T/MZFSCX 128-2023 Fengshun cuisine "Pai Ge" fish soup group standard

Scope

Main Technical Content: 4 Basic Requirements The raw materials, 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** | GB 2733 **Auxiliary Ingredients** | GB/T 30383 **Seasonings** | GB 2721 **White Pepper Powder** | GB/T 7900 **MSG** | GB 2720 **Chicken Powder** | SB/T 10415 **Cooking Wine** | SB/T 10416 **Blended Oil** | GB 2716 **Boiling Water** | GB 5749 **Utensils Requirements** - The stove should preferably be a gas stove. - Sandpots are recommended for utensils. - Sandpots should be used for serving containers. - 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 should comply with the provisions of GB 14934. - 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. - Hygiene requirements shall comply with local laws and regulations and relevant standards. 5 Cooking Process **5.1 Raw Materials** The recommended quantities of main ingredients, auxiliary ingredients, and seasonings for cooking Fenghun Cuisine’s "Climbing Brother" Fish Soup are shown in Table 2. **Table 2: Raw Material Table** **Type** | **Quantity/g (ml)** --- | --- **Main Ingredients** | 500 g **Auxiliary Ingredients** | 10 g **Seasonings** | 2 g **White Pepper Powder** | 1 g **MSG** | 2 g **Chicken Powder** | 1 g **Cooking Wine** | 3 ml **Blended Oil** | 40 g **Boiling Water** | 1,200 ml **Recommended Quantities** - The recommended quantities are suggested values based on cooking experience and can be adjusted according to taste. - The ingredient diagram for the dish is shown in Appendix A. **5.2 Cooking Proc

Development Information

Related Standards