T/MZFSCX 138-2023 Fengshun cuisine and Baicaiguan standard for group

Scope

Main Technical Content: 4. Basic Requirements 4.1 Raw Material Requirements The main ingredients, auxiliary materials, and seasonings shall comply with GB 2762 and GB 2763 and meet the requirements of Table 1. Table 1: Raw Material Requirements Type Name Requirements Main Ingredients White radish NY/T 1987 Glutinous rice flour GB 31637 Seasonings Edible oil GB 2716 Salt GB 2721 Pepper powder GB/T 7900 White sugar GB 13104 4.2 Utensil Requirements 4.2.1 Stoves should preferably use gas stoves. 4.2.2 Utensils should preferably use steamers and frying pans. 4.2.3 Serving containers such as plates and bowls are acceptable. 4.2.3 Cooking utensils used during the cooking process shall comply with GB 4806.1 and GB 4806.9. 4.2.5 Tableware used to serve food shall comply with GB 14934. 4.3 Hygiene Requirements Hygiene requirements shall comply with GB 31654. 4.4 Other Requirements 4.4.1 Raw materials and utensils can refer to the requirements in 4.1 and 4.2, and products that meet local laws, regulations, and relevant standards should be selected according to local conditions. 4.4.2 Hygiene requirements shall comply with local laws, regulations, and relevant standards. 5 Cooking Process 5.1 Raw Material Preparation The recommended usage quantities of main ingredients, auxiliary materials, and seasonings for Fengshun Cuisine's "Caotou Ban" are shown in Table 2. Table 2: Raw Material Table Type Name Usage/g/ml Main Ingredients White radish 1500 Glutinous rice flour 750 Seasonings Edible oil As needed Salt 18 Pepper powder 5 White sugar 15 Note 1: The recommended quantities are suggested values based on cooking experience, and the quantities of raw materials can be adjusted according to taste. Note 2: For the ingredient diagram of the dish, please refer to Appendix A. 5.2 Cooking Process 5.2.1 Pre-processing 5.2.1.1 Wash the white radish and peel it, then shred it

Development Information

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