GB 1352-1986
Replaced
T/CZBXBZ 006-2022
Active
Group standards
T/CZBXBZ 006-2022 Chaozhou sausage skin noodles
T/CZBXBZ 006-2022 Chaozhou sausage skin noodles
Price:
$ 20.00
Basic Information
Standard Code:
T/CZBXBZ 006-2022
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Cereals, legumes, and their products
Publish Date:
2022-12-27
Implement Date:
2022-12-27
Scope
Scope: It stipulates the terminology and definitions of Chaoshan intestine noodles, the main types, the requirements for raw and auxiliary materials, the requirements for tableware, the process flow, the production procedures, the quality requirements, the hygiene requirements for production and processing, the inspection rules, and the best consumption time. It is applicable to the production, inspection, and sales of Chaoshan intestine noodles in the catering industry. Main technical content: I. Process flow: - Selecting rice, washing, soaking, grinding, adjusting the paste, spreading the paste, steaming the noodles, shaping, adding fillings, steaming again, taking out of the oven, and serving on a plate, sprinkling with seasoning sauce, and preparing seasoning sauce. - For adjusting the paste, mix the ground rice paste with water thoroughly to form a milky white paste. The ratio of rice paste to water is about 1:0.5 to 1:1.25. Or use special flour for intestine noodles and water, and mix them in a ratio of 1:1.5 to 1:2 to form a paste. II. Sensory index requirements (see Table 1): - Appearance: The surface of the noodle skin just taken out of the oven is shiny and semi-transparent. Through the noodle skin, the fillings inside can be vaguely seen. It is inspected by visual observation, sniffing, and tasting. - Color: The noodle skin is crystal white and translucent. - Texture: It is tough, smooth, and delicate, without sticking to the teeth. - Flavor: It has a rich rice aroma, a delicious taste, and the corresponding flavor of the fillings.