T/TAFDPR 009-2017 Tai'an cuisine and Snow-Covered Noodles in Mount Tai

Scope

Main technical content: 1. Scope This standard specifies the raw materials and requirements, cooking utensils, production process, plating, quality requirements, and optimal consumption time for Taishan Cold Noodles in Tai'an Cuisine. This standard applies to the production of Taishan Cold Noodles in Tai'an Cuisine. 2. Normative references The following documents are essential for the application of this document. For any referenced document with a date, only the version dated on that date applies to this document. For any referenced document without a date, the latest version (including all amendments) applies to this document. - GB 2721: National Food Safety Standard for Edible Salt - GB 5749: Sanitary Standards for Drinking Water - GB 14881: National Food Safety Standard for General Hygiene Requirements for Food Production - SB/T 10348: Technical Specifications for Garlic Production - SB/T 10303: Quality Standards for Aged Vinegar - SB/T 10260-1996: Sesame Paste 3. Terms and definitions The following terms and definitions apply to this document. 3.1 Taishan Cold Noodles A kind of summer-relieving noodles made from Taishan water, flour, and seasonings through multiple production processes. This standard applies to the production of Taishan Cold Noodles in Tai'an Cuisine.

Development Information

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