ICS 67.020 CCS X 10 4114 商 丘 市 地 方 标 准 DB 4114 /T 273 —2025 商丘特色名吃烹饪技艺 夏邑串串 2025 - 02 - 14发布 2025 - 03 - 14实施 商丘市市场监督管理局 发 布 DB 4114/T 273 —2025 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 .......................................... ............................... 2 4 原料及要求 .......................................... ............................... 2 基本要求 ............................................. .......................... 2 4.1 羊腿骨、牛脊骨 .......................................... ....................... 2 4.2 食用动物油脂 ........................................... ........................ 2 4.3 植物油 .............................................. ........................... 2 4.4 甜面酱 .............................................. ........................... 2 4.5 香辛料 .............................................. ........................... 2 4.6 辣椒 ............................................... ............................ 2 4.7 大蒜 ............................................... ............................ 2 4.8 芝麻油 .............................................. ........................... 2 4.9 蔬菜 ............................................... ........................... 2 4.10 肉类及其制品 ........................................... ....................... 3 4.11 豆类及其制品 ........................................... ....................... 3 4.12 水产及其制品 ........................................... ....................... 3 4.13 食用菌及其制品 .......................................... ...................... 3 4.14 面筋制品 ............................................. ......................... 3 4.15 淀粉制品 ............................................. ......................... 3 4.16 大葱 ............................................... ........................... 3 4.17 生姜 ............................................... ........................... 3 4.18 食用盐 .............................................. .......................... 3 4.19 味精 ............................................... ........................... 3 4.20 白砂糖 .............................................. .......................... 3 4.21 鸡精 ............................................... ........................... 3 4.22 豆瓣酱 .............................................. .......................... 3 4.23 生活饮用水 ............................................ ........................ 3 4.24 其他原辅料 ............................................ ........................ 4 4.25 5 卫生要求 ........................................... ................................ 4 6 烹饪器具 ........................................... ................................ 4 灶具 ............................................... ............................ 4 6.1 炊具 ............................................... ............................ 4 6.2 盛具 ............................................... ............................ 4 6.3 计量器具 ............................................. .......................... 4 6.4 竹签 ............................................... ............................ 4 6.5 DB 4114/T 273 —2025 II 7 主要食材 ........................................... ................................ 4 8 烹饪工艺 ........................................... ................................ 4 配料准备 ............................................. .......................... 4 8.1 高汤熬制 ............................................. .......................... 5 8.2 底料炒制 ............................................. .......................... 5 8.3 穿串 ............................................... ............................