ICS03.080.30 CCSA12 DB 川渝地区地方标准 DB50/T10011—2024 DB51/T10011—2024 火锅类餐饮企业加工操作规范 2024-12-10发布 2025-02-10实施 重庆市市场监督管理局 四川省市场监督管理局发布 DB50/T10011-2024DB51/T10011-2024 I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基本要求...........................................................................................................................................................2 5设施设备...........................................................................................................................................................2 6火锅原辅料管理...............................................................................................................................................3 6.1采购...........................................................................................................................................................3 6.2运输...........................................................................................................................................................3 6.3进货查验...................................................................................................................................................3 6.3.1随货证明文件查验...........................................................................................................................3 6.3.2入库查验和记录...............................................................................................................................3 6.4贮存...........................................................................................................................................................4 7加工制作...........................................................................................................................................................4 7.1基本要求...................................................................................................................................................4 7.2粗加工.......................................................................................................................................................4 7.2.1清洗...................................................................................................................................................4 7.2.2切配...................................................................................................................................................5 7.2.3保存...................................................................................................................................................5 7.3火锅底料加工...........................................................................................................................................5 7.3.1炒前准备...........................................................................................................................................5 7.3.2炒制过程...........................................................................................................................................5 7.3.3贮存...................................................................................................................................................5 7.4烹饪...........................................................................................................................................................5 7.4.1热菜加工..............................................................