超市调味类产品管理手册DOC

站长QQ：6021581资料下载讨论/站长QQ：6021581资料下载讨论/调味类产品调味类产品目录1.调味猪扒9.美味鸡全翅2.美味猪扒10.咖喱鸡全翅3.黑椒猪扒11.沙爹鸡翅4.酱排骨12.调味鸡中翅5.美味牛扒13.美味鸡小腿6.黑椒牛扒14.黑椒鸡腿7.咖喱牛扒15.泰式凤爪8.香辣牛肚To:San’sClubMeatDept品名调味猪扒（咖喱猪扒）包装规格500g/辅料规格121#保鲜纸规格184201-15主料（kg）主料比例12345678910猪扒91%0.911.822.733.644.555.466.377.288.199.1香浓咖喱腌酱SAUCE9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.取猪扒锯成3cm2.锯后略置,让表面冰层融解.3.加入酱料调味即可.4.发泡胶碟放入吸水纸,猪扒整齐排列,包装,过磅,贴标签,上货架.注意事项:猪扒无需解冻说明:可煎食,作烧烤品品名美味猪扒（全沙骨）包装规格500g/辅料规格122#保鲜纸规格184201-15主料（kg）主料比例12345678910猪扒91%0.911.822.733.644.555.466.377.288.199.1金沙骨腌酱9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.取猪扒锯成3cm2.锯后略置,让表面冰层融解.3.加入酱料调味即可.4.发泡胶碟放入吸水纸,猪扒整齐排列,包装,过磅,贴标签,上货架.注意事项:猪扒无需解冻说明:可煎食,烧烤品名黑椒猪扒包装规格500g/辅料规格122#保鲜纸规格184201-15主料（kg）主料比例12345678910猪扒91%0.911.822.733.644.555.466.377.288.199.1柱候黑椒腌酱9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.取猪扒锯成3cm2.锯后略置,让表面冰层融解.3.加入酱料调味即可.4.发泡胶碟放入吸水纸,猪扒整齐排列,包装,过磅,贴标签,上货架.注意事项:猪扒无需解冻说明:可煎食,烧烤品名酱排骨(金沙骨)包装规格500g/辅料规格122#保鲜纸规格184201-15主料（kg）主料比例12345678910肋排91%0.911.822.733.644.555.466.377.288.199.1金沙骨腌酱9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.肋排4成解冻,可分开即可.2.于0-90在常温下解开外包装需4小时解冻.3.分开块状后,用锯机锯成8cm4.用砍骨刀在骨与骨之间切开.5.调味即可.6.发泡胶碟放入吸水纸,肋排整齐排列,包装,过磅,贴标签,上货架.注意事项:说明:可煎食,油炸,烧烤品名美味牛扒包装规格500g/辅料规格122#保鲜纸规格184201-15主料（kg）主料比例12345678910西冷牛扒91%0.911.822.733.644.555.466.377.288.199.1韩国烧烤腌酱9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.取出牛扒,用锯骨机铖成0.3cm2.10分钟后,待扒面冰层融去.3.调味即可.4.发泡胶碟放入吸水纸,牛扒整齐排列,包装,过磅,贴标签,上货架.注意事项:牛扒无需解冻说明:可煎食,油炸,烧烤品名黑椒牛扒包装规格500g/辅料规格122#保鲜纸规格184201-15主料（kg）主料比例12345678910西冷牛扒91%0.911.822.733.644.555.466.377.288.199.1柱候黑椒腌酱9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.取出牛扒,用锯骨机铖成0.3cm2.10分钟后,待扒面冰层融去.3.调味即可.4.发泡胶碟放入吸水纸,牛扒整齐排列,包装,过磅,贴标签,上货架.注意事项:牛扒无需解冻说明:可煎食,油炸,烧烤品名咖喱牛扒包装规格500g/辅料规格122#保鲜纸规格184201-15主料（kg）主料比例12345678910西冷牛扒91%0.911.822.733.644.555.466.377.288.199.1香浓咖啡腌酱9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.取出牛扒,用锯骨机铖成0.3cm2.10分钟后,待扒面冰层融去.3.调味即可.4.发泡胶碟放入吸水纸,牛扒整齐排列,包装,过磅,贴标签,上货架.