GB 1352-1986
Replaced
T/SJZFIA 0007-2023
Active
Group standards
T/SJZFIA 0007-2023 Flower Color Palace Noodles
T/SJZFIA 0007-2023 Flower Color Palace Noodles
Price:
$ 20.00
Basic Information
Standard Code:
T/SJZFIA 0007-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Cereals, legumes, and their products
Publish Date:
2023-10-10
Implement Date:
2023-11-10
Scope
Scope: 1 Scope This document specifies the technical requirements, inspection rules, marking, packaging, transportation, and storage of colored gongmian noodles. This document applies to colored gongmian noodles defined in 3.1; Main technical content: Colored gongmian noodles are made primarily from wheat flour, with or without the addition of edible vegetable oil, edible starch, and edible salt. Optional additives include poultry eggs, vegetables, fruits, other grains, and their products, as well as one or more food nutrient fortifiers. They are processed using the traditional "7 kneading and 9 crafting" production method, resulting in handmade noodles characterized by thin, silky strands, resistance to overcooking, clear soup, and a partially micro-porous cross-section. The "7 kneading and 9 crafting" traditional production method is a geographical indication product of Gaocheng Gongmian noodles, which includes nine production processes: "7 kneading and mixing", "dough making", "noodle cutting", "large noodle forming", "medium noodle forming", "small noodle forming", "winding noodles onto a spindle", "noodle segmentation", "removing noodles from the spindle", and "drying".