T/SXPX 040-2024 Traditional landmark food: Fushan Kwanze Knife Noodles

Scope

Scope: This document specifies the terms and definitions, equipment and tools, raw materials and requirements, cooking utensils, production process, plating, quality requirements, classification, equipment and tools, raw materials, sensory and production process of the traditional landmark noodles - Fushan Kuaoji Noodles. This document is applicable to the traditional landmark noodles - Fushan Kuaoji Noodles made from wheat flour. Those made from other flours can refer to this document for implementation. Main technical contents: 6. Noodle making 6.1 Kneading, soaking, and mixing dough 6.2 Rolling and folding dough 6.3 Pulling noodles 7. Sauce making 7.1 Classification of commonly used sauces 7.2 Sauce ingredients, processing, and sensory requirements 8. Cooking and plating 8.1 Cook the pulled noodles in boiling water for about 1 minute. 8.2 Plate the noodles by transferring them to a bowl and adding the seasoned sauce, maintaining a certain temperature. The finished Fushan Kuaoji Noodles are shown in Figure 1.

Development Information

Related Standards