ICS67.020 CCSX80 团T/ZJZYC 体 标 准 T/ZJZYC027—2025 TechnicalSpecificationsforPreparationofZhejiangTCMMedicinalDiet 2025-12-22发布 2026-01-22实施 浙江省中药材产业协会发布 全国团体标准信息平台 T/ZJZYC027—2025 I目录 前言.....................................................................................................................................................................Ⅱ 引言.....................................................................................................................................................................Ⅲ 1范围.....................................................................................................................................................................1 2规范性引用文件.................................................................................................................................................1 3术语和定义.........................................................................................................................................................2 3.1药膳..........................................................................................................................................................2 3.2食药物质..................................................................................................................................................2 3.3新食品原料..............................................................................................................................................2 3.4药膳制作技术..........................................................................................................................................2 4药膳制作基本要求.............................................................................................................................................2 4.1药膳食材要求..........................................................................................................................................2 4.1.1药膳食材原料...............................................................................................................................2 4.1.2食药物质选材...............................................................................................................................2 4.1.3食药物质用量...............................................................................................................................3 4.1.4药膳配伍原则...............................................................................................................................3 4.2操作人员基本要求.................................................................................................................................3 4.3场所基本条件..........................................................................................................................................3 4.4药膳厨具基本要求.................................................................................................................................4 4.4.1厨具用具.......................................................................................................................................4 4.4.2出品容器.......................................................................................................................................4 4.5药膳储存基本要求.................................................................................................................................4 5药膳制作操作.....................................................................................................................................................4 5.1药膳制作操作要求..................................................................................................................................4 5.2药膳制作主要技法..................................................................................................................................4 5.2.1药膳制作常用技法.......................................................................................................................4 5.2.2食药物质入膳常用技法........................................................