T/MZFSCX 131-2023 Fengshun cuisine, Nianba group standard

Scope

Main Technical Content: 5. Basic Requirements 5.1 Raw Material Requirements The main ingredients, auxiliary materials, 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** | **Requirements** --- | --- **Main Ingredients** | Glutinous rice flour (GB 31637), starch (GB 31637) **Auxiliary Materials** | Pork belly (GB 2707), dried tofu (GB 2712), drinking water (GB 5749), scallions (NY/T 1987), dried mushrooms (GB/T 38581) **Seasonings** | Lard (GB 10146), salt (GB 2721), MSG (GB 2720), five-spice powder (GB/T 15691) 5.2 Utensil Requirements 5.2.1 Stoves should preferably be gas stoves. 5.2.2 Steaming baskets are recommended. 5.2.3 Molds should use small round mold stamps with a diameter of 7.5cm, as shown in Appendix B.1. 5.2.4 Serving containers should be 10-inch round plates. 5.2.5 Cooking utensils used during the cooking process should comply with GB 4806.1 and GB 4806.9. 5.2.6 Dinnerware used to serve food should comply with GB 14934. 5.3 Hygiene Requirements Hygiene requirements shall comply with GB 31654. 5.4 Other Requirements 5.4.1 Raw materials and utensils may refer to the requirements in 4.1 and 4.2, and products that meet local laws, regulations, and relevant standards may be selected as needed. 5.4.2 Hygiene requirements shall comply with local laws, regulations, and relevant standards. 6 Cooking Process 6.1 Raw Material Cooking The recommended usage amounts of main ingredients, auxiliary materials, and seasonings for Fengshun Cuisine and Vegetable Dumplings are shown in Table 2. **Table 2: Raw Material Table** **Type** | **Usage/g/ml** --- | --- **Main Ingredients** | Glutinous rice flour (2000g), starch (50g) **Auxiliary Materials** | Pork belly (500g), dried tofu (1000g), drinking water (2200ml), scallions (300g), dried mushrooms (30g) **Seasonings** | Lard (50g), salt (18g), MSG (3g), five-s

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