T/SXPX 038-2024 Traditional Landmark Noodles: Datong Pork Sauce Knife-Cut Noodles

Scope

Scope: This document specifies the terms and definitions, equipment and tools, raw materials and requirements, sensory evaluation, and production processes for the traditional landmark noodle dish, Datong Pork Sauce Knife-Cut Noodles, made from wheat flour. This document is applicable to traditional landmark noodle dishes, Datong Pork Sauce Knife-Cut Noodles, made from wheat flour. Other types of knife-cut noodles can be referenced for implementation. Main technical content: 6. Sensory evaluation and production processes 6.1 Sensory evaluation The knife-cut noodles should have a natural color and a chewy texture with consistent length and width. The noodle sauce should have a rich color and a salty, savory, and fragrant flavor. 6.2 Production processes 6.2.1 Mixing dough 6.2.1.1 Add 200ml of drinking water and 2g of edible salt to 500g of flour. Add water in three stages: First, add half of the total amount of water, i.e., 100ml. When the flour and water mix into a spiky or snowflake-like texture, add a quarter of the total amount of water, i.e., 50ml. Finally, add the remaining quarter, i.e., 50ml, when the mixture becomes a large lump. 6.2.1.2 Stir the mixture from the outside to the inside and from the top to the bottom, using even force and without getting your hands wet, to promote the close combination of water and flour. 6.2.1.3 Cover the mixed dough with a wet cloth or place it in a sealed container, and let it rest for 20 minutes at 15℃–25℃. Knead it again for 15–20 minutes after resting. 6.2.2 Kneading dough 6.2.2.1 When kneading, the body should be 10cm away from the worktable, and the feet should be shoulder-width apart. 6.2.2.2 Knead the dough with both hands, applying even force and moving in the same direction to avoid damaging the gluten network. 6.2.2.3 The dough should be kneaded repeatedly until there are no dry lumps, it is soft and smooth, and forms a cylindrical shape. At the end of kneading, the surface of the dough, the hands, and the

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