T/MZFSCX 126-2023 Full pig soup group standard for Fengshun cuisine

Scope

Main Technical Content: 4 Basic Requirements Raw materials: 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** **Requirements** **Main Ingredients** Pork liver GB 2707 Pork stomach GB 2707 Pork small intestine GB 2707 Pork kidney GB 2707 Pork heart GB 2707 Leann meat GB 2707 Pork ribs GB 2707 **Auxiliary Materials** Fennel seeds GB/T 15691 Drinking water GB 5749 Seasoning MSG GB 2720 Salt GB 2721 Pepper powder GB/T 7900 **Utensils Requirements** It is recommended to use gas stoves for cooking. Cooking utensils should include woks and pressure cookers. Storage containers should be 11-inch soup bowls. Cooking utensils used in the process should comply with GB 4806.1 and GB 4806.9. Tableware used for serving food should comply with GB 14934. **Hygiene Requirements** Hygiene requirements shall comply with GB 31654. **Other Raw Materials and Utensils** Other raw materials and utensils can refer to the requirements in 4.1 and 4.2, and select products that comply with local laws, regulations, and relevant standards. **5. Cooking Process** **Ingredient Recommendations for Full Pig Soup in Fengshun Cuisine** The recommended quantities of main ingredients, auxiliary materials, and seasonings are shown in Table 2. **Table 2: Ingredient Table** **Type** **Quantity/g/ml** **Main Ingredients** Pork liver 100 Pork stomach 100 Pork small intestine 100 Pork kidney 100 Leann meat 100 Pork ribs 100 **Auxiliary Materials** Fennel seeds 5 Drinking water 2000 Seasoning MSG 3 Salt 10 Pepper powder 3 **Note 1**: The recommended quantities are suggested values based on cooking experience, and the quantities of ingredients can be adjusted according to taste. **Note 2**: The ingredient diagram of the dish is shown in Appendi

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