T/HHMF 002-2022 Active Group standards

T/HHMF 002-2022 Waihua rice noodle production process technical specifications

Publish Date: 2022-11-15 Implement Date: 2022-12-01 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/HHMF 002-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-11-15

Implement Date: 2022-12-01

Scope

Main technical content: 6.1 Semi-dry rice flour 6.1.1 Process flow: Soaking rice Washing rice Crushing Mixing ingredients Flour production Aging Measurement and packaging Storage. 6.1.2 Process requirements: 6.1.2.1 Soaking rice: Pump the rice into the soaking tank and add water until the water level is higher than the rice. Use room-temperature water. In winter, soak for 4–8 hours; in summer, soak for 1–5 hours. 6.1.2.2 Washing rice: During soaking, change the water and wash the rice 2–3 times to clean it and remove impurities. 6.1.2.3 Crushing: Crush the rice using a crusher with a sieve mesh size of 0.5mm. Constantly check the fineness of the flour, which should be a uniform powder without any granules. 6.1.2.4 Mixing ingredients: Add wheat starch and corn starch according to the recipe proportion, mix with water, and ensure the mixture is loose and not clumpy. 6.1.2.5 Flour production: Install the required sieve plates, adjust the degree of rice flour cooking to make the flour slightly yellow with a smooth surface. When hanging the rod, frequently adjust the distribution of the rice flour to ensure evenness and avoid it piling up in the middle of the rod. After production, quickly transfer the rice flour to the aging room. 6.1.2.6 Aging: Maintain the temperature of the aging room at 26–36°C, and age for 8–12 hours until the rice flour is firm and elastic. In summer, age at room temperature; in winter, add steam to ensure appropriate temperature and humidity. Once the aging is complete, the product becomes semi-dry rice flour. 6.1.2.7 Measurement and packaging: Pack the semi-dry flour according to customer requirements after weighing it.