T/FCHM 01-2023 Active Group standards

T/FCHM 01-2023 Fangcheng Huimian Noodles

T/FCHM 01-2023

Publish Date: 2023-09-10 Implement Date: 2023-10-20 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/FCHM 01-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-09-10

Implement Date: 2023-10-20

Scope

Scope: This standard specifies the terms and definitions, technical requirements, test methods, and inspection rules for Fangcheng Huimian noodles. This standard applies to dough made primarily from high-gluten wheat flour, which is stretched by hand, cooked in a lamb broth pot, and served with small white cabbage or spinach. Lamb sauce is added to the bowl beforehand, and the noodles are served with or without chopped cilantro and garlic chives according to the customer's preferences. When eating, guests can add lard chili sauce to their liking. It is a local specialty noodle dish. Main technical content: requirements for raw materials, sensory requirements, physical and chemical indicators, limits on pollutants, microbial limits, seasoning requirements, and net content requirements.