编号原料单位原料重量原料单
价
出净率净料重量出成率熟菜重量金额（元）
青鱼Kg0.13500020.4080.00%0.108000100.00%0.108000 2.754新繁酸菜Kg0.015000 5.1085.00%0.012750100.00%0.0127500.077黑木耳Kg0.003000106.08######0.006000100.00%0.0060000.318香菜Kg0.00200024.4885.00%0.001700100.00%0.0017000.049红辣椒Kg0.002000 5.4490.00%0.001800100.00%0.0018000.011葱Kg0.0010008.1690.00%0.000900100.00%0.0009000.008姜Kg0.001000 6.1290.00%0.000900100.00%0.0009000.006蒜Kg0.00100010.2090.00%0.000900100.00%0.0009000.010盐Kg0.0050008.16######0.005000100.00%0.0050000.041料酒Kg0.001000 2.15######0.001000100.00%0.0010000.002大豆油Kg0.0100008.31######0.010000100.00%0.0100000.083白醋Kg0.001000 6.80######0.001000100.00%0.0010000.007 Kg0.000000100.00%0.0000000.000
Kg0.000000100.00%0.0000000.000
Kg0.000000100.00%0.0000000.000
Kg0.000000100.00%0.0000000.000
Kg0.000000100.00%0.0000000.000
Kg0.000000100.00%0.0000000.000
0.030.1009773
Kg0.177 3.36591000原料合计
食材成本率67.32%
工艺流程 将鱼切块，酸菜搌干水分，切成细条，红辣椒切碎，姜切成粒，蒜切米，黑木耳切丝；下大豆油烧至六成热姜、黑木耳丝，蒜米，将鱼放入汤内。汤沸后调小火上，放入泡酸菜，烧约10分钟，加入醋后出锅。
特点：四川家常菜，以鲜鱼为主料，配以四川泡菜煮制而成。此菜虽为四川民间家常菜，但流传甚损耗
酸菜鱼块成本核算
产品照片
原料
后出锅。