ICS67.120.10CCSFYCYX22团体标准T/FYCY062—2021汾阳名吃粉浆制作工艺规范2021-02-01发布2021-02-15实施汾阳市餐饮旅游饭店行业协会发布T/FYCY062—2021I目次前言.................................................................................II引言................................................................................III1范围...............................................................................12规范性引用文件.....................................................................13术语和定义.........................................................................14原料及要求.........................................................................1主料...........................................................................14.1.1粉浆.......................................................................14.1.2小米.......................................................................1辅料...........................................................................14.2.1粉条.......................................................................14.2.2土豆.......................................................................14.2.3豆腐.......................................................................14.2.4黄豆.......................................................................14.2.5花生.......................................................................14.2.6食用油.....................................................................1调味料.........................................................................25烹饪器皿...........................................................................26制作工艺...........................................................................2辅料的准备.....................................................................2消泡...........................................................................2熬制...........................................................................2加辅料...................................
