T/MZFSCX 124-2023 Fengshun cuisine, steamed sweet potato with goose group standard

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** **Requirements** **Main Ingredients** Fresh goose wings and goose feet GB 2707 Taro NY/T 1049 Auxiliary Ingredients Cilantro NY/T 1987 Star anise GB/T 7652 Cassia bark GB/T 30381 Angelica T/CACM 1021.19 Licorice GB/T 19618 Cardamom GB/T 32727 Citrus peel DB44/T 604 Cardamom GB/T 15691 Dried ginger GB/T 15691 Cloves GB/T 15691 Clove buds GB/T 15691 Shallot GB/T 31644 Bay leaves GB/T 15691 Rice wine GB 2758 Golden substitute GB 29938 Garlic NY/T 1987 Red chili pepper GB 30382 Seasonings Light soy sauce GB 2717 Salt GB 2721 MSG GB 2720 Oyster sauce GB 31644 Dark soy sauce GB 2717 Blended oil GB 2716 Chicken essence GB 31644 Sesame oil GB/T 8233 **Equipment Requirements** It is recommended to use gas stoves for cooking. Cooking utensils should preferably be woks. The serving containers should be 600ml shallow-bottomed clay pots. The cooking utensils used during the process should comply with the provisions of GB 4806.1 and GB 4806.9. The tableware used for serving food should comply with the provisions of GB 14934. **Hygiene Requirements** The hygiene requirements should comply with GB 31654. Other raw materials and utensils can refer to the requirements in 4.1 and 4.2, and select products that comply with local laws, regulations, and relevant standards. **Cooking Process** **Raw Material Preparation** The recommended amounts of main ingredients, auxiliary ingredients, and seasonings for the dish "Fengshun Cuisine: Taro-Stewed Goose" are shown in Table 2. **Table 2: Raw Material Table** **Type** **Amount/g** **Main Ingredients** Fresh goose wings and goose

Development Information

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