T/MZFSCX 134-2023 "Fengshun Noodles Bundang Bao Group Standard"

Scope

Main Technical Content: 5. Basic Requirements 5.1 Raw Material Requirements The main ingredients, auxiliary materials, and seasonings shall comply with GB 2762 and GB 2763 and meet the requirements in Table 1. Table 1: Raw Material Requirements Type Name Requirements Main Ingredients Brown rice GB/T 18810-2002 Auxiliary Materials Pork belly GB 2707-2016 Old tofu GB 2712-2014 Drinking water GB 5749 Green onions NY/T 1987 Seasonings Lard GB 10146 Salt GB 2721-2015 MSG GB 2720 Edible oil GB 2716-2018 Note 1: The recommended quantities are suggested values based on cooking experience, and the amount of ingredients can be adjusted according to taste. Note 2: For the ingredients of the dish, please refer to Appendix A. 5.2 Utensil Requirements 5.2.1 The stove should preferably be a gas stove. 5.2.2 The utensil should preferably be an octagonal steaming tray with dimensions of 45X45cm. 5.2.3 The serving container should preferably be a 10-inch flat plate. 5.2.4 The utensils used in the cooking process shall comply with GB 4806.1 and GB 4806.9. 5.2.5 The tableware used to serve food shall comply with GB 14934. 5.3 Hygiene Requirements The hygiene requirements shall comply with GB 31654. 5.4 Other Requirements 5.4.1 The raw materials and utensils can refer to the requirements in 4.1 and 4.2, and products that comply with local laws and regulations and relevant standards should be selected according to local conditions. 5.4.2 The hygiene requirements shall comply with local laws and regulations and relevant standards. 6. Cooking Process 6.1 Raw Material Cooking The recommended usage quantities of the main ingredients, auxiliary materials, and seasonings for the Kun Ban dish in Fengshun County are shown in Table 2. Table 2: Raw Material Table Type Name Usage/g Main Ingredients Brown rice 1000 Auxiliary Materials Pork belly 500 Old tofu 500 Drinking water 1000 G

Development Information

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