T/MZFSCX 103-2023 Fengshun Noodle with Pork Balls in Steamed Rice Stick Fengshun Sauce of Fermented Fish in Ginger Oil and Turtle 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** Soft-shelled turtle (GB 2733) **Auxiliary Ingredients** Ginger (GB/T 30383) Seasonings Black bean paste (GB 2712) Sichuan pepper powder (GB/T 15691) Scallion oil (GB 31644) MSG (GB 2720) Salt-baked chicken powder (GB 31644) Garlic powder (GB 31644) Pepper powder (GB/T 7900) Scallion oil (GB 2716) Chicken powder (SB/T 10415) **Equipment Requirements** It is recommended to use gas stoves for cooking. The recommended cooking utensils include woks. The serving containers should be 26cm in diameter and made of cast iron. The cooking utensils used during the preparation 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 can refer to the requirements of 4.1 and 4.2, and select products that meet local laws, regulations, and relevant standards. **Cooking Process** **Ingredient Proportions for Jingyu Immersion in Ginger Oil** The recommended ingredient proportions for Jingyu Immersion in Ginger Oil are shown in Table 2. **Table 2: Ingredient Table** **Type** **Quantity/g** **Main Ingredients** Soft-shelled turtle (1 piece, 1500g approximately) **Auxiliary Ingredients** Ginger (65g) Seasonings Black bean paste (2g) Sichuan pepper powder (5g) Scallion oil (350g) MSG (2g) Salt-baked chicken powder (10g) Garlic powder (6g) Pepper powder (2g) **Note 1**: The recommended quantities are suggested values based on cooking experience. The amount of ingredients can be adjus

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