T/GZSX 003-2016 Active Group standards

T/GZSX 003-2016 Guizhou Chili Powder Processing Technical Specifications

T/GZSX 003-2016

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 003-2016

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 techniques, labeling, packaging, transportation, and storage requirements for the processing of Guizhou chili powder. This standard applies to the production and processing of Guizhou chili powder. Main technical contents: 7. Processing techniques 7.1 Raw material and auxiliary material acceptance: Accept raw materials and auxiliary materials according to their implementation standards or contract requirements, and request relevant certificates and invoices. 7.2 Selection and cleaning of dried chili peppers: Dried chili peppers can be selected by manual or mechanical methods to remove stems, clean out discolored or other impurities, and remove the mud, dust, and other contaminants on the surface of the chili peppers. If necessary, wash the dried chili peppers with clean water. 7.3 Drying (roasting or frying) 7.3.1 After the raw materials enter the drying or roasting box, gradually increase the temperature. The drying temperature should be controlled between 60°C and 80°C, and the roasting temperature should be controlled between 100°C and 125°C to further evaporate the moisture in the chili peppers. 7.3.2 When frying the raw materials in an iron pot, gradually increase the temperature and stir continuously until the surface is slightly burnt. 7.3.3