T/MZFSCX 111-2023 Fengshun cuisine group standard for flavored fermented beef

Scope

Main Technical Content: 4 Basic Requirements The raw materials, 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** **Requirements** **Main Ingredients** GB 2733 **Auxiliary Ingredients** NY/T 1987 **Marinated Garlic Stem** GB 2714 **Soy Sauce** GB 2717 **Aged Vinegar** GB 2719 **Edible Salt** GB 2721 **Sesame Oil** GB/T 8233 **Chili Oil** SB/T 11192 **Cornstarch** GB 31637 **Blended Oil** GB/T 40851 **Utensils Requirements** It is recommended to use gas stoves for cooking. **Cooking Process** The cooking process shall comply with the provisions of GB 4806.1 and GB 4806.9. **Sanitation Requirements** Sanitation requirements shall comply with GB 31654. **Other Raw Materials and Utensils** Other raw materials and utensils may refer to the requirements of 4.1 and 4.2, and select products that comply with local laws, regulations, and relevant standards. **Other Sanitation Requirements** Other sanitation requirements shall comply with local laws, regulations, and relevant standards. **5. Cooking Process** **5.1 Preparation** Cut the beef tendons into 0.2cm-thick slices, add 2g of salt, 10g of blended oil, and 5g of cornstarch, mix well, and marinate for 10 minutes. Wash and cut the cilantro into 4cm-long pieces and set aside. Add 6g of chili oil, 20g of sesame oil, 5g of soy sauce, and 40g of marinated garlic stems to the cilantro and mix well to make a flavor sauce. **5.2 Processing** Wash and grease the wok, then add an appropriate amount of blended oil. Heat the oil to 120°C over medium heat, add the beef, and fry it over low heat for 45 seconds. Remove the beef and drain the oil. Mix the fried beef with the flavor sauce and set aside. **5.3 Plating** Arrange some cilantro on the bottom of the glass abalone plate, place the beef on top of th

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