T/TQLYCYFD 3-2021 Active Group standards

T/TQLYCYFD 3-2021 Hand-stretched noodles

Publish Date: 2020-12-20 Implement Date: 2021-02-20 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/TQLYCYFD 3-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Pesticides

ICS Name: Food processing

Publish Date: 2020-12-20

Implement Date: 2021-02-20

Scope

Scope: This document specifies the raw materials and requirements, production process, quality standards, and nutritional indicators for hand-rolled noodles. This document applies to hand-rolled noodles prepared through innovative methods based on traditional Mongolian craftsmanship. **Main Technical Content**: 4. Raw materials and requirements 4.1 Raw materials 4.1.1 Main ingredients: 500 g of corn. 4.1.2 Ingredients: 200 g of sauerkraut, 75 g of lean pork. 4.1.3 Seasonings: 3 g of Sichuan pepper powder, 2 g of edible salt, 5 g of minced garlic, and 15 g of soy sauce. 4.2 Requirements 4.2.1 Corn: Select grains that are plump, shiny, and meet the requirements of GB 1353. 4.2.2 Sauerkraut: Use homemade high-quality sauerkraut that meets the requirements of GB 2714. 4.2.3 Lean pork: Meet the requirements of GB/T 9959.2. 4.2.4 Edible salt: Meet the requirements of GB 5461. 4.2.5 Minced garlic: Meet the requirements of GH/T 1194. 4.2.6 Soy sauce: Meet the requirements of GB 18186. 4.2.7 Other raw materials must comply with relevant food safety standards and regulations. 5 Production Process 5.1 Making hand-rolled noodles 5.1.1 Process corn into large chunks, removing the husk and cob. 5.1.2 Soak the corn chunks in a pot of water, changing the water every 4-5 days for about a month. 5.1.3 Grind the soaked chunks into a paste and filter out coarse particles using a fine cloth to create a rice slurry. 5.1.4 Place the rice slurry in a fine gauze bag and press out the water with a heavy object to form a moist flour. 5.1.5 Knead the moist flour into a dough about 150 g in size and place it in a boiling water pot, parboiling the surface of the dough. 5.1.6 As the color changes from light yellow to golden yellow, remove the dough from the pot and knead it evenly. 5.1.7 Use a stainless steel or plastic funnel-shaped device with a diameter of about 3.5 cm at the inlet and 0.5 cm at the outlet, approximately 2 cm in length, to hand