注意事项:牛扒无需解冻说明:可煎食,油炸,烧烤To:Sam’sClubMeatDept.From:Foodline–JasonLee品名香辣牛肚包装规格500g/辅料规格122#保鲜纸规格184201-15主料（kg）主料比例12345678910西冷牛扒91%0.911.822.733.644.555.466.377.288.199.1泰式酸辣腌酱9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.牛肚四成解冻.2.调味即可.3.发泡胶碟放入吸水纸,猪肚整齐排列,包装,过磅,贴标签,上货架.注意事项:说明:可煎食,油炸,烧烤品名美味鸡全翅(琵琶酱)包装规格500g/辅料规格122#保鲜纸规格184201-15主料（kg）主料比例12345678910鸡全翅91%0.911.822.733.644.555.466.377.288.199.1琵琶烧鸡腌酱9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.鸡全翅需4成解冻,达到可松开即可.2.于0-90C3.去毛后,加入调味料调味即可.4.发泡胶碟放入吸水纸,鸡全翅整齐排列,包装,过磅,贴标签,上货架.注意事项:说明:可煎食,油炸,烧烤,去骨切片炒.品名咖喱鸡全翅包装规格500g/辅料规格122#保鲜纸规格184201-15主料（kg）主料比例12345678910鸡全翅91%0.911.822.733.644.555.466.377.288.199.1香浓咖喱腌酱9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.鸡全翅需4成解冻,达到可松开即可.2.于0-90C3.去毛后,加入调味料调味即可.4.发泡胶碟放入吸水纸,鸡全翅整齐排列,包装,过磅,贴标签,上货架.注意事项:说明:可煎食,油炸,烧烤,去骨切片炒.品名沙爹鸡全翅包装规格500g/辅料规格122#保鲜纸规格184201-15主料（kg）主料比例12345678910鸡全翅91%0.911.822.733.644.555.466.377.288.199.1香浓沙爹腌酱9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.鸡全翅需4成解冻,达到可松开即可.2.于0-90C3.去毛后,加入调味料调味即可.4.发泡胶碟放入吸水纸,鸡全翅扒整齐排列,包装,过磅,贴标签,上货架.注意事项:说明:可煎食,油炸,烧烤,去骨切片炒.品名调味鸡中翅(韩国烧烤)包装规格500g/辅料规格122#保鲜纸规格184201-15主料（kg）主料比例12345678910鸡中翅91%0.911.822.733.644.555.466.377.288.199.1韩国烧烤腌酱9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.鸡全翅需4成解冻,达到可松开即可.2.于0-90C3.去毛后,加入调味料调味即可.4.发泡胶碟放入吸水纸,鸡中翅整齐排列,包装,过磅,贴标签,上货架.注意事项:说明:可煎食,油炸,烧烤,去骨切片炒.品名美味鸡小腿(墨西哥)包装规格500g/辅料规格122#保鲜纸规格184201-15主料（kg）主料比例12345678910鸡小腿91%0.911.822.733.644.555.466.377.288.199.1墨西哥腌酱9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.鸡小腿需4成解冻,达到可松开即可.2.于0-90C3.去毛后,加入调味料调味即可.4.发泡胶碟放入吸水纸,鸡小腿整齐排列,包装,过磅,贴标签,上货架.注意事项:说明:可煎食,油炸,烧烤,去骨切片炒.品名黑椒鸡腿包装规格500g/辅料规格122#保鲜纸规格184201-15主料（kg）主料比例12345678910鸡小腿91%0.911.822.733.644.555.466.377.288.199.1柱候黑椒腌酱9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.鸡腿需4成解冻,达到可松开即可.2.于0-90C3.去毛后,加入调味料调味即可.4.发泡胶碟放入吸水纸,鸡腿整齐排列,包装,过磅,贴标签,上货架.注意事项:说明:可煎食,油炸,烧烤,去骨切片炒.品名泰式凤爪包装规格500g/辅料规格122#保鲜纸规格184201-15主料（kg）主料比例12345678910凤爪91%0.911.822.733.644.555.466.377.288.199.1泰式酸辣酱9%0.090.180.270.360.450.540.630.720.810.9加工工序:1.鸡爪需4成解冻,达到可松开即可.2.于0-90C3.去毛后,加入