ICS67.020 CCSX20 团体标准 T/YMCA023—2024 养殖河豚宴制作技艺 （修订版） Techniquesformakingculturedpufferfishbanquets 2024-11-05发布 2024-11-10实施 扬州市烹饪餐饮行业协会  发布 全国团体标准信息平台 T/YMCA023—2024 I目次 前言.................................................................................III 引言..................................................................................IV 1范围................................................................................1 2规范性引用文件......................................................................1 3术语和定义..........................................................................1 4必备条件............................................................................1 5菜谱................................................................................2 凉菜............................................................................2 热菜............................................................................2 主食............................................................................2 鲜果............................................................................2 配供............................................................................2 备用菜单........................................................................2 6冷菜................................................................................2 冰镇河豚鱼刺身..................................................................2 烟熏河豚........................................................................2 水晶豚鱼冻......................................................................3 椒盐鳍香骨......................................................................3 捞拌豚皮丝......................................................................4 芥末温拌豚鱼片..................................................................4 翡翠精白........................................................................4 河豚大拌菜......................................................................5 7热菜................................................................................5 河豚佛跳墙......................................................................5 河豚鱼狮子头....................................................................6 一品西施乳......................................................................6 河豚鲜笋白汁鮰鱼................................................................6 剁椒河豚鱼......................................................................7 蒜子烧河豚鱼唇..................................................................7 盐烤河豚........................................................................7 果味菊花豚......................................................................8 锦绣豚鱼柳......................................................................8 椒盐豚鱼舌.....................................................................8 干锅焗鲜百合...................................................................9 鲜菌鸡汁秧草...................................................................9 8主食...............................................................................10 河豚鱼馄饨.....................................................................10 全国团体标准信息平台 T/YMCA023—2024 II 豚鱼三丁包.....................................................................10 河豚金粒炒饭...................................................................10 豚鱼酥饼.......................................................................11 附录A（资料性）养殖河豚宴备用菜单...................................................12 A.1冷菜类.........................................................................12 A.2热菜类.........................................................................12 A.3汤羹类.........................................................................12 A.4主食类.........................................................................12 A.5火锅类.........................................................................12 全国团体标准信息平台 T/YMCA023—2024 III养殖河豚宴制作技艺 2024-07-08发布 2024-07-08实施 2024-11-05修改 2024-11-10实施 前言 本文件按照GB/T1.1—2020《标准化工作导则第1部分：标准化文件的结构和起草规则》的规定 起草。 请注意本文件的某些内容可能涉及