T/YCCZ 007-2024 Active Group standards

T/YCCZ 007-2024 Delicious He Dong noodles production specifications for Yun Cheng's knife-cut noodles

Publish Date: 2024-05-15 Implement Date: 2024-05-30 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/YCCZ 007-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2024-05-15

Implement Date: 2024-05-30

Scope

Scope: This document specifies the terms and definitions, raw material requirements, production processes, quality requirements, hygiene requirements, and optimal consumption times for Yuncheng knife-cut noodles. This document applies to ready-to-eat Yuncheng knife-cut noodles made from wheat flour as the main ingredient. Main technical content: 1. Specifications for delicious Yuncheng knife-cut noodles - Scope: This document specifies the terms and definitions, raw material requirements, production processes, quality requirements, hygiene requirements, and optimal consumption times for Yuncheng knife-cut noodles. This document applies to ready-to-eat Yuncheng knife-cut noodles made from wheat flour as the main ingredient. - Normative references: The content of the following documents is an integral part of this document through normative references. Among them, the referenced documents with a specified date apply only to the version corresponding to that date; the latest version (including all amendment lists) of the unspecified date referenced documents applies to this document. - GB/T 1355: Wheat flour - GB 2716: Food Safety National Standard - Vegetable Oil - GB 2707: Food Safety National Standard - Fresh (Frozen) Livestock and Poultry Products - GB/T 5461: Edible Salt - GB 5749: Sanitary Standards for Drinking Water for Human Consumption - GB/T 8967: Sodium Glutamate (MSG) - GB 18186: Brewed Soy Sauce - GB/T 30383: Ginger - GB/T 30391: Sichuan Pepper - GB/T 31644: Food Safety National Standard - Compound Seasoning - NY/T 655: Green Food - Solanaceae Vegetables - NY/T 744: Green Food - Allium Vegetables - NY/T 754: Green Food - Egg and Egg Products - NY/T 1052: Green Food - Soybean Products - SB/T 10416: Seasoning Wine - “Catering Service Food Safety Operating Standards” - Announcement No. 12 of 2018 of the State Administration for Market Regulation 3. Terms and definitions - 3.1 Knife-cut noodles: T