GB 2757-1981
Replaced
T/MZFSCX 102-2023
Active
Group standards
T/MZFSCX 102-2023 Fengshun cuisine: Group standard for Dangdajiang steamed pigeon
T/MZFSCX 102-2023 Fengshun cuisine: Group standard for Dangdajiang steamed pigeon
Price:
$ 20.00
Basic Information
Standard Code:
T/MZFSCX 102-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food Composite
Publish Date:
2023-12-20
Implement Date:
2023-12-21
Scope
Main Technical Content: 4 Basic Requirements Raw materials: 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** | **Requirements** --- | --- **Main Ingredients** | GB 2733 **Auxiliary Ingredients** | Earth-stemmed herb **Seasonings** | Peanut oil (GB/T 1534) **Seasonings** | Dark soy sauce (GB 2717) **Seasonings** | MSG (GB 2720) **Seasonings** | Salt (GB 2721) **Seasonings** | Chicken sauce (SB/T 10458) **Seasonings** | Cornstarch (GB 31637) **Seasonings** | Broth (GB 31644) **Utensils Requirements** Preferably use gas stoves for cooking. Utensils should include woks, frying pans, and steamers. The serving container should be a 14-inch diameter flat round plate. Cooking utensils used during the process must comply with GB 4806.1 and GB 4806.9. Serving utensils should meet GB 14934 requirements. **Hygiene Requirements** Hygiene requirements shall comply with GB 31654. Other raw materials and utensils can refer to the requirements in Sections 4.1 and 4.2, selecting products that meet local laws, regulations, and standards. **Cooking Process** **Materials for Cooking Fengshun Cuisine: Steamed Pigeon with Earth-Stemmed Herb** The recommended ingredient quantities are shown in Table 2. **Table 2: Ingredient List** **Type** | **Quantity/g** --- | --- **Main Ingredients** | 3 pigeons (each about 300g) **Auxiliary Ingredients** | 100g earth-stemmed herb **Seasonings** | 15g peanut oil **Seasonings** | Dark soy sauce (GB 2717) **Seasonings** | 50g broth **Seasonings** | MSG (GB 2720) **Seasonings** | 2g edible salt **Seasonings** | 1g chicken sauce **Seasonings** | 13g cornstarch **Note 1**: The recommended quantities are suggested values based on cooking experience and can be adjusted according to taste. **Note 2**: Refer to Appendix A for the ingredient di
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced