ICS67.120.10X22T/JXCY团体标准T/JXCY012—2020介休传统八大碗黄焖酥肉扣碗烹饪工艺规范2020-09-01发布2020-10-01实施介休市餐饮旅游饭店行业协会发布全国团体标准信息平台全国团体标准信息平台T/JXCY012—2020I目次前言................................................................................II1范围..............................................................................12规范性引用文件....................................................................13术语和定义........................................................................14原料及数量........................................................................14.1原料..........................................................................15烹饪器具..........................................................................25.1炉灶..........................................................................25.2炊具..........................................................................26制作工艺..........................................................................26.2烹调..........................................................................26.3要求..........................................................................27装盘..............................................................................28质量要求..........................................................................28.1色泽..........................................................................28.2香味..........................................................................28.3口味..........................................................................28.4质感..........................................................................39最佳食用时间......................................................................3附录A（规范性附录）菜品图片........................................................4全国团体标准信息平台T/JXCY012—2020II前言本标准按照GB/T1.1-2020要求的规则起草。本标准由介休市餐饮旅游饭店行业协会提出。本标准由介休市...
