo)簽、包裝、貯存和運(yùn)輸
Sichuan pickles
This standard prescribes the requirements and methods of test for pickles
Kimchi specifications
本文件規(guī)定了東坡菜東坡泡菜雞火鍋的原輔料要求、配料、烹飪器具、制作工藝及衛(wèi)生要求。 本文件適用于東坡菜東坡泡菜雞火鍋的烹飪、管理和教學(xué)
Sichuan Style Cooking Technique Standard for Dongpo Fermented Vegetable Chicken Hotpot
Products of fruit and vegetables processing. Pickle vegetables. General specifications
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Kimchi
4 原料及要求 4.1 原料 4.1.1 原材料：豬皮 300 g、真珠花菜葉 50 g、紅辣椒 10 g、香菇 10 g、芹菜 10 g、蒜肉
Specifications for cooking technology of Chaozhou vegetable oil-soaked flowers
Electrical storage box for kimchi
Metallic pickles pot
詳見標(biāo)準(zhǔn)文本
low temperature processing and cold chain logistics standard of paocai
