T/JCCZ 122-2020 Active Group standards

T/JCCZ 122-2020 Qinshuian River Valley Noodles Production Specification

Publish Date: 2020-12-30 Implement Date: 2020-12-31 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/JCCZ 122-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2020-12-30

Implement Date: 2020-12-31

Scope

Main Technical Content: 6.1 Making Hand-pulled Noodles 6.1.1 Mixing Dough 6.1.1.1 The proportion of wheat flour and water is 35% of the total weight of wheat flour and room-temperature drinking water. 6.1.1.2 Pour 500g of wheat flour and 175g of water into a container and mix well. 6.1.1.3 Knead the flour into a cotton-like texture by hand, then repeatedly knead it into a uniform dough. 6.1.1.4 Cover the kneaded dough with plastic wrap and let it rest on a worktop for 10 minutes before use. 6.1.2 Pressing 6.1.2.1 Knead the rested dough into small balls. 6.1.2.2 Place the noodle press on a boiling pot, and feed the dough into the feeding slot, pressing it into the boiling pot. 6.1.3 Cooking Noodles 6.1.3.1 Boil the noodles in 500g of water (3kg total) for 2-3 minutes. 6.1.3.2 Remove the cooked noodles, rinse them in cold water three times, and drain them. Shape them into 200g portions and set aside. 6.2 Making Lama Meat 6.2.1 Pour 250g of warm water (40-50°C) into a container and add 350g of flour and 65g of corn starch. Soak for 30 minutes. 6.2.2 Wash 125g of pork belly and drain it. Chop it into minced meat and add it to the soaked flour mixture. 6.2.3 Heat 5g of Sichuan pepper and 5g of star anise in a wok over low heat, crush them, and add them to the soaked flour mixture. 6.2.4 Add 10g of salt to the flour mixture and stir clockwise to form a dough. 6.2.5 Heat 500g of cooking oil in a wok until 300°C. Use a chopstick to tear the dough into 10cm-thick slices and fry them until golden brown. Remove and cool, then cut into 0.5cm-thick slices for use. 6.3 Making Broth 6.3.1 Wash 500g of pork knuckle bones and 375g of pork belly with skin and boil them in water for 5 minutes, then filter and remove them. 6.3.2 Boil the water, add the pork knuckle bones and pork belly, skim off the foam, and simmer for 40 minutes. 6.3.3 Remove the pork belly, add Sichuan pepper and star anise to the broth, and simmer for 30 minutes. Turn off