GB 1352-1986
Replaced
T/QGCML 963-2023
Active
Group standards
T/QGCML 963-2023 Sichuan noodles
T/QGCML 963-2023 Sichuan noodles
Price:
$ 20.00
Basic Information
Standard Code:
T/QGCML 963-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Cereals, legumes, and their products
Publish Date:
2023-06-21
Implement Date:
2023-06-30
Scope
Main technical content: This standard specifies the technical requirements, inspection rules, marking, labeling, packaging, transportation, storage, and shelf life of Sichuan-style instant noodles. This standard applies to Sichuan-style instant noodles made from two or more raw materials, including potato starch, edible wheat starch, edible corn starch, edible cassava starch, edible sweet potato (yam) starch, mung bean starch, purple sweet potato starch, pea starch, konjac flour, fern root flour, brewed soy sauce, and drinking water. These noodles may or may not be supplemented with edible salt, and may or may not contain additives such as sodium dehydroacetate, ammonium aluminum sulfate, soluble soybean polysaccharide, and sodium bicarbonate. The production process includes ingredient mixing, dough making, shaping, cooking, freezing, cutting (or not cutting), and packaging. These noodles are not intended for immediate consumption in hotpot restaurants.