Group Standards of the People's Republic of China CN / TUANTI
Latest
T/GDMZCX 055-2024
Scope
Normative references
The following documents are indispensable for the application of this document. For dated references, only the edition cited applies to this document. For undated references, the latest edition (including any amendments) of the referenced document applies.
GB5749 Hygienic standard for drinking water
GB/T8937 Edible animal fats - Lard
GB/T7900 White pepper
GB10133 National food safety standard - Fish sauce and other seafood seasonings
GB31654 National food safety standard - General hygienic specifications for catering services
NY/T743 Green food standards - Leafy vegetables
NY/T744 Green food standards - Onion and garlic vegetables
QB/T5472 Ready-to-cook wet noodles
13 Terms and definitions
The following terms and definitions apply to this document.
Pickled noodles: A dish made by cooking fresh alkali noodles in boiling water, then mixing them with a sauce made from fried fish sauce and onions/garlic using rendered pork fat, resulting in a food item that is distinctive to Hakka cuisine.
14 Basic requirements
14.1 Raw material requirements
14.1.1 Fresh alkali noodles should comply with QB/T5472.
14.1.2 Pork fat should meet the specifications of GB/T8937.
14.1.3 Fish sauce should conform to GB10133.
14.1.4 White pepper should adhere to GB/T7900.
14.1.5 Onions and garlic should comply with NY/T744.
14.1.6 Coriander should meet the requirements of NY/T743.
14.1.7 Water used in processing should conform to GB5749.
14.2 Equipment requirements
14.2.1 Cooking utensils: Soup pot and accompanying tools.
14.2.2 Utensils: Cutting board, knives etc.
14.3 Hygiene requirements
Should comply with GB31654
15 Cooking process
15.1 Raw materials
15.1.1 Main ingredients: Fresh alkali noodles 150g.
15.1.2 Seasonings: Special seasoning sauce 15g (made from rendered pork fat 500g, fish sauce 1000g, drinking water 500ml, dried onions 200g, spring onions 100g, coriander 50g, fried to make the seasoning sauce), white pepper powder 2g.
15.1.3 Garnishes: Spring onion flowers 5g, garlic grains 3g.
15.2 Knife skills and pre-processing
15.2.1 The spring onions are tied into a bunch, dried onions cut into strips, coriander chopped into segments.
15.2.2 Garlic cloves sliced into grains, fried until golden brown with rich aroma.
15.3 Cooking process
15.3.1 Making the seasoning sauce: Rendered pork fat heated up, dried onion strips and spring onion bunches added for frying, then removed; fish sauce is added again to fry, previously removed onions and garlic strips as well as coriander segments are re-added, fried until aromatic, water is added and boiled vigorously, after which the spring onion bunches, dried onions and coriander are removed to complete the seasoning sauce.
15.3.2 Heat soup pot with plenty of water, boil vigorously, add noodles and cook for about 2 minutes until cooked through, drain and place in a bowl, sprinkle with chopped spring onions, fried garlic grains, white pepper powder, and mix evenly with prepared sauce.
15.4 Serving
15.4.1 Serving ware: Hakka round bowls or octagonal bowls.
15.4.2 Method of serving: Mix the cooked noodles uniformly in round or octagonal bowls for serving.
16 Quality characteristics
16.1 Color: Golden yellow and shiny.
16.2 Aroma: The aroma of noodles, pork fat, fish sauce, spring onions and garlic mingle to create a rich flavor.
16.3 Taste: Salty, aromatic and delicious, with thick and heavy flavors.
16.4 Texture: Appealing appearance, tender and smooth, elastic.
17 Optimal consumption time
From mixing and serving in the bowl until eating should not exceed 3 minutes; optimal temperature for eating is around 65°C (refer to attached image of dish).
T/GDMZCX 055-2024 history
2024T/GDMZCX 055-2024 Hakka cuisine Specification for pickled noodles