T/MZFSCX 123-2023 Fengshun cuisine, Yuhengao pot group standard

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 Yuheng Dry NY/T 1049 Auxiliary Ingredients Pork Belly GB 2707 Green Onions NY/T 744 Seasonings Edible Salt GB 2721 Chicken Powder SB/T 10415 MSG GB 2720 Lard GB 10146 Broth GB 31644 5. Cooking Process 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. 6. Hygiene Requirements The hygiene requirements shall comply with the provisions of GB 31654. Other raw materials and tableware may refer to the requirements of 4.1 and 4.2, and select products that comply with local laws, regulations, and relevant standards. 7. Cooking Techniques For cooking Fengshun Cuisine’s Yuheng Boiled Dish, the recommended amounts of main ingredients, auxiliary ingredients, and seasonings are shown in Table 2. Table 2: Raw Material Table Type Name Amount/g Main Ingredients Yuheng Dry 50 Auxiliary Ingredients Pork Belly 150 Green Onions 100 Seasonings Edible Salt 5 Chicken Powder 3 MSG 4 Lard 50 Broth 450 Note 1: The recommended amounts are suggested values based on cooking experience. The amounts of ingredients can be adjusted according to taste. Note 2: The ingredient diagram of the dish can be referred to in Appendix A. 5.2.1 Preparation Cut the pork belly into 0.2mm-thick slices and cut the green onions into 5cm-long sections. 5.2.2 Processing Blanch the Yuheng in warm water, boil for 2 minutes until it becomes soft, remove, and soak in cold water until it cools down. Drain and squeeze out the water. Wash the wok and add 50g of lard. Heat over low heat and stir-fry the por

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