T/MZFSCX 101-2023 Fengshun Cuisine Abalone Cave Snail Chicken Group Standard

Scope

Main Technical Content: 4 Basic Requirements Raw materials: Main ingredients, auxiliary ingredients, 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** Abalone | GB 2733 Chicken | GB 2707 Stone snail | GB 2733 **Auxiliary Ingredients** Golden fungus | GB 29938 Garlic head | NY/T 744 Shallot | NY/T 744 Drinking water | GB 5749 Red pepper | GB/T 30382 Ginger | GB/T 30383 Seasonings Salt | GB 2721 MSG | GB/T 8967 Light soy sauce | GB 217 Oyster sauce | GB/T 21999 Dark soy sauce | GB 217 Sesame oil | GB/T 8233 Cornstarch | GB 31637 Wet starch | GB 31637 Vegetable oil | GB 2716 **Utensils Requirements** It is recommended to use gas stoves for cooking. Utensils should include woks, sandpots, and flat pans. The heating pot used for food storage should have a diameter of 10 inches. Cooking utensils used during 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 should comply with GB 31654. **Other Raw Materials and Utensils** They can refer to the requirements in 4.1 and 4.2 and select products that meet local laws and regulations and relevant standards. **Cooking Process** 5.2.1 Preparation Wash the whole chicken, cut it into pieces the size of abalone, wash it, and marinate it with 3g of chicken powder and 10g of cornstarch for 10 minutes. Cut garlic head, red pepper, and shallot into granules. Clean the abalone, remove its internal organs and mouth, and cut it into cross-hatched patterns. Remove the tail of the stone snail, wash it, and set aside. 5.2.2 Processing Add water to the wok, blanch the stone snail and abalone in cold water for 1 minute, then remove them. Add a small amount of oil to the flat pan, fry the marinated chicken pieces over high heat f

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