GB 1352-1986
Replaced
T/CZBXBZ 006-2024
Active
Group standards
T/CZBXBZ 006-2024 Teochew roasted vermicelli roll
T/CZBXBZ 006-2024 Teochew roasted vermicelli roll
Price:
$ 20.00
Basic Information
Standard Code:
T/CZBXBZ 006-2024
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Cereals, legumes, and their products
Publish Date:
2024-01-01
Implement Date:
2024-01-01
Scope
Scope: This document specifies the terms and definitions, main types, raw material and auxiliary material requirements, tableware requirements, process flow, production procedures, quality requirements, production and processing hygiene requirements, inspection rules, and optimal consumption time for Chaoshan rice noodles. This document is applicable to the production, inspection, and sales of Chaoshan rice noodles in the catering sector. Main technical content: 1. Process flow: selecting rice, washing and soaking, milling and mixing, spreading the batter, steaming the noodles, shaping, adding fillings, steaming the noodles again, taking them out of the oven, and serving with a dipping sauce. 2. Preparation of the dipping sauce: 3. Sensory requirements: The sensory indicators shall comply with the requirements in Table 1. Table 1: Sensory Indicator Requirements Item Requirements Inspection Methods Appearance: The surface of the freshly steamed rice noodles should be shiny and semi-transparent, and the fillings inside can be vaguely seen through them. Under natural light, the appearance, color, texture, and taste of the products shall be inspected by food sensory methods such as vision, smell, taste, and touch. Color: The rice noodles should be crystal white and translucent. Texture: The rice noodles should be chewy, smooth, and delicate, without sticking to the teeth. Taste: The rice noodles should have a strong rice fragrance, a delicious taste, and the corresponding flavor of the fillings.