T/RYFW 3-2024 Active Group standards

T/RYFW 3-2024 Rich and flavorful Guangfeng lamb noodles

Publish Date: 2023-12-20 Implement Date: 2024-01-20 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/RYFW 3-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Cereals, legumes, and their products

Publish Date: 2023-12-20

Implement Date: 2024-01-20

Scope

Scope: This document specifies the requirements for Guangfeng mutton noodles, including food additives, hygiene requirements for the production and processing process, inspection rules, labeling, packaging, transportation, and storage. This document applies to wet rice noodles (strips) prepared by using rice (accounting for more than 50%) as the main raw material, adding fresh mutton and optionally adding corn starch, wheat starch, and water as supplementary ingredients. The process includes washing, soaking, pulping (grinding), steaming, molding, cooling, cutting, rinsing or not rinsing, drying (under direct sunlight or using drying equipment) or not drying, and packaging. Main technical content: Guangfeng mutton noodles are prepared by using rice (accounting for more than 50%) as the main raw material, adding fresh mutton and optionally adding corn starch, wheat starch, and water as supplementary ingredients. The process includes washing, soaking, pulping (grinding), steaming, molding, cooling, cutting, rinsing or not rinsing, drying (under direct sunlight or using drying equipment) or not drying, and packaging. 4. Basic requirements 4.1 Requirements for raw and auxiliary materials 4.1.1 Rice shall comply with the requirements of GB/T 1354. 4.2 Mutton 4.2.1 Mutton shall comply with the requirements of NY/T 630. 4.2.2 The mutton breed shall be local Bore sheep from Guangfeng with an age of more than 12 months. 4.2.3 It is recommended to use the meat from the legs of the sheep, and the neck, head, and internal organs of the sheep should not be used. 4.2.4 Edible corn starch shall comply with the provisions of GB/T 8885 for edible corn starch. 4.2.5 Wheat starch shall comply with the provisions of GB/T 8883 for edible wheat starch. 4.3 Content requirements The proportion of mutton in the noodles shall be greater than 15% (by weight). 4.4 Sensory requirements They shall comply with the requirements of Table 1. Table 1 Sensory requirements Item Requirement Inspectio