T/GZSX 051-2019 Active Group standards

T/GZSX 051-2019 Pickled Pepper Products

Publish Date: 2019-03-01 Implement Date: 2019-04-01 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 051-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Vegetables and their products

Publish Date: 2019-03-01

Implement Date: 2019-04-01

Scope

Scope: This standard specifies the terms and definitions, product classification, requirements (including inspection methods), inspection rules, and labeling, marking, packaging, transportation, and storage for pickled chili products. This standard applies to the production, sales, and inspection of pickled chili products; Main technical content: Item Pickled chili Sauerkraut chili, flavorful oil-chili, chili sauce solids/ (g/100g) ≥35.0 —Total acid (calculated as lactic acid)/ (g/100g) ≤2.5 Chloride (calculated as NaCl)/ (g/100g) ≤15.0 Peroxide value (calculated as fat)/ (g/100g) ≤0.25 Lead (calculated as Pb)/ (mg/kg) ≤1.0 Nitrite (calculated as NaNO2)/ (mg/kg) ≤5.0