DB43/T 1588.37-2023 小吃湘菜 第 37 部分：栖凤渡鱼粉

ICS67.120

CCSX22

43

湖南省地方标准

DB43/T1588.37—2023

小吃湘菜

第37部分：栖凤渡鱼粉

SnackofHunanCuisine—

Part37：Qifengdufishnoodles

2023-06-26发布2023-09-26实施

湖南省市场监督管理局发布

DB43/T1588.37—2023

目次

前言························································································································Ⅲ

1范围······················································································································1

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

3术语和定义·············································································································1

4特征······················································································································2

5要求······················································································································2

6服务规范················································································································4

7检验规则················································································································4

8标识、容器、供餐与配送···························································································5

附录A（资料性）栖凤渡鱼粉原料配方···········································································6

I

DB43/T1588.37—2023

II

DB43/T1588.37—2023

前言

本文件按照GB/T1.1—2020《标准化工作导则第1部分：标准化文件的结构和起草规则》的规

定起草。

请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。

本文件是DB43/T1588《小吃湘菜》的第37部分。DB43/T1588已经发布了以下部分：

——第1部分：长沙臭豆腐；

——第2部分：龙脂猪血；

——第3部分：姊妹团子；

——第4部分：白糖饺子；

——第5部分：桂花年糕；

——第6部分：糖油粑粑；

——第7部分：绉纱馄饨；

——第8部分：白粒丸；

——第9部分：甜酒冲蛋；

——第10部分：凉面；

——第11部分：刮凉粉；

——第12部分：春卷；

——第13部分：兰花干子；

——第14部分：桂圆煮蛋；

——第15部分：口味虾；

——第16部分：牛肉馓子；

——第17部分：柳德芳汤圆；

——第18部分：糄粑；

——第19部分：衡阳糯米素鸡