T/DTCY 001-005-2020 Datong knife-cut noodles, steamed buns, roast pork strips, deep-fried pork, and public spoons and chopsticks for Datong catering industry

Scope

Main technical content: 1. Shredded pork strips: Cut pork belly with skin into large pieces 20 cm long and 15 cm wide, then slice them into pieces 12 cm long, 6 cm wide, and 0.3 cm thick. 2. Datong knife-cut noodles: When kneading the dough, add water in three stages: First, add half of the total water (1000 g) to 500 g of flour; when the flour and water mix into a spiky or snowflake-like texture, add a quarter of the total water (50 g); and finally, when the dough forms large chunks, add another quarter (50 g). Stir the dough from the outside in and from top to bottom, ensuring even force and keeping your hands dry to promote water and flour integration. Cover the kneaded dough with a damp cloth or place it in a sealed container, and let it rest for 20 minutes in an environment of 15°C–25°C. 3. Kneading the dough: Keep your body 10 cm away from the workbench, with your feet shoulder-width apart in a T-stance. Use both hands—the right hand applying pressure and the left assisting—to knead in a consistent direction to avoid damaging the gluten network. Continue kneading until the dough is free of dry lumps, soft, smooth, and cylindrical in shape. At the end of kneading, ensure the dough, your hands, and the kneading bowl are all clean. 4. Three types of knife-cut noodles: Flat knives, curved knives, and hooked knives. The tools differ, and each has unique requirements for knife skills, shaping, specifications, and sensory quality. See Table 3 for the knife-cut noodle production standards, shaping methods, specifications, and sensory requirements.

Development Information

Related Standards