糖醋排骨成本核算,,,,,,,,,,,,,,,,

黃色部分為設(shè)置的公式,,,,,,,,,,,,,,,,

產(chǎn)品照片,,,,,,,,,,,品名,糖醋排骨,,,,

,,,,,,,,,,,編號,20200413,,,,

,,,,,,,,,,,規(guī)格,,,,,

,,,,,,,,,,,售價,6,,,,

,,,,,,,,,,,一料生產(chǎn)數(shù),,,個,,

,,,,,,,,,,,一料工時,,,小時,,

,,,,,,,,,,,每份重量,,,g,,

,,,,,,,,,,,單個原料成本,4.03,,元,,

編號,原料,單位,原料重量,原料單價（元）,出凈率,凈料重量,出成率,熟菜重量,金額（元）,,輔助成本,,,,,

原料,小排,Kg,0.120000,30.55,85.00%,0.102000,100.00%,0.102000,3.666,,,,,,,

,土豆,Kg,0.040000,2.45,80.00%,0.032000,90.00%,0.028800,0.098,,人工成本,22%,1.32,元,,

,姜,Kg,0.001500,6.12,90.00%,0.001350,100.00%,0.001350,0.009,,能源耗用成本,8%,0.48,元,,

,白糖,Kg,0.006000,7.89,100.00%,0.006000,100.00%,0.006000,0.047,,其他制造成本,,0.00,元,,

,陳醋,Kg,0.001000,11.78,100.00%,0.001000,100.00%,0.001000,0.012,,單個總成本,,5.83,元,,

,大豆油,Kg,0.010000,8.31,100.00%,0.010000,100.00%,0.010000,0.083,,管理成本,7%,0.42,元,,

,,Kg,,,,0.000000,,0.000000,0.000,,運輸費用,,0.00,元,,

,,Kg,,,,0.000000,,0.000000,0.000,,稅收（5.6%）,5.60%,0.35,元,,

,,Kg,,,,0.000000,,0.000000,0.000,,,,,,,

,,Kg,,,,0.000000,,0.000000,0.000,,,,,,,

,,Kg,,,,0.000000,,0.000000,0.000,,合計總成本,,6.60,元,,

,,Kg,,,,0.000000,,0.000000,0.000,,,,,,,

,,Kg,,,,0.000000,,0.000000,0.000,,,,,,,

,,Kg,,,,0.000000,,0.000000,0.000,,,,,,,

,,Kg,,,,0.000000,,0.000000,0.000,,,,,,,

,,Kg,,,,0.000000,,0.000000,0.000,,,,,,,

,,Kg,,,,0.000000,,0.000000,0.000,,,,,,,

,,Kg,,,,0.000000,,0.000000,0.000,,,,,,,

,,,,,,,,,,,,,,,,

損耗,,,,0.03,,,,,0.1174626,,,,,,,

原料合計,,Kg,0.1785,,,,,,4.03288260,,,,,,,

食材成本率,,,,67.21%,,,,,,,,,,,,

工藝流程,1、將排骨剁成段。,,,,,,,,,,,,,,,

,2、蔥、姜分別切段。,,,,,,,,,,,,,,,

,3、土豆去皮切成方丁。,,,,,,,,,,,,,,,

,4、放入油燒熱，下入排骨炸至金黃色撈出，下入土豆炸至金黃色撈出，瀝干油，鍋內(nèi)留少許油，下入姜塊、醬油、白糖，加入水，放入排骨，土豆，加蓋燒至排骨熟爛湯汁,,,,,,,,,,,,,,,

,快無時，加陳醋，翻勺，即可出鍋。,,,,,,,,,,,,,,,

,注意事項,,,,,,,,,,,,,,,

,糖醋小排又稱糖醋排骨，是一道色香味俱全的漢族傳統(tǒng)名肴，屬于浙菜系。主料是豬排骨，主要烹飪工藝是炒。色澤油亮，口味酸甜。在熬制糖色的時候，時間不宜過長，顏色稍有,,,,,,,,,,,,,,,

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