T/MZFSCX 137-2023

Scope

Main Technical Content: 4. Basic 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 Name Requirements Main Ingredients Water Dumplings GB 2713 Auxiliary Ingredients Beef GB 2707 Watercress NY/T 1987 Seasonings Satay Sauce GB 31644 MSG GB 2720 Oyster Sauce GB 31644 Cornstarch GB 31637 Light Soy Sauce GB 2717 Peanut Oil GB 2716 Lard GB 10146 Kitchenware Requirements: It is recommended to use gas stoves for cooking. Frying pans are suitable for stir-frying. The serving containers should be 10-inch flat round plates. The cooking utensils used in the process should 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 can refer to the requirements of 4.1 and 4.2, and select products that comply with local laws and regulations and relevant standards. The hygiene requirements should comply with local laws and regulations and relevant standards. 5. Cooking Process The recommended amounts of main ingredients, auxiliary ingredients, and seasonings for the dish "Beef Watercress Fried Dumplings" are shown in Table 2. Table 2: Raw Material Table Type Name Amount/g Main Ingredients Water Dumplings 600 Auxiliary Ingredients Beef 120 Watercress 80 Seasonings Satay Sauce 10 MSG 3 Oyster Sauce 10 Cornstarch 5 Light Soy Sauce 20 Lard 30 Peanut Oil As needed Note 1: The recommended amounts are suggested values based on cooking experience, and the amounts of ingredients can be adjusted according to taste. Note 2: The ingredient diagram for the dish can be referred to in Appendix A. 5.2.1 Pre-processing Slice the beef into 0.2cm-thick slices, add 10ml light soy sauce, 5g cornstarch

Development Information

Related Standards