DB4501T 1-2022 預(yù)制菜術(shù)語規(guī)范

4501VocabularyofprepareddishesI本文件按照GB/T1.1—2020《標(biāo)準(zhǔn)化工作導(dǎo)則第1部分：標(biāo)準(zhǔn)化文件的結(jié)構(gòu)和起草規(guī)則》的規(guī)定公司、南寧市龍光生鮮食品科技有限公司、南寧市餐飲行業(yè)協(xié)會(huì)、南寧市標(biāo)1預(yù)制菜術(shù)語本文件界定了預(yù)制菜分類、原輔料、工藝、烹調(diào)方法的術(shù)水產(chǎn)類預(yù)制菜aquaticprepared蔬菜類預(yù)制菜vegetablesprepared糧食類預(yù)制菜grainprepared食用菌類預(yù)制菜mushroomsprepared其他類預(yù)制菜otherprepa2熟制預(yù)制菜cookedprepare凍藏預(yù)制菜frozenstorage冷藏預(yù)制菜rerigeratedpr常溫預(yù)制菜paxkagedprepareddishes4.2.1[來源：GB/T15091—1994，2.8.1]34.2.24.2.34.2.4保鮮refreshment(refres4食品包裝foodpackaging(foodpac無菌包裝asepticpackaging(asept水燒開將原料放到熱水中至原料熟（中心溫度不低于70℃)的烹調(diào)方法。在一種原料中夾進(jìn)、塞進(jìn)、涂上、包入另一種或幾種其他原料，經(jīng)加熱制成菜品的烹調(diào)方5將原料或經(jīng)過加工處理并腌制后的原料直接投入鍋內(nèi)炒香后加水或直接加水大火燒開后小火至湯67保鮮.................................................................................5.5常溫預(yù)制菜..........................................................................3.14充氣包裝...........................................................................5.8.2凍藏.................................................................................5.7凍藏預(yù)制菜..........................................................................3.12調(diào)配.................................................................................5.3果品類預(yù)制菜.........................................................................3.5即配預(yù)制菜..........................................................................3.18即烹預(yù)制菜..........................................................................3.17即熱預(yù)制菜..........................................................................3.16即食預(yù)制菜..........................................................................3.15浸...................................................................................6.2扣...................................................................................6.3冷藏.................................................................................5.6冷藏預(yù)制菜..........................................................................3.13糧食類預(yù)制菜.........................................................................3.6釀...................................................................................6.4配菜.................................................................................5.2其他類預(yù)制菜.........................................................................3.8生炒.................................................................................6.1生燜.................................................................................6.5生熟混制預(yù)制菜......................................................................3.11生制預(yù)制菜...........................................................................3.9食品包裝.............................................................................5.8食用菌類預(yù)制菜.......................................................................3.7蔬菜類預(yù)制菜.........................................................................3.4熟制預(yù)制菜..........................................................................3.10水產(chǎn)類預(yù)制菜.........................................................................3.38無菌包裝...........................................................................5.8.3畜禽蛋類預(yù)制菜.......................................................................3.2預(yù)制菜...............................................................................3.1原料預(yù)處理...........................................................................5.1真空包裝...........................................................................5.8.1制作.................................................................................5.49aquaticprepareddishes..............................................................3.3asepticpackaging(asepticpacking).................................................5.8.3blending.............................................................................5.3coldstorage.........................................................................5.6cooked...............................................................................5.4cookedprepareddishes..............................................................3.10directbraised.......................................................................6.5directdryfried.....................................................................6.1foodadditive......................................................................4.2.4foodpackaging(foodpacking,foodpackage)...........................................5.8frozenstorage.......................................................................5.7frozenstorageprepareddishes......................................................3.12fruitsprepareddishes...............................................................3.5gasflushpackaging（gaspacking)............grainprepareddishes................................................................3.6ingredient...........................................................................4.2livestock,poultryandeggsprepareddishes...................................majoringredient(majormaterial)...................................................4.2.1minoringredient...................................................................4.2.2mushroomsprepareddishes............................................................3.7otherprepareddishes................................................................3.8paxkagedprepareddishesattemperatures............................................3.14prepareddishes......................................................................3.1pretreatmentofrawmaterial.........................................................5.1putfoodinanotherfood.............................................................6.4putthefoodinacontainer..........................................................6.3rawandcookedprepareddishes......................................................3.11rawmaterial.........................................................................4.1rawprepareddishes..................................................................3.9ready—to—cookprepareddishes.....................................................3.17ready—to—eatprepareddishes......................................................3.15r