GB 1352-1986
Replaced
T/QGCML 438-2022
Abolished
Group standards
T/QGCML 438-2022 Dining with handmade fresh rice noodles
T/QGCML 438-2022 Dining with handmade fresh rice noodles
Price:
$ 20.00
Basic Information
Standard Code:
T/QGCML 438-2022
Standard Type:
Group standards
Standard Status:
Abolished
is_force_gb:
no
CCS Name:
-
ICS Name:
Cereals, legumes, and their products
Publish Date:
2022-10-31
Implement Date:
2022-11-15
Scope
Main technical content: This standard specifies the terms and definitions, requirements, hygiene requirements for the production and processing process, inspection rules, marking, labeling, packaging, transportation, storage, and shelf life of handmade fresh rice noodles for catering use. This standard applies to non-instant handmade fresh rice noodles for catering use, which are made from water and rice as raw and auxiliary materials, through processes such as manual washing, soaking, stone milling slurry (with the slurry usage cycle controlled within 6 hours), manual slurry adjustment (with the optimal slurry concentration controlled at 15-18°Bé), machine slurry spreading (or manual slurry spreading), steaming, and mechanical cutting of noodles (or manual cutting of noodles).