T/YMCA 003-2018 Active Group standards

T/YMCA 003-2018 Noodles and Dessert Making Skills of Huaiyang region

Publish Date: 2018-12-05 Implement Date: 2018-12-05 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/YMCA 003-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food processing and products

ICS Name: Food processing

Publish Date: 2018-12-05

Implement Date: 2018-12-05

Scope

Scope: This standard specifies the terminology, quality and content of noodles, dough preparation, and production methods. This standard applies to the production of noodles commonly served in restaurants in Yangzhou, which are made by mixing flour from grains or legumes (usually wheat flour) with water to form dough, then pressing or rolling it into sheets, cutting it into strips, or using techniques such as stretching, kneading, pulling, or pinching to create strips (narrow or wide, flat or round) or small pieces. Finally, they are cooked, stir-fried, simmered, or deep-fried. Examples include Yangchun noodles, Jiaomian noodles, Jiaotou noodles, fish soup noodles, chicken soup noodles, fried noodles, simmered noodles, Xiaji boiled noodles, and Yifu noodles.