T/MZFSCX 110-2023 Fengshun cuisine group standard for stir-fried beef kidney group

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 Name Requirements Main Ingredients Beef Tripe GB 2733 Auxiliary Ingredients Spring Onion White Part NY/T 1987 Red Bell Peppers GB/T 30382 Ginger Slices GB/T 30383 Seasonings Cornstarch GB 31637 Pepper Powder GB/T 7900 Oyster Sauce GB/T 21999 Light Soy Sauce GB 2717 Peanut Oil GB/T 1534 Edible Oil GB/T 40851 Kitchenware Requirements It is recommended to use gas stoves for cooking. The cooking utensils should be selected from frying pans. The serving containers should be 12 inches in diameter and flat-bottomed. The cooking utensils used during the cooking 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. Other raw materials and utensils may refer to the requirements of 4.1 and 4.2, and select products that comply with local laws and regulations and relevant standards according to local conditions. The hygiene requirements shall comply with local laws and regulations and relevant standards. 5. Cooking Process 5.1 Raw Material Preparation The recommended usage of main ingredients, auxiliary ingredients, and seasonings for stir-frying beef tripe are shown in Table 2. Table 2: Raw Material Table Type Name Usage/g Main Ingredients Beef Tripe 250 Auxiliary Ingredients Spring Onion White Part 50 Red Bell Peppers 15 Ginger Slices 4 Seasonings Cornstarch 1 Pepper Powder 1 Light Soy Sauce 15 Peanut Oil 2 Edible Oil 50 Note 1: The recommended amounts are suggested values based on cooking experience, and the amount of ingredients can be adjusted according to taste. Note 2: For the ingredient diagram

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