ICS67.120.10X22T/JXCY团体标准T/JXCY011—2020介休传统八大碗红烧肉条扣碗烹饪工艺规范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/JXCY011—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..........................................................................14.2要求..........................................................................15烹饪器具..........................................................................25.1炉灶..........................................................................25.2工器具........................................................................26制作工艺..........................................................................26.1刀工..........................................................................26.2烹调..........................................................................27装盘..............................................................................28质量要求..........................................................................28.1色泽..........................................................................28.2香味..........................................................................28.3口味..........................................................................28.4质感..........................................................................29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/JXCY011—2020II前言本标准按照...
