T/LFMCXH 006-2022 Active Group standards

T/LFMCXH 006-2022 Production Specifications for Hand-Stretched Sauce Noodles

T/LFMCXH 006-2022

Publish Date: 2022-05-19 Implement Date: 2022-06-01 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/LFMCXH 006-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-05-19

Implement Date: 2022-06-01

Scope

Scope: This document specifies the definition, production process, raw material requirements, and technical requirements for hand-pulled sauce noodles. This document applies to sauce noodles made primarily from wheat flour. Other sauce noodles with similar production techniques can refer to this document for implementation. Main technical content: 5. Raw material requirements 5.1 Flour shall comply with the relevant provisions of GB/T 1355. 5.2 Water used for production shall comply with the relevant provisions of GB 5749. 5.3 Tofu shall comply with the relevant provisions of GB/T 22106. 5.4 Whole chicken shall comply with the relevant provisions of GB 2707. 5.5 Ginger shall comply with the relevant provisions of GB/T 30383. 5.6 Sichuan pepper shall comply with the relevant provisions of GB/T 30391. 5.7 Kelp shall comply with the relevant provisions of GB/T 20554. 5.8 Star anise shall comply with the relevant provisions of GB/T 7652. 5.9 Daylily shall comply with the relevant provisions of NY/T 1045. 5.10 Garlic shall comply with the relevant provisions of GH/T 1194. 5.11 Cilantro and chives shall comply with the relevant provisions of NY/T 743. 5.12 Green onions shall comply with the relevant provisions of NY/T 1835. 5.13 Pork shall comply with the relevant provisions of GB/T