T/XDPC 001-2021 Active Group standards

T/XDPC 001-2021 New Capital Pickled Kimchi

Publish Date: 2021-08-10 Implement Date: 2021-08-16 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/XDPC 001-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Vegetable processing and products

ICS Name: Vegetables and their products

Publish Date: 2021-08-10

Implement Date: 2021-08-16

Scope

Scope: This standard specifies the terms and definitions, requirements, test methods, inspection rules, and marking, packaging, transportation, and storage for Xindu pickles. This standard applies to Xindu pickles, limited to the production areas of Xindu pickles with geographical indication certification trademark products, including 13 towns and sub-district offices in Xindu District. Main technical content: Requirements for raw materials and auxiliary materials: Vegetables should be fresh, free from decay, spoilage, clean, and free from other foreign impurities, in accordance with the corresponding standards and relevant requirements. Well water, mineral water, or tap water, pickle salt, and vegetable oil should meet the corresponding standards and relevant regulations. Sensory requirements: The pickles should have the color, aroma, taste, and no odor characteristic of Xindu pickles. They should have the appropriate texture and no visible foreign impurities. Test methods: Under natural lighting, observe the sealing condition of the packaging materials and the appearance. Place an appropriate amount of samples on a clean white porcelain plate to observe the color, texture, and impurities, smell the aroma, and taste the flavor and texture. Physical and chemical indicators: (1) Total solids/(%) ; (2) Salt (calculated as NaCl)/(%) ; (3) Total acid (calculated as lactic acid)/(%) . Pollutant limits: (1) Nitrite (calculated as NaNO2)/mg/kg ; (2) Lead (calculated as Pb)/mg/kg. Microbiological indicators: Escherichia coli/CFU/g ; Salmonella (CFU/g) ; Staphylococcus aureus (CFU/g) and other indicators.