T/MZFSCX 125-2023 Fengshun Cuisine Duck Tripe Group Standard

Scope

Main Technical Content: 4 Basic Requirements 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** **Requirements** **Main Ingredients** Pig stomach GB 2707 Whole chicken NY/T 1049 **Seasonings** Peppercorns GB/T 7900 Salt GB 2721 MSG GB 2720 Chicken powder GB 31644 Blended oil GB 2716 Broth GB 31644 **Utensils Requirements** It is recommended to use gas stoves for cooking. The utensils should preferably be woks and high-pressure cookers. The serving containers should be shallow 1L sandpots. The utensils used in the cooking process shall comply with the provisions of GB 4806.1 and GB 4806.9. The tableware used for serving food shall comply with the provisions of GB 14934. **Hygiene Requirements** The hygiene requirements shall comply with the provisions of GB 31654. 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. The hygiene requirements shall comply with local laws, regulations, and relevant standards. **5. Cooking Process** **Ingredient Recommendations for Cooking Fengshun Cuisine - Pig Stomach Chicken** The recommended usage amounts of main ingredients, auxiliary ingredients, and seasonings are shown in Table 2. **Table 2: Ingredient Table** **Type** **Usage/g/ml** **Main Ingredients** Pig stomach 450 Whole chicken 700 **Seasonings** Peppercorns 10 Salt 6 MSG 2 Chicken powder 5 Blended oil As needed Broth 600 **Note 1**: The recommended amounts are suggested values based on cooking experience. The amount of ingredients can be adjusted according to taste. **Note 2**: See Appendix A for the ingredient diagram of the dish. **5.2.1 Pre-Processing** Wash the pig stomach and cut it into 5cm x

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