Yanjiao Noodles

Yanjiao Noodles

Yanjiao Noodles are a geographical indication protected product.

　　With a century-long history, Liuzhi Yanjiao noodles are renowned nationwide for their unique flavor—fragrant, smooth, springy, and crisp. They are now produced on a large scale, with a complete range of product types, and the brand (Qianzhong Special Yanjiao Noodles) is legally protected by the state. Highly favored by major hotels and restaurants, Liuzhi Yanjiao Town is abundant in various minerals that are beneficial to the human body, which also contributes to the area being one of the longest-living populations in China.

　　Yanjiao Noodles — The designated production area includes 19 townships under the jurisdiction of Pingzhai Town, Langdai Town, Yanjiao Town, Mugang Town, Dayong Town, Xin Yao Township, Luobie Township, Zhexi Township, Niuchang Township, Xinchang Township, Zhongzhai Township, Duoque Township, Qingkou Township, Sazhi Township, Mao Kou Township, Longchang Township, Xinhua Township, Suojia Township, and Longjiao Township in Liuzhi Special District, Guizhou Province. Based on the “Request for Approval of the Geographical Indication Protection Scope of ‘Yanjiao Noodles’” from the People’s Government of Liuzhi Special District, Guizhou Province (Document No. Liu Fu Qing Zi [2012] 49), and the Local Standard of Liuzhi Special District: DB520203/010-2010 “Processing Technical Specifications for Yanjiao Noodles”.

　　Quality and Technical Requirements for Yanjiao Noodles

　　I. Raw Materials

　　1. Wheat Flour: High-quality wheat flour produced within the designated area, with a wet gluten value of 30% to 35%.

　　2. Production and Processing Water: Groundwater within the designated area, meeting national drinking water quality standards.

　　II. Processing Technology

　　1. Process Flow: Dough mixing → maturation → sheeting → cutting into strips → drying → tempering → cutting.

　　2. Main Process Descriptions:

　　(1) Dough Mixing: Stirring wheat flour, water, edible alkali, edible salt, and other raw and auxiliary materials at a temperature of 28°C to 30°C.

　　(2) Maturation: Using a two-stage maturation process—low-speed stirring maturation and static maturation.

　　(3) Sheeting: Pressing the matured dough into sheets, reducing the thickness from 5mm to 6mm down to 1mm.

　　(4) Cutting into Strips: Cutting the rolled dough sheets into noodles.

　　(5) Drying:

　　① Cold Air Setting Stage (Zone 1): The preliminary drying stage. Temperature 20°C to 25°C, relative humidity 90% to 95%; time accounts for about 25% of the total.

　　② Moisture Retention and Sweating Stage (Zone 2): The internal evaporation stage, which is the key phase to prevent external drying while the interior remains moist—critical for avoiding over-dried noodles. Temperature 33°C to 35°C; relative humidity 75% to 80%; time accounts for about 15% of the total.

　　③ Temperature Rise and Moisture Reduction Stage (Zone 3): The main drying stage. Temperature 30°C to 33°C; relative humidity 68% to 72%; time accounts for about 35%.

　　④ Cooling and Heat Dissipation Stage (Zone 4): The final drying stage. Temperature returns to ambient. The cooling rate is controlled at about 0.5°C per minute, with relative humidity 70% to 75%; operation time accounts for about 25% of the total.

　　6. Tempering: Adjusting the temperature and humidity of the noodles to achieve equilibrium with the external air.

　　7. Cutting: Cutting the noodles to the required specifications.

　　III. Quality Characteristics

　　1. Sensory Characteristics: “Fragrant, smooth, elastic, and crisp,” with a wheat aroma and uniform color.

　　2. Physicochemical Indicators: Protein ≥ 9.5%, fat ≥ 1.5%.

　　3. Safety and Other Quality Technical Requirements: Product safety and other quality technical requirements must comply with relevant national regulations.