延 安 市 地 方 标 准 DB6106/T 234-2024 代替 DB6106/T 179-2021 延安特色小吃制作工艺规程 吴起剁荞面 2024-10-16发布 2024-11-15实施 延安市市场监督管理局 发 布 DB6106ICS 65.020.20 CCS B31 DB6106/T 234-2024 Ⅰ 目 次 前 言 ................................................................................................................................................................ Ⅱ 1 范围 ................................................................................................................................................................ 1 2 规范性引用文件 ............................................................................................................................................ 1 3 术语和定义 .................................................................................................................................................... 1 3.1 剁荞面 Soba ........................................................................................................................................... 1 4 原辅料要求 .................................................................................................................................................... 1 4.1 主料 ......................................................................................................................................................... 1 4.2 配料 ......................................................................................................................................................... 1 5 制作工艺 ........................................................................................................................................................ 2 5.1 工艺流程 ................................................................................................................................................. 2 5.2 备料 ......................................................................................................................................................... 2 5.3 炖汤 ......................................................................................................................................................... 2 5.4 和面 ......................................................................................................................................................... 2 5.5 擀面 ......................................................................................................................................................... 2 5.6 剁面 ......................................................................................................................................................... 2 5.7 煮面 ......................................................................................................................................................... 3 5.8 调制 ......................................................................................................................................................... 3 6 菜品质量 ........................................................................................................................................................ 4 6.1 形状 ......................................................................................................................................................... 4 6.2 色泽 ......................................................................................................................................................... 4 6.3 香味 ......................................................................................................................................................... 4 6.4 口感 ......................................................................................................................................................... 4 7 最佳食用时间 ..........................................