T/BZA 101-2018 巴中"枣林鱼"系列菜品烹饪制作工艺规范
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T/BZA 101-2018
巴中"枣林鱼"系列菜品烹饪制作工艺规范
Standard for the Cooking Process of Bazhong in"Zaolin Fish"
2018-09-01实施
2018-09-01发布 目 录 一、《巴中“枣林鱼”烹饪制作工艺规范公告》 二、《巴中“枣林鱼”烹饪制作工艺规范》 前言....................................................................................................................................................... 4 1 范围......................................................................................................................................................... 5 2 规范性引用文件...................................................................................................................................5 3 术语与定义............................................................................................................................................. 6 4 烹饪工艺............................................................................................................................................... 6 5 预处理工艺........................................................................................................................................... 6 6 调味工艺............................................................................................................................................... 6 7 烹制工艺................................................................................................................................................. 7 8 装盘工艺................................................................................................................................................. 7 9 厨房及设施、设备、工具的要求.........................................................................................................7 10 厨房工作人员要求...............................................................................................................................7 附 1：船家子鱼.........................................................................................................................................8 附 2：红汤黄角浪.....................................................................................................................................9 附 3：清汤刺茄包...................................................................................................................................10 附 4：粉蒸草鱼....................................................................................................................................... 11 附 5：刺身乌鱼....................................................................................................................................... 12 附 6：回锅乌鱼....................................................................................................................................... 13 附 7：藿香黄角浪...................................................................................................................................14 附 8：椒盐黄金甲...................................................................................................................................15 附 9：菊花鱼........................................................................................................................................... 16 附 10：捞汁鲫鱼..................................................................................................................................... 17 附 11：泡豇豆烧岩鲤............................................................................................................................. 18 附 12：茄汁翘壳..................................................................................................................................... 19 附 13：豆汤刺茄包.................................................................................................................................20 附 14：砂锅焗鱼头.................................................................................................................................21 附 15：酸汤草鱼..................................................................................................................................... 22 附 16：香酥目叶鱼.................................................................................................................................23 附 17：枣林油炸鱼.................................................................................................................................24 附 18：鱼香子蒸青包.............................................................................................................................25 附 19：仔姜仔鲢..................................................................................................................................... 26 附 20：鱼干饭......................................................................................................................................... 27
T/BZA 101-2018
巴中"枣林鱼"系列菜品烹饪制作工艺规范
Standard for the Cooking Process of Bazhong in"Zaolin Fish"
2018-09-01实施
2018-09-01发布 目 录 一、《巴中“枣林鱼”烹饪制作工艺规范公告》 二、《巴中“枣林鱼”烹饪制作工艺规范》 前言....................................................................................................................................................... 4 1 范围......................................................................................................................................................... 5 2 规范性引用文件...................................................................................................................................5 3 术语与定义............................................................................................................................................. 6 4 烹饪工艺............................................................................................................................................... 6 5 预处理工艺........................................................................................................................................... 6 6 调味工艺............................................................................................................................................... 6 7 烹制工艺................................................................................................................................................. 7 8 装盘工艺................................................................................................................................................. 7 9 厨房及设施、设备、工具的要求.........................................................................................................7 10 厨房工作人员要求...............................................................................................................................7 附 1：船家子鱼.........................................................................................................................................8 附 2：红汤黄角浪.....................................................................................................................................9 附 3：清汤刺茄包...................................................................................................................................10 附 4：粉蒸草鱼....................................................................................................................................... 11 附 5：刺身乌鱼....................................................................................................................................... 12 附 6：回锅乌鱼....................................................................................................................................... 13 附 7：藿香黄角浪...................................................................................................................................14 附 8：椒盐黄金甲...................................................................................................................................15 附 9：菊花鱼........................................................................................................................................... 16 附 10：捞汁鲫鱼..................................................................................................................................... 17 附 11：泡豇豆烧岩鲤............................................................................................................................. 18 附 12：茄汁翘壳..................................................................................................................................... 19 附 13：豆汤刺茄包.................................................................................................................................20 附 14：砂锅焗鱼头.................................................................................................................................21 附 15：酸汤草鱼..................................................................................................................................... 22 附 16：香酥目叶鱼.................................................................................................................................23 附 17：枣林油炸鱼.................................................................................................................................24 附 18：鱼香子蒸青包.............................................................................................................................25 附 19：仔姜仔鲢..................................................................................................................................... 26 附 20：鱼干饭......................................................................................................................................... 27
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