T/MZFSCX 106-2023 Fengshun Cuisine Glazed Bream with Gourd Powder Group Standard

Scope

Main Technical Content: 4 Basic Requirements Raw materials: The main ingredients, auxiliary ingredients, and seasonings shall comply with the provisions of GB 2762 and GB 2763 and meet the requirements of Table 1. Table 1: Raw Material Requirements Type Name Requirements Main Ingredients Bream fish GB 2733 Auxiliary Ingredients Olive paste DBS45/​052 Red pepper GB/T 30382 Celery NY/T 580 Ginger GB/T 30383 Seasonings Minced ginger GB/T 30383 Sesame oil GB/T 1886.140 MSG GB/T 8967 Lard GB 10146 Cornstarch GB 31637 Utensils: It is recommended to use gas stoves for cooking. Steam cabinets are suitable for steaming. Fish plates with a diameter of 16 inches should be used for serving. The cooking utensils used during the preparation process shall comply with the provisions of GB 4806.1 and GB 4806.9. Tableware used for serving food shall comply with the provisions of GB 14934. Other raw materials and utensils may refer to the requirements of 4.1 and 4.2, and select products that meet local laws, regulations, and relevant standards. Hygiene requirements shall comply with the provisions of local laws, regulations, and relevant standards. 5 Cooking Process Raw Materials: For cooking Fen Shun cuisine—Steamed Bream Fish with Olive Paste, the recommended amounts of main ingredients, auxiliary ingredients, and seasonings are shown in Table 2. Table 2: Raw Materials Table Type Name Amount/g Main Ingredients Bream fish 1000 Auxiliary Ingredients Marinated olive 90 Red pepper 10 Celery 10 Ginger 10 Seasonings Minced ginger 8 Sesame oil 3 MSG 1 Lard 10 Cornstarch 3 Note 1: The recommended amounts are suggested values based on cooking experience, and the amounts of ingredients can be adjusted according to taste. Note 2: For the ingredient diagram of the dish, please refer to Appendix A. 5.2.1 Preparation Cut ginger into ginger powder and set aside. C

Development Information

Related Standards