T/GDMZCX 055-2024 Hakka Cuisine Hakka Marinated Noodles Cooking Process Specification

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, serving methods, and characteristics of the Hakka pickled noodles, as well as the optimal consumption time. This document applies to the preparation of Hakka pickled noodles. Main Technical Content: 12. Normative Reference Documents The following documents are essential for the application of this document. For dated reference documents, only the version dated on the specified date applies to this document. For undated reference documents, the latest version (including all amendment sheets) applies to this document. - GB 5749: Sanitary Standards for Drinking Water - GB/T 8937: Edible Animal Fats – Pork Fat - GB/T 7900: White Pepper - GB 10133: National Food Safety Standard – Aquatic Seasonings - GB 31654: National Food Safety Standard – General Hygiene Requirements for Catering Services - NY/T 743: Green Food – Leafy Vegetables - NY/T 744: Green Food – Onion and Garlic Vegetables - QB/T 5472: Raw and Wet Noodle Products 13. Terms and Definitions The following terms and definitions apply to this document: - Pickled Noodles: A dish made from fresh alkali noodles blanched in boiling water, mixed with a sauce made from fish sauce and onion and garlic ingredients fried in lard. 14. Basic Requirements 14.1 Raw Material Requirements 14.1.1 Fresh alkali noodles shall comply with QB/T 5472. 14.1.2 Lard shall comply with GB/T 8937. 14.1.3 Fish sauce shall comply with GB 10133. 14.1.4 Pepper powder shall comply with GB/T 7900. 14.1.5 Onions and garlic shall comply with NY/T 744. 14.1.6 Cilantro shall comply with NY/T 743. 14.1.7 Processing water shall comply with GB 5749. 14.2 Utensil Requirements 14.2.1 Cooking utensils and soup pots with related tools. 14.2.2 Utensils such as cutting boards and knives. 14.3 Hygiene Requirements 14.3.1 Hygiene requirements shall comply with GB 31654.

Development Information

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