T/511500YBFIA 03-2023 Active Group standards

T/511500YBFIA 03-2023 Yibin Sprouted Cabbage Green Production Technical Specifications

T/511500YBFIA 03-2023

Publish Date: 2023-11-01 Implement Date: 2023-12-01 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/511500YBFIA 03-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Vegetable processing and products

ICS Name: Vegetables and their products

Publish Date: 2023-11-01

Implement Date: 2023-12-01

Scope

Main Technical Content: 5. Processing Technology Requirements 5.1 Raw Materials Requirements 5.1.1 White Sprouted Cabbage shall comply with the requirements of T/511500YBFIA-02. 5.1.2 Edible salt shall comply with the requirements of GB 5461. 5.1.3 Sugar shall comply with the requirements of GB 13104. 5.1.4 Sichuan pepper shall comply with the requirements of LY/T 1652. 5.1.5 Star anise shall comply with the requirements of GB 7652. 5.1.6 Triacetin shall comply with the requirements of GB/T 15691. 5.1.7 Food additives: No colorants shall be added to Yibin sprouted cabbage. The use of food additives shall comply with the provisions of Table 4 in NY/T 437. 5.2 Processing Conditions 5.2.1 Processing conditions shall comply with GB 14881; production boilers shall comply with GB 13271 on Air Pollutant Emission Standards for Boilers. Food processing enterprises are encouraged to implement GB/T 36132. 5.2.2 Directly food-contact equipment shall comply with GB 4806.1 requirements, and it is recommended to use stainless steel equipment to ensure that the operating countertops are free from water accumulation. 5.2.3 The material of the fermentation pit used for pit fermentation shall comply with the requirements of GB 4809.10 or meet the requirements of GB/T 4100 for ceramic tiles. 5.2.4 Production and processing water shall comply with GB 5749. 5.3 Production Process Requirements 5.3.2 Selection of vegetables: Turn and select the vegetable blanks to remove impurities. After selection, the content of old stems and leaves shall not exceed 3%. 5.3.3 Rinsing and sugar coating 5.3.3.1 Rinse the vegetable blanks to ensure that the content of sediment is less than 0.03%. 5.3.3.2 Add water to the sugar and boil it until the color and fragrance are appropriate. Then add the selected white sprouted cabbage for sugar coating, with one layer of vegetables and one layer of sugar solution to ensure even coloring. 5.3.4 Water control 5.3.4.1 Stac