T/NCLYC 001-2020 Active Group standards

T/NCLYC 001-2020 South Chuan Lao Yan Cai Production Technical Specification

Publish Date: 2020-12-01 Implement Date: 2021-01-01 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/NCLYC 001-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Food processing

Publish Date: 2020-12-01

Implement Date: 2021-01-01

Scope

Main technical content: 5.1 Harvesting: Harvesting is determined based on the characteristics of the variety, the harvesting season, and market demand. The growth cycle is more than 50 days. 5.2 Natural drying: After harvesting green vegetables, they are dried naturally, and water must not touch them during the drying process. 5.3 Cleaning and drying: After washing, drain the water. 5.4 First drying: Place the drained green vegetables on drying racks and dry for 7–10 days. 5.5 Salt marinating: After drying, mix 8–12 kg of edible salt with 100 kg of fresh green vegetables and knead them evenly. 5.6 First fermentation: Place the dried green vegetables in fermentation pots. Seal the pot with barriers (such as bamboo skins, loofahs, or straws) and invert them onto trays for fermentation for 40–60 days. 5.7 Second drying: Place the green vegetables in the earthenware jars on drying racks and dry for 3–5 days. 5.8 Second fermentation: Place the second-dried green vegetables in fermentation pots. Seal the pot with barriers (such as bamboo skins, loofahs, or straws) and invert them onto trays for fermentation for more than 120 days.