DB6104/T 23-2023 - Xianyang traditional snack Huitong noodles production process and technical regulations

Scope: This document specifies the terms and definitions of Huitong noodles, requirements for raw materials and auxiliary materials, requirements for food additives, hygienic requirements for the production process, production process and technology, seasoning process technology, tableware usage specifications, and requirements for sales and civilized dining. This document applies to Huitong noodles made from traditional hand-rolled wheat flour noodles, cooked and served with special seasonings.

DB6104/T 23-2023 Referenced Document

GB 14934 Food safety national standard disinfection table (drink) utensils
GB 2707 National Food Safety Standard Fresh (Frozen) Livestock and Poultry Products
GB 2716 National Food Safety Standard Vegetable Oil
GB 2717 National Food Safety Standard Soy Sauce
GB 2719 National Food Safety Standard Vinegar
GB 2720 National food safety standard monosodium glutamate
GB 2749 National Food Safety Standard Eggs and Egg Products
GB 5749 Standards for Hygiene of Drinking Water
GB/T 1355 Wheat flour
GB/T 18006.1 General Technical Requirements for Plastic Disposable Tableware*， 2025-08-29 Update
GB/T 5461 Edible salt
GB/T 7652 Bay Leaf*， 2026-03-31 Update
NY/T 1066 Grades and specifications of potatoes
NY/T 1759 Grades and specifications for pork
NY/T 1835 Grades and specification of welsh onion
NY/T 1983 Grades and specificatons of carrot
NY/T 1987 Fresh-cut vegetables
NY/T 579 Chinese chives
SB/T 10371 Chicken essence seasoning
SB/T 10416 Seasoning wine

2023 DB6104/T 23-2023 Xianyang traditional snack Huitong noodles production process and technical regulations