LS/T 3211-1995: Instant Noodle

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Scope

This Part specifies the classification, technical requirements, test methods, inspection
rules and labelling, packaging, transportation and storage of instant noodle.
This Part applies to instant noodle which is produced with the main raw material of
wheat flour, by adding edible salt or flour quality improver, through rolling, forming,
steaming, frying or hot air drying and achieving a certain cooking degree.

Basic Data

Standard ID	LS/T 3211-1995 (LS/T3211-1995)
Description (Translated English)	Instant Noodle
Sector / Industry	Food and Beverage Industry Standard (Recommended)
Classification of Chinese Standard	X28
Word Count Estimation	7,759
Date of Issue	5/29/1995
Date of Implementation	10/1/1995
Older Standard (superseded by this standard)	SB/T 10250-1995
Quoted Standard	GB 601; GB 1355; GB 7102.1; GB 2760; GB 4789.2; GB 4789.3; GB 4789.4; GB 4789.5; GB 4789.10; GB 4789.11; GB 5009.37; GB 5009.56; GB 5461; GB 7718; GB/T 14769; GB/T 14772
Regulation (derived from)	Industry Standard Filing Notice 2004 No. 5 (Overall No. 53)
Summary	This standard specifies the classification of instant noodles, Technical requirements, Test methods, Inspection rules and labels, Package, Transportation, Storage requirements, This standard applies to wheat flour as the main raw material, add salt or endoplasmic conditioner by rolling, Molding, Steam steamed, frying or air drying, heat reaches a certain degree of instant noodles.