T/QPX 002-2023 Qitai Oil-Fried Meat Noodles with Sauce。

Scope

Scope: This standard specifies the terms and definitions, raw materials, production process, technical requirements, and hygiene requirements for the preparation of Qitai Fried Pork Noodles. This standard applies to traditional Qitai Fried Pork Noodles cooked with beef tenderloin, mutton hind legs, pork hind legs, wheat flour, and other main ingredients. Main technical content: Sensory evaluation of Fried Pork: Color: Golden in color. Odor: The unique aroma of this dish. Flavor: Rich meat flavor with a salty and fresh taste. Texture: The meat texture is smooth and delicious with an appropriate amount of sauce and noodles. Inspection method: Take more than 150g of representative samples and place them in a clean white porcelain plate. Under normal lighting, check the color by visual inspection, the aroma by sniffing, and the flavor and texture by tasting. Noodle sensory evaluation: Morphology: It has the morphology of the species, with a complete appearance and uniform tissue structure. Color: It has the color of the species. Odor and taste: It has the noodle aroma of the species and no abnormal odor. Impurities: There are no foreign impurities visible to the naked eye on the surface and inside. Inspection method: Take more than 200g of representative samples and place them in a clean white porcelain plate. Under normal lighting, observe the morphology, color, and impurities by visual inspection, and check the odor and taste by sniffing and tasting.

Development Information

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