T/XCCBD 001-2023 Active Group standards

T/XCCBD 001-2023 Xichuan Unsalted Self-fermented Kimchi

T/XCCBD 001-2023

Publish Date: 2023-10-20 Implement Date: 2023-11-21 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/XCCBD 001-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-10-20

Implement Date: 2023-11-21

Scope

Scope: "Xichuan Unsalted Self-fermented Sauerkraut" (No.: T/SCCBD 001-2023); Main technical content: Xichuan unsalted self-fermented sauerkraut is a traditional pre-packaged fermented food made from fresh vegetables (including wild vegetables, but excluding vegetables with fat) without adding salt or other chemical additives. The process includes washing and blanching, packing and compacting in jars, and self-fermentation and aging. Raw material requirements: Raw materials should be fresh, intact, clean, free from impurities, yellow leaves, rottenness, mold, or contamination, and comply with the provisions of GB 2762 and GB 2763. Process flow: Selection and sorting - washing - blanching - packing and compacting in jars - self-fermentation - removal from jars - repackaging. Processing key points: During aging, blanched vegetables are packed into earthenware jars while they are still hot, and the residual heat water from blanching is added. Large stones are used to compact the vegetables to completely submerge them under water. The temperature and duration in the jar are controlled to allow natural fermentation and acidification. Sensory requirements: The product should have its inherent texture, no mold or rottenness. A suitable sample is placed in a white ceramic plate and observed under natural light for its appearance, color, and odor. After rinsing with warm water, the taste is evaluated. The color should be consistent with the product's inherent color, the odor should be characteristic of the product, and the taste should be pure and free from off-flavors. The texture should be refreshing, crispy, and with an appropriate level of sourness. No impurities visible to the naked eye should be present. Physical and chemical indicators: - Solid matter/mass fraction (%) ≥ 85 (GB/T 10786) - Total acid (calculated as lactic acid) / (g/100g) ≤ 1.6 (GB 12456) - Lead (calculated as Pb) / (mg/kg) ≤ 0.5 (GB 5009.12) - Nitrite (calculated as NaNO2) / (m