DB4501T 1-2022 预制菜术语规范

4501VocabularyofprepareddishesI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》的规定公司、南宁市龙光生鲜食品科技有限公司、南宁市餐饮行业协会、南宁市标1预制菜术语本文件界定了预制菜分类、原辅料、工艺、烹调方法的术水产类预制菜aquaticprepared蔬菜类预制菜vegetablesprepared粮食类预制菜grainprepared食用菌类预制菜mushroomsprepared其他类预制菜otherprepa2熟制预制菜cookedprepare冻藏预制菜frozenstorage冷藏预制菜rerigeratedpr常温预制菜paxkagedprepareddishes4.2.1[来源：GB/T15091—1994，2.8.1]34.2.24.2.34.2.4保鲜refreshment(refres4食品包装foodpackaging(foodpac无菌包装asepticpackaging(asept水烧开将原料放到热水中至原料熟（中心温度不低于70℃)的烹调方法。在一种原料中夹进、塞进、涂上、包入另一种或几种其他原料，经加热制成菜品的烹调方5将原料或经过加工处理并腌制后的原料直接投入锅内炒香后加水或直接加水大火烧开后小火至汤67保鲜.................................................................................5.5常温预制菜..........................................................................3.14充气包装...........................................................................5.8.2冻藏.................................................................................5.7冻藏预制菜..........................................................................3.12调配.................................................................................5.3果品类预制菜.........................................................................3.5即配预制菜..........................................................................3.18即烹预制菜..........................................................................3.17即热预制菜..........................................................................3.16即食预制菜..........................................................................3.15浸...................................................................................6.2扣...................................................................................6.3冷藏.................................................................................5.6冷藏预制菜..........................................................................3.13粮食类预制菜.........................................................................3.6酿...................................................................................6.4配菜.................................................................................5.2其他类预制菜.........................................................................3.8生炒.................................................................................6.1生焖.................................................................................6.5生熟混制预制菜......................................................................3.11生制预制菜...........................................................................3.9食品包装.............................................................................5.8食用菌类预制菜.......................................................................3.7蔬菜类预制菜.........................................................................3.4熟制预制菜..........................................................................3.10水产类预制菜.........................................................................3.38无菌包装...........................................................................5.8.3畜禽蛋类预制菜.......................................................................3.2预制菜...............................................................................3.1原料预处理...........................................................................5.1真空包装...........................................................................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