T/LFMCXH 002-2020 Active Group standards

T/LFMCXH 002-2020 Meat ball noodle production specifications

Publish Date: 2020-12-28 Implement Date: 2020-12-28 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 002-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2020-12-28

Implement Date: 2020-12-28

Scope

Scope: This document specifies the terms and definitions, equipment and tools, raw materials, sensory evaluation, and production processes for the production of beef meatball noodles. This document is applicable to the preparation of noodles made from wheat flour, eggs, and additives (water, edible salt) with the addition of food additive Gardenia Yellow. The process includes water mixing, kneading, dough shaping, pasta pressing, boiling, rinsing, and stirring with vegetable oil, followed by draining to obtain cooked noodles. Main technical contents: (1) (1) Water mixing: 500g of baking soda mixed with 100g of water and 0.05g of Gardenia Yellow, then stir and mix. (2) (2) Kneading: 25kg of flour mixed with 5kg of water. Stir and knead until the dough is uniform. (3) (3) Pasta pressing: Press the noodles to make them smooth and elastic, then shape the noodles. (4) (4) Boiling the noodles: Boil the noodles in a pot for 3-5 minutes, then remove them. (5) (5) Rinsing the noodles: Gently toss the noodles 3-5 times in water, then remove them after rinsing 3-5 times. (6) (6) Stirring with vegetable oil: Place the rinsed noodles on a worktable and spread the oil evenly on them. (7) (7) Draining the noodles: Place the oil-stirred noodles on an empty worktable and let them dry for 10 minutes.