T/MZFSCX 105-2023 Fengshun cuisine and group standard for pan-fried black eel

Scope

Main technical content: 4 Basic requirements Raw materials 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** Ulu eels (GB 2733) **Auxiliary ingredients** Red pepper (GB/T 30382) Garlic head (NY/T 744) Green onion white (NY/T 744) Cilantro (NY/T 1987) **Seasonings** Salt (GB 2721) MSG (GB/T 8967) Chicken powder (SB/T 10415) Lard (GB 10146) **Equipment requirements** It is recommended to use gas stoves for cooking. The recommended equipment includes flat-bottomed pans. The serving containers should be 12-inch rectangular plates. 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** Hygiene requirements shall comply with the provisions of GB 31654. Other raw materials and equipment may refer to the requirements of 4.1 and 4.2, and select products that comply with local laws, regulations, and relevant standards. **Hygiene requirements shall comply with local laws, regulations, and relevant standards.** 5 Cooking process **Ingredients for cooking Fengshun cuisine - Pan-fried Ulu eels** The recommended quantities of main ingredients, auxiliary ingredients, and seasonings are shown in Table 2. **Table 2: Ingredients table** **Type** **Quantity/g** **Main ingredients** Ulu eels (1 piece) 700 **Auxiliary ingredients** Red pepper 15 Garlic head 15 Green onion white 15 **Seasonings** Cilantro 20 Salt 6 MSG 2 Chicken powder 5 Lard 50 **Note 1**: The recommended quantities are suggested values based on cooking experience, and the amounts of ingredients can be adjusted according to taste. **Note 2**: The ingredient diagr

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