T/MZFSCX 109-2023 Fengshun cuisine and Pubei Shaoguan stir-fried beef group standard

Scope

Main Technical Content: 4 Basic Requirements Raw materials: Main ingredients, auxiliary ingredients, and seasonings shall comply with GB 2762 and GB 2763 and meet the requirements in Table 1. Table 1: Raw Material Requirements **Type** **Requirements** **Main Ingredients** Beef tenderloin GB 2733 **Auxiliary Ingredients** Onion NY/T 1071 Spring onion white NY/T 1987 **Seasonings** Light soy sauce GB 2717 **Flour** Corn starch GB 31637 Peanut oil GB/T 1534 Edible oil GB/T 40851 **Equipment Requirements** It is recommended to use gas stoves for cooking. Frying pans are suitable for cooking. For serving containers, a 10-inch flat-bottomed round plate is recommended. Cooking utensils used during the process shall comply with GB 4806.1 and GB 4806.9. Tableware used for serving food shall comply with GB 14934. **Hygiene Requirements** Hygiene requirements shall comply with GB 31654. Other raw materials and equipment may refer to the requirements in 4.1 and 4.2, and select products that comply with local laws, regulations, and relevant standards. Hygiene requirements shall comply with local laws, regulations, and relevant standards. 5 Cooking Process **Raw Materials** For the preparation of Fengshun Cuisine's Stir-Fried Beef with Onion, the recommended quantities of main ingredients, auxiliary ingredients, and seasonings are shown in Table 2. **Table 2: Raw Materials** **Type** **Quantity/g** **Main Ingredients** Beef tenderloin 300 **Auxiliary Ingredients** Onion 60 Spring onion white 50 **Seasonings** Light soy sauce 15 Corn starch 4 Peanut oil 10 Edible oil 30 **Note 1**: The recommended quantities are suggested values based on cooking experience. The quantities of ingredients can be adjusted according to personal taste. **Note 2**: The ingredient diagram for the dish is shown in Appendix A. 5.2.1 Preparation Cut the beef tenderloin into 6mm*4mm*2mm

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