T/NJCX 1-2022 内江黑猪回锅肉烹饪工艺规程

ICS67.120.10

X22

团体标准

T/NJCX1—2022

内江黑猪回锅肉烹饪工艺规程

2022-11-16发布2022-11-18实施

内江市餐饮协会发布

T/NJCX1—2022

目次

前言................................................................................II

1范围..............................................................................1

2规范性引用文件....................................................................1

3术语..............................................................................1

3.1................................................................................1

炙锅...............................................................................1

3.2................................................................................1

灯盏窝.............................................................................1

3.3................................................................................1

炒香上色...........................................................................1

4分类..............................................................................1

5食材要求..........................................................................2

5.1主料..........................................................................2

5.2配料要求......................................................................2

5.3调味料要求....................................................................2

6烹饪工艺流程......................................................................2

6.1主料的处理....................................................................2

6.2配料的处理............