ICS67.040X10T/SPFA团体标准T/SPFA005—2024川菜复合味型酸辣味型2024-06-25发布2024-06-25实施四川省调味品协会发布T/SPFA005—2024I目次前言...............................................................................................................................................................Ⅱ1范围.....................................................................................................
ICS67.040X10T/SPFA团体标准T/SPFA004—2024川菜复合味型鱼香味型（热菜）2024-06-25发布2024-06-25实施四川省调味品协会发布T/SPFA004—2024I目次前言................................................................................................................................................................II1范围............................................................................................
川菜24味型“川菜一菜一格,”百菜百味,川菜的丰富多彩在于味型的多种多样上。第一类为麻辣类味型,有麻辣味、红油味、糊辣味、酸辣味、椒麻味、家常味、荔枝辣香味、鱼香味、陈皮味、怪味等。第二类为辛香类味型,有蒜泥味、姜汁味、芥末味、麻酱味、烟香味、酱香味、五香味、糟香味等。第三类为咸鲜酸甜类味型,有咸鲜味、豉汁味、茄汁味、醇甜味、荔枝味、糖醋味等。味型就是指用几种调味品调和而成的,具有各自的本质特征的风味...
ICS67.020CCSX10DB36江西省地方标准DB36/T1915—2023赣菜基础味型术语与定义TermsanddefinitionsofGancuisinebasicflavortype2023-12-28发布2024-07-01实施江西省市场监督管理局发布DB36/T1915—2023I目次前言...............................................................................II1范围.................................................................................
