T/MZFSCX 107-2023 Fengshun Cuisine: Steamed Bamboo Shoots with Sour Plum Sauce and Fish Ball Group Standard

Scope

Main Technical Content: 4 Basic Requirements Raw materials must comply with GB 2762 and GB 2763 and meet the requirements of Table 1. Table 1: Raw Material Requirements Type | Requirements --- | --- Main Ingredients | Spring bamboo shoots Side Ingredients | Ginger mince (GB/T 30383) Celery (NY/T 1987) Seasonings | Scallion whites (NY/T 744) Plum sauce (GB 2714) MSG (GB 2720) Cornstarch (GB 31637) Cooking Wine (SB/T 10416) Peanut oil (GB/T 1534) Sesame oil (GB 2716) Utensils Requirements: Preferably use gas stoves for cooking. Use sandpots for cooking. Use 14-inch diameter flat-bottomed plates for serving. Cooking utensils must comply with GB 4806.1 and GB 4806.9. Dinnerware for serving food must comply with GB 14934. Other raw materials and utensils may refer to the requirements in Sections 4.1 and 4.2, selecting products that meet local laws, regulations, and relevant standards. Hygiene requirements must comply with local laws and standards. 5 Cooking Process Cooking Ingredients Recommended quantities of main ingredients, side ingredients, and seasonings for cooking Foshun cuisine—Steamed Spring Bamboo Shoots with Plum Sauce are shown in Table 2. Table 2: Raw Materials Type | Quantity/ml (g) --- | --- Main Ingredients | Spring bamboo shoots Fish (1 piece) | Approximately 500g Side Ingredients | Ginger slices | 5g Celery | 15g Scallion whites | 12g Seasonings | Plum sauce | 35g Salt | 2g Pepper powder | 1g MSG | 1g Cornstarch | 5g Cooking Wine | 3ml Peanut oil | 10g Sesame oil | 3g Recommended quantities are suggested based on cooking experience and can be adjusted according to taste. Product illustrations can be found in Appendix A. 5.2.1 Preparation - Clean and gut the spring bamboo shoots and fish. Cut the fish into diagonal slices every 3cm and set aside. - Chop the scallion whites, cut the celery into pearls, and mince the ginger. 5.2.2 Processing - After rem

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