T/SXPX 041-2024 Traditional Landmark Noodles - Taiyuan Braised Noodles

Scope

Scope: This document specifies the terms and definitions, raw materials and requirements, cooking utensils, production processes, bowl preparation, and quality requirements for Taiyuan Braised Noodles, a traditional landmark noodle dish in Taiyuan, China. This document applies to the traditional landmark noodle dish Taiyuan Braised Noodles, which is made from white flour as the main ingredient. Main technical content: 6.1 Noodle preparation: 6.1.1 Water temperature: In summer, the water temperature is around 10°C; in spring and autumn, it is around 18°C; and in winter, it is around 25°C. Maintaining this specific water temperature ensures that the proteins in flour do not deform and form a more extensive gluten network. 6.1.2 Dough mixing: 500g flour, 3g salt, and 250ml–300ml drinking water. First, mix 70% of the water with the flour to form snowflake-like dough. Then, add 3g salt to the remaining 30% of the water to make salt water and knead the dough repeatedly, gradually forming a dough ball. 6.1.3 Kneading techniques: Use kneading, patting, and rubbing techniques to thoroughly mix the dough. After forming the dough, fold it in one direction. Let it rest for 5–10 minutes to allow the water and flour to blend better, prevent the presence of dry flour particles in the dough, and promote the absorption of water by gluten to enhance elasticity and smoothness. 6.1.4 Dough resting: Brush oil on the surface of the dough and cover with a damp cloth or plastic wrap to prevent the dough from drying out or forming a crust. Let it rest for more than 30 minutes to allow the water and flour to blend better and form a more extensive gluten network. 6.2 Hand-stretched noodle preparation: 6.2.1 Water temperature: In summer, the water temperature is around 10°C; in spring and autumn, it is around 18°C; and in winter, it is around 25°C. Maintaining this specific water temperature ensures that the proteins in flour do not deform and form a more extensive gluten network. 6.2.2 Dou

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