T/YMCA 005-2018 General standard for wheat noodles and pastries in Hua Yang region

Scope

Scope: This standard specifies the terminology, definitions, classification, composition, characteristics, requirements, and tasting of Huaiyang noodles and pastries. This standard applies to Huaiyang noodles and pastries; Main technical content: Huaiyang noodles and pastries. Originating from the middle and lower reaches of the Yangtze River and the Huaihe River Basin, they feature distinctive characteristics in preparation methods and flavors of the catering regions mainly in Jiangsu, Zhejiang, Shanghai, and Anhui, and are a general term for noodle and pastry foods that conform to local culinary traditions, customs, and dietary habits. Jiangsu is the core region of Huaiyang noodles and pastries, and Yangzhou is one of the main birthplaces of Huaiyang noodles and pastries. Requirements are divided into raw materials, tools, and production requirements. Selection of materials: Common tools and equipment used in the production of stuffed noodles and pastries. Basic techniques for making stuffed noodles and pastries: kneading dough, rolling dough, dividing dough, making skin, shaping, and maturing. Shaping: One is manual shaping techniques, and the other is shaping with various tools and machinery. Common shaping methods include kneading, wrapping, pinching, rolling, folding, stretching, cutting, slicing, folding, spreading, rolling, pressing, flower-shaping, molding, rolling and dipping, inlaying, extruding, and molding. Maturing mainly includes single heating methods such as steaming, boiling, frying, and roasting (baking), as well as combined heating methods such as steaming after boiling, frying, roasting, stir-frying, or frying and stewing. Tasting requirements

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