T/SXPX 049-2024 Traditional landmark food: Yuncheng sour soup and noodles

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, plating, and quality requirements for Yuncheng Sour Soup Noodles, a traditional landmark noodle dish. This document is applicable to traditional landmark noodles, Yuncheng Sour Soup Noodles, prepared with white flour as the main ingredient. Main technical content: 6. Production Processes 6.1 Noodle Production 6.1.1 Mix the dough: Add 500g of flour, 200ml of drinking water, and 2g of salt, and knead into a dough. 6.1.2 After resting the dough, continue to knead into a strip, then cut it into pieces and flatten them. Use a rolling pin to press a line in the middle. 6.1.3 Start pulling the noodles: Take out a piece of dough, grasp it from both sides, and stretch it into a long strip. Pull it along the pressed line, continue to stretch it, and then put it into the noodle cooking pot. 6.2 Soup Production 6.2.1 Fry scallions until they turn golden-red. 6.2.2 Add the following ingredients to the soup bowl: 5g of cilantro, 5g of dried shrimp, 2g of seaweed, 10g of fried scallions, 3g of sesame oil, 8ml of soy sauce, 2ml of rice vinegar, 4g of salt, and 5g of MSG. Stir the noodle soup in the bowl. 6.2.3 Plate the noodles and remove them into the soup bowl. It is recommended to use ceramic bowls, as shown in Figure 3; the finished Yuncheng Sour Soup Noodles are shown in Figure 4.

Development Information

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