T/5115YBAPS 005-2019 Active Group standards

T/5115YBAPS 005-2019 Handmade noodles with both hands

Publish Date: 2019-11-18 Implement Date: 2019-12-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/5115YBAPS 005-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Couplings, brakes, and transmissions

ICS Name: Food processing

Publish Date: 2019-11-18

Implement Date: 2019-12-01

Scope

Main technical content: 4 Processing Techniques 4.1 Process Flow 4.2 Dough Mixing 4.3 Cooking (1) 4.4 Cutting Strips 4.5 Cooking (2) 4.6 Springy Strips 4.7 Coiled Strips 4.8 Cooking (3) 4.9 Pulling Small Strips 4.10 Coiled Small Strips 4.11 Cooking (4) 4.12 Rod Winding 4.13 Cooking (5) 4.14 Sprinkling Flour 4.15 Stretching 4.16 Slicing 4.17 Shaking Flour 4.18 Cooking (6) 4.19 Pulling and Hanging 4.20 Drying 4.21 Resting 4.22 Cutting 4.23 Inspection 4.24 Packaging 4.25 Storage and Packaging 5 Quality Requirements 5.1 General Requirements 5.2 Sensory Requirements 5.3 Physical and Chemical Requirements 5.4 Food Safety Requirements 6 Inspection Rules and Methods 7 Marking, Transportation, Storage, and Shelf Life 7.1 Marking 7.2 Transportation 7.3 Storage 7.4 Shelf Life