T/GZSX 005-2016 Active Group standards

T/GZSX 005-2016 Roasted chili processing technical specifications

Publish Date: 2016-05-20 Implement Date: 2016-07-01 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/GZSX 005-2016

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Technical management

ICS Name: Food processing

Publish Date: 2016-05-20

Implement Date: 2016-07-01

Scope

Scope: This standard specifies the terms and definitions, raw material and auxiliary material requirements, basic requirements, process flow and processing technology, labeling, packaging, transportation, and storage requirements for the processing of spicy and crispy chili peppers. This standard applies to the production and processing of spicy and crispy chili peppers. Main technical content: 7. Processing technology 7.1 Raw material and auxiliary material acceptance: Accept raw materials and auxiliary materials according to their respective implementation standards or contract requirements, and verify their certificates and invoices. 7.2 Processing of dried chili peppers 7.2.1 Stem removal and selection: Use manual or mechanical methods to remove stems, and at the same time detect discolored or other impurities. 7.2.2 Cutting and seed removal: Use cutting machines to cut chili peppers into various shapes and remove their seeds. 7.3 Cleaning: Clean the cut chili peppers to remove soil, dust, and pesticide residues. 7.4 Soaking (or steaming): Soak for 2-3 hours or steam for 10-30 minutes. 7.5 Ingredient mixing: Mix the soaked (or steamed) chili peppers with wheat flour and food starch.