T/LFMCXH 01-2020 Active Group standards

T/LFMCXH 01-2020 Production Standards for Jianghua Noodles in Sanjin, Shanxi Province

T/LFMCXH 01-2020

Publish Date: 2020-09-01 Implement Date: 2020-12-01 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/LFMCXH 01-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2020-09-01

Implement Date: 2020-12-01

Scope

Main Technical Content: 6.2 Production Process 6.2.1 Handmade Production of Qianjin Laotian Jiahe Noodles The requirements for handmade production of Qianjin Laotian Jiahe noodles include kneading, soaking, and rolling the dough. See Table 3 for the specific requirements. Table 3: Requirements for Handmade Production of Qianjin Laotian Jiahe Noodles Soaking and Kneading Dough (1) Add water three times during kneading. For 500g of flour, add 2g of salt. Add water (warm in winter, cool in summer, and moderate in spring) in the following order: - Add half of the total amount (250g) and knead for about 20 times clockwise until the dough forms 4-6cm long strands. - Add a quarter of the total amount and knead for about 25 times clockwise until the dough forms large chunks. - Add another quarter and knead for about 50 times clockwise until a smooth dough is formed. - Cover the kneaded dough with a damp cloth or store it in a sealed container at 10-25°C for 30 minutes. - Knead the dough while keeping a safe distance from the worktable and maintaining the correct posture (feet shoulder-width apart or in a T-position). - Use both hands, with the right hand exerting most effort, assisted by the left hand. Knead in one direction until the dough reaches 28cm in length and 5cm in diameter. Fold the ends into the center and knead for another 20 times. Repeat this process five times, always kneading in the same direction to avoid damaging the gluten network. - Continue kneading until the dough is free of dry lumps, smooth, and forms a 28cm-long, 5cm-diameter cylinder. - Cut the dough into 14-cm-long, 5-cm-diameter pieces and knead them for about 5 times to form 14-cm-long, 5-cm-diameter pieces. Pressing and Shaping Qianjin Laotian Jiahe Noodles Manual and Electric Pressing Requirements (1) Hold the electric Jiahe noodle press with the left elbow bent naturally and the right hand firmly grasping the top of the pressing rod.