T/MZFSCX 130-2023 Fengshun Cuisine, Lemon Lily, Lotus Seed, and Silver Fungus Soup Group Standard

Scope

Main Technical Content: 4 Basic Requirements Raw materials: 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 Lotus seeds | NY/T 1504 Tremella | NY/T 834 Fresh lily | NY/T 1987 Auxiliary Ingredients Red dates | GB/T 5835 Wolfberry | GB/T 18672 Drinking water | GB 5749 Seasonings Hazelnut sugar | GB 31644 White sugar | GB 13104 Utensils Gas stoves are recommended for cooking. Stainless steel pots should be used for utensils. A white 9-inch soup pot is suitable for serving containers. Cooking utensils shall comply with the provisions of GB 4806.1 and GB 4806.9. Tableware for serving food shall comply with GB 14934. Hygiene Requirements Hygiene requirements shall comply with GB 31654. Other raw materials and utensils may refer to the requirements of 4.1 and 4.2, and products that meet local laws and regulations and relevant standards should be selected as appropriate. 5 Cooking Process Recommended ingredient quantities for cooking Fengshun Cuisine's "Lily and Lotus Seed Tremella Soup" are shown in Table 2. Table 2: Ingredient Table Type | Quantity/g/ml --- | --- Main Ingredients Lotus seeds | 80 Tremella | 150 Fresh lily | 30 Auxiliary Ingredients Red dates | 30 Wolfberry | 5 Drinking water | 1020 Seasonings Hazelnut sugar | 20 White sugar | 160 Note 1: The recommended quantities are suggested values based on cooking experience. The amount of ingredients can be adjusted according to taste. Note 2: The ingredient diagram of the dish can be referred to in Appendix A. 5.2.1 Pre-processing Soak the dried lotus seeds in water for 3 hours, remove them, and mix with 80g of white sugar. Add 20ml of drinking water and simmer for 5 minutes. Cool and set aside. Tear the tremella into small pieces and set aside. Peel an

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