ICS67.040X10T/SPFA团体标准T/SPFA001—2023川菜复合味型荔枝味型2023-05-04发布2023-05-10实施四川省调味品协会发布四川省调味品协会全国团体标准信息平台T/SPFA001—20231目次目次...............................................................................................................................................................1前言...............................................................................................................................................................21范围...................................................................................................................................................................32规范性引用文件..............................................................................................................................................33术语和定义......................................................................................................................................................34主要调味料......................................................................................................................................................45代表菜...............................................................................................................................................................46品评指标...........................................................................................................................................................47评价方法及结果..............................................................................................................................................5附录A.1（资料性附录）锅巴肉片制作工艺..........................................................................................7附录A.2（资料性附录）荔枝肉花制作工艺..........................................................................................8附录A.3（资料性附录）荔枝肝片制作工艺.........................................................................
