T/MZFSCX 118-2023 Fengshun cuisine stewed yellow perch group standard

Scope

Main Technical Content: 4 Basic Requirements The raw materials, main ingredients, auxiliary ingredients, and seasonings shall comply with GB 2762 and GB 2763 and meet the requirements in Table 1. **Table 1: Raw Material Requirements** **Type** **Requirements** **Main Ingredients** Yellow Fish GB 2733 **Auxiliary Ingredients** Pork Belly GB 2707 Soaked Soybeans NY/T 285 Garlic Head NY/T 1987 Preserved Vegetables DB 4452/T 11 Celery NY/T 580 Red Pepper GB/T 30 382 Ginger GB/T 30 383 Seasonings Lard GB 10 146 Light Soy Sauce GB/T 18 186 MSG GB/T 8967 Broth GB 31 644 **Utensil Requirements** It is recommended to use gas stoves for cooking. Sandpots are suitable for cooking utensils. Sandpots are also recommended for serving containers. Cooking utensils used during the cooking process shall comply with GB 4806.1 and GB 4806.9. Serving utensils shall comply with GB 14934. Hygiene requirements shall comply with GB 31 654. Other raw materials and utensils can refer to the requirements in 4.1 and 4.2, and select products that comply with local laws and regulations and relevant standards. Hygiene requirements shall comply with local laws and regulations and relevant standards. **5. Cooking Process** **Ingredient Preparation** For cooking Fengshun Cuisine’s Braised Yellow Fish, the recommended quantities of main ingredients, auxiliary ingredients, and seasonings are shown in Table 2. **Table 2: Ingredient Table** **Type** **Quantity/g** **Main Ingredients** Yellow Fish 500 **Auxiliary Ingredients** Pork Belly 70 Soaked Soybeans 30 Garlic Head 50 Preserved Vegetables 50 Celery 15 Red Pepper 15 Ginger 15 **Seasonings** Lard 20 Light Soy Sauce 3g MSG 1g Broth 200g **Note 1**: The recommended quantities are suggested values based on cooking experience. The quantities of ingredients can be adjusted according to taste. **Note 2**: For the ingredie

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