T/SXPX 048-2024 Traditional landmark food: Yangquan Float Mochi

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, equipment and tools, production process, and quality requirements for the traditional landmark noodles of Yangquan Tiao Mie Qiu, which are made from wheat flour and mung bean flour. This document is applicable to the traditional landmark noodles of Yangquan Tiao Mie Qiu, which are made from wheat flour and mung bean flour as raw materials. Main technical content: 6.1 Mix the dough. Add 100g of flour to 400g of mung bean flour. When mixing the dough, add water in three stages: first, add 100ml of drinking water; when the flour and water are mixed into a spiky or snowflake-like state, add another 100ml of drinking water; and when it is mixed into large chunks, add the last 100ml of drinking water. When stirring, stir from the outside to the inside and from the top to the bottom, with even force. Do not get your hands wet, and use the flour to push the water to promote the close combination of water and flour. 6.2 Proof the dough for 10 minutes. 6.3 Press the dough. Place the dough on the Tiao Mie Qiu bed and press it into the boiling water pot at a constant speed, as shown in Figures 2 and 3. 6.4 Cook the dough. Place the dough on the Tiao Mie Qiu bed and cook it in the boiling water pot until it is cooked through. 6.5 Prepare the soup. Add 5g of scallion shreds, 3g of chopped cilantro, 2g of salt, 2g of pepper powder, 1ml of sesame oil, 3ml of dark soy sauce, and 3ml of aged vinegar into a bowl. Add 200ml of boiled noodle soup and mix well. 6.6 Serve the noodles. Transfer the cooked Tiao Mie Qiu into a bowl. The finished product of Yangquan Tiao Mie Qiu is shown in Figure 4.

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