T/SXPX 046-2024 Traditional landmark food: Shangdang Chao Long Noodles

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, equipment and tools, production process, and quality requirements for the traditional landmark noodle dish, Shangdi Fried Noodles. This document is applicable to traditional landmark noodles made from wheat flour, namely Shangdi Fried Noodles. Main technical content: 6. Production process 6.1 Mixing dough: Add 180ml of 40℃ warm water and one egg to 500g of flour. Stir clockwise until it forms a fluffy mass. When it becomes a large lump, knead it into a dough. During kneading, apply force evenly from the outside in and from the bottom up to promote the close combination of water and flour. Knead the dough until it is smooth. 6.2 Proofing: Cover the kneaded dough with a damp cloth or place it in a sealed container at a temperature of 15℃-25℃ for 15 minutes. 6.3 Rolling out: Place the proofed dough on a worktop sprinkled with dry flour and knead it into a dough. Roll it repeatedly with a rolling pin into a 50cm-diameter, 0.1cm-thick sheet. Sprinkle it with dry flour, fold it into a 10cm-wide layer, and cut the layer into 0.1cm-wide, 30-cm-long strips with a knife. 6.4 Steaming: Pour 15mL of cooking oil into the strips, mix well, and steam for 10 minutes. Remove and cool for later use. 6.5 Stir-frying 6.5.1 Pork Fried Noodles 6.5.1.1 Cut scallions into 1cm-wide scallion flakes, ginger into ginger mince, and wash and cut 75g of pork belly into 2cm-wide, 0.2cm-thick slices, ready for use. 6.5.1.2 Wash 300g of string beans with water and cut them into 1cm-wide dices, ready for use. 6.5.1.3 Heat a wok over high heat and add 10mL of cooking oil. Stir-fry the pork slices for 0.5 minutes, then add the string bean dices, 5g of scallion flakes, and 5g of ginger mince and stir-fry for 0.5 minutes. Add 5g of cooking salt, 5mL of light soy sauce, and 5g of pepper powder to season. Add 25mL of boiling water and simmer over medium heat for 2 minutes. Add the fried noodles and stir-fry over hig

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