共找到 150 條與 泡菜工業(yè)(yè) 相關(guān)的標(biāo)準(zhǔn)，共 10 頁(yè)
7 制作工藝 7.1 刀工 7.1.1 把螺肉洗凈切成約2mm厚薄片，在肉面上橫刀刻紋后，再漂清水，擠干水分，用濕生粉水拌勻。 8 烹調(diào) 8.1.1 將蒜頭末放在鼎中炸至金黃色，盛入碗，加上上湯、味精、魚露、胡椒粉、辣椒末、芝麻油和生粉調(diào)成芡汁。 8.1.2 將炒鼎燒熱，加入豬油用猛火燒至
Chaozhou Vegetable Oil Soaked Spiral Ball Cooking Specifications
Metallic pickles pot
Glass Jars for Pickles
8 烹調(diào) 8.1 把蒜頭米下鼎炒至金黃色，放入白肉米、香菇米、魚帝脯末、炒勻起鼎盛入碗待用。 8.2 中火燒熱鼎倒入豬油，油溫約100℃時(shí)將魷魚投入，拉油至熟后倒出，鼎底的豬油倒剩少許，投入魷魚、配料和芡汁，快速顛翻幾下，起鼎落盤，用炸后的真珠花菜伴邊即成
Chaozhou Vegetable Oil Soaked Squid Cooking Specifications
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Kimchi
Electrical storage box for kimchi
This GSO standard is concerned with methods of test for pickles, these tests are carried out to detect and determine the following: 1.1 Method
Methods of test for pickls.
TESTING METHODS FOR KIMCHI
This Standard applies the product known as kimchi, as defined in Section 2 below, which is prepared with Chinese cabbage as a predominant ingredient
Codex Standard for Kimchi
pickled pepper vegetable products
Electrical storage box for kimchi
Sauerkraut in packages
Sauerkraut. Specifications
Cans. Vegetables in pickle. General specifications
本標(biāo)準(zhǔn)規(guī)定了四川省轄區(qū)內(nèi)泡菜工業(yè)企業(yè)和蔬菜鹽漬生產(chǎn)加工設(shè)施的水污染物排放控制要求、監(jiān)測(cè)要求和監(jiān)督管理要求。 本標(biāo)準(zhǔn)適用于四川省現(xiàn)有泡菜工業(yè)企業(yè)和蔬菜鹽漬生產(chǎn)加工設(shè)施的水污染物排放管理，以及新建、改建、擴(kuò)建泡菜工業(yè)和蔬菜鹽漬加工建設(shè)項(xiàng)目的環(huán)境影響評(píng)價(jià)、環(huán)境保護(hù)設(shè)施設(shè)計(jì)、竣工環(huán)境保護(hù)驗(yàn)收、排污許可證核發(fā)
Discharge Standards of Water Pollutants for Pickle Industry in Sichuan Province
