T/CDZX 002-2021 Active Group standards

T/CDZX 002-2021 Jinshi Beef Noodle Soup (Wet Noodles)

Publish Date: 2021-10-01 Implement Date: 2021-10-15 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/CDZX 002-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2021-10-01

Implement Date: 2021-10-15

Scope

Scope: This standard specifies the terms and definitions, product classification, requirements, food additives, hygiene requirements for the production and processing process, testing methods, inspection rules, labeling, marking, packaging, transportation, storage, and shelf life of Zhong City beef rice noodles. This standard applies to fresh and wet rice noodle products made from rice noodles as the main raw material, beef and other toppings, and various seasonings, which feature the local flavor of Zhong City, Hunan Province; Main technical content: 1. It fully reflects the regional characteristics of Zhong City beef rice noodles. Zhong City beef rice noodles are made from early-maturing rice from the Liyang Plain, mainly grown in Zhong City's Xinzhou Town, Maorihu Town, Baiyi Town, and Xiashan Town (longitude 111°11′–113°43′, latitude 28°13′–29°55′). The water source for the rice fields is Lake Maori, the second largest freshwater lake in Hunan Province, which has clear and sweet water with rich minerals and a moderate pH value of around 7.5, ensuring high-quality rice. The unique quality of Zhong City beef rice noodles is primarily determined by high-quality early-maturing rice, specific water quality, and local traditional craftsmanship. 2. It fully reflects the specific quality of Zhong City beef rice noodles. The rice noodles are made using traditional craftsmanship and modern mechanized equipment, with a white and transparent color and a chewy, soft, and sticky texture. The beef used in Zhong City beef rice noodles comes from water buffaloes on the shores of Lake Dongting, which are known for their strong muscles, compact meat, and coarse fibers. After boiling the beef, it is processed using methods such as "halal," "Hunan cuisine," and "medicinal diet," resulting in chewy, elastic noodles that do not break easily, have no obvious broken noodles, and a smooth texture. The beef has a good texture, is easy to chew, and has a delicious flavor, making it sui