T/ZJPLH 01-2020 Active Group standards

T/ZJPLH 01-2020 Geographical Indication (GI) Protected Product Zhongjiang Handmade Noodles

Publish Date: 2020-07-13 Implement Date: 2020-08-13 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/ZJPLH 01-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Food processing

Publish Date: 2020-07-13

Implement Date: 2020-08-13

Scope

Main Technical Content: 4. Quality Requirements 4.1 Raw and Auxiliary Materials 4.1.1 Wheat flour shall comply with the provisions of GB/T 1355. 4.1.2 Edible vegetable oil shall comply with the provisions of GB 2716. 4.1.3 Production water shall comply with the provisions of GB 5749. 4.1.4 Edible salt shall use non-iodized salt. 4.2 Production Process The production process shall adopt traditional manual techniques, as described in Appendix A. 4.3 Specifications The specifications shall comply with the requirements of Table 1. Table 1: Specification Requirements Item Requirements Test Methods Superior Grade First Grade Second Grade Diameter (mm) ≤ 0.75 1.00 1.25 LS/T 3214 Length (mm) 140–200 4.4 Sensory Requirements The sensory requirements shall comply with the provisions of Table 2. Table 2: Sensory Requirements Item Requirements Test Methods Superior Grade First Grade Second Grade Color Normal, uniform and consistent GB/T 5492 Taste and aroma Normal, without rancid or moldy odors or other abnormal smells. After cooking, the noodles should not be sticky, have a pleasant texture, and be soft and refreshing. Take an appropriate amount of sample and place it on a clean white enamel plate. Under sufficient natural lighting, observe its appearance and color, and after cooking, visually assess its cooking quality, smell its aroma, and taste it according to the intended consumption method. Organizational form/characteristics Long and thin, with uniform thickness. The noodles may appear slightly rough due to flour dust on their surface, but should maintain good shape and have micro pores. Long and thin, with relatively uniform thickness. The noodles may appear slightly rough due to flour dust on their surface, but should maintain good shape and have micro pores. Cooking quality After cooking, the soup should be clear without obvious broken noodles. After cooking, the soup should b