ICS01.040.67X04T/FYCY团体标准T/FYCY005—2021汾州筵席烹调用糊(浆)的种类和方法2021-01-01发布2021-02-01实施汾阳市餐饮旅游饭店行业协会发布T/FYCY005—20211目次前言.................................................................................21范围..............................................................................32糊(浆)的原料和种类................................................................32.1糊(浆)的主要原料..............................................................32.2糊(浆)的种类..................................................................32.2.1蛋清糊(蛋白糊)............................................................32.2.2全蛋糊(蛋粉糊)............................................................32.2.3蛋泡糊(雪衣糊)............................................................42.2.4水粉糊(干浆糊)............................................................42.2.5发粉糊(松糊)..............................................................42.2.6苏达糊(浆)................................................................52.2.7拍粉拖蛋糊................................................................52.2.8拍粉拖蛋滚面包渣..........................................................62.2.9干粉糊(滚袍糊)............................................................62.2.10脆皮糊(发面糊)...........................................................62.2.11酥糊.....................................................................72.3制糊、挂糊的方法及操作关键....................................................7T/FYCY005—20212前言本文件按照GB/T1.1要求的规则起草。本文件由汾阳市餐饮旅游饭店行业协会提出。本文件由汾阳市餐饮旅游饭店行业协会负责解释。本文件起草单位为：汾阳市餐饮旅游饭店行业协会及各会员单位。本文件主要起草人：郭江林、尹建文、赵伟、刘波、杜燕、杜秀娥、张少峰、张培义、刘蕾、许林波、郝晓峰、田建利、王耀、张维钰、王晶磊、赵宏、梁大伟、郝德华、王建峰、樊正伟、张建成、梁丕华、王丽生、赵学栋、王洪静、王玉兰、王振有、王福江、田大江、曹海东、梁耀奎、解亚山、贾晓兵...
