T/MZFSCX 132-2023 Fengshun Noodles and Fried Dumplings Group Standard

Scope

Main Technical Content: 4 Basic Requirements Raw materials: The main ingredients, auxiliary ingredients, and seasonings shall comply with the provisions of GB 2762 and GB 2763 and meet the requirements in Table 1. Table 1: Raw Material Requirements **Type** **Requirements** **Main Ingredients** Tangnan Handmade Noodles GB 2713 **Auxiliary Ingredients** Scallions NY/T 1987 **Seasonings** Lard GB 10146 MSG Powder GB 2720 **Utensils Requirements** It is recommended to use gas stoves for cooking. The wok is recommended for frying. The serving container should be an 14-inch oval flat plate. The cooking utensils used in the 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 in 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 Preparation** For cooking Fengshun Cuisine - Fried Tangnan Handmade Noodles, the recommended amounts of main ingredients, auxiliary ingredients, and seasonings are shown in Table 2. **Table 2: Ingredient Table** **Type** **Quantity/g** **Main Ingredients** Tangnan Handmade Noodles 500 **Auxiliary Ingredients** Scallions 50 **Seasonings** Lard 50 MSG Powder 2 **Note 1**: The recommended amounts are suggested values based on cooking experience. The amounts of ingredients can be adjusted according to personal taste. **Note 2**: For the ingredient diagram of the dish, please refer to Appendix A. **5.2.1 Pre-processing** Cut the scallions into 5cm-long pieces and cut the noodles into approximately 20cm-long pieces for later use. **5.2

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