T/SXPX 042-2024 Traditional landmark dish Hóu Mǎ jīng miàn shuǐ fàn

Scope

Scope: This document specifies the terms and definitions, equipment and tools, raw materials and requirements, sensory characteristics, and production processes for the traditional landmark noodle dish, Houma Juice Noodles. This document applies to the traditional landmark noodle dish, Houma Juice Noodles, made from wheat flour as the main raw material. Main technical content: 6. Production process 6.1 Noodle preparation 6.1.1 Select medium-high gluten flour with a protein content of more than 8%. 6.1.2 Add 5g of salt and (240ml of water in summer and 250ml of water in winter) to 600g of flour, and add 1 egg. Add water in three stages during kneading: first, add 1/2 of the total amount of water, i.e., 125ml; when the flour and water mix into a spiky or snowflake-like texture, add 1/4 of the total amount of water, i.e., 62.5ml; and when it mixes into large chunks, add the remaining 1/4 of the water. 6.1.3 Stir from the outside to the inside and from the top to the bottom, using even force and keeping your hands dry. Add water to promote close bonding between water and flour. 6.1.4 Cover the kneaded dough with a damp cloth or place it in a sealed container. Let it rest for 20 minutes at a temperature of 15°C to 25°C. After the dough has rested, do not knead it again. Roll it into a 3mm-thick noodle sheet, sprinkle it with a layer of flour, and stack the noodle sheets one by one. Cut them into 3mm-wide and 25cm-long noodles. For noodle preparation, knife skills, shaping, specifications, and sensory requirements, see Table 3. 6.2 Juice Noodle Broth Pick and clean the greens, chop them, and add the shredded greens and shredded mustard greens to a jar for later use. Pour 500g of flour into a bowl and add 300ml of water to mix into a paste. Heat 2,000ml of water in a pot and boil it. Pour the prepared paste into the water and boil it for 5 minutes until it is cooked. Cool it to 50% of its original temperature and pour it into a jar, which is then sealed and placed in an

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