团体标准 T/BZA101-2018 巴中“枣林鱼”系列菜品烹饪制作工艺规范 StandardfortheCookingProcessofBazhongin"ZaolinFish" 2018-09-01发布 2018-09-01实施 巴中市餐饮行业协会 巴中市巴州区餐饮行业协会 2018年9月2目  录 一、《巴中“枣林鱼”烹饪制作工艺规范公告》 二、《巴中“枣林鱼”烹饪制作工艺规范》 前言.......................................................................................................................................................4 1范围.........................................................................................................................................................5 2规范性引用文件...................................................................................................................................5 3术语与定义.............................................................................................................................................6 4烹饪工艺...............................................................................................................................................6 5预处理工艺...........................................................................................................................................6 6调味工艺...............................................................................................................................................6 7烹制工艺.................................................................................................................................................7 8装盘工艺.................................................................................................................................................7 9厨房及设施、设备、工具的要求.........................................................................................................7 10厨房工作人员要求...............................................................................................................................7 附1：船家子鱼.........................................................................................................................................8 附2：红汤黄角浪.....................................................................................................................................9 附3：清汤刺茄包...................................................................................................................................10 附4：粉蒸草鱼.......................................................................................................................................11 附5：刺身乌鱼.......................................................................................................................................12 附6：回锅乌鱼.......................................................................................................................................13 附7：藿香黄角浪...................................................................................................................................14 附8：椒盐黄金甲...................................................................................................................................15 附9：菊花鱼...........................................................................................................................................16 附10：捞汁鲫鱼.....................................................................................................................................17 附11：泡豇豆烧岩鲤.............................................................................................................................18 附12：茄汁翘壳.....................................................................................................................................19 附13：豆汤刺茄包.................................................................................................................................20 附14：砂锅焗鱼头.................................................................................................................................21 附15：酸汤草鱼.....................................................................................................................................22 附16：香酥目叶鱼...............................