T/CQQJNHH 001-2023 Active Group standards

T/CQQJNHH 001-2023 Geographical Indication Product "Qijiang Crispy Bamboo Shoots"

T/CQQJNHH 001-2023

Publish Date: 2023-05-31 Implement Date: 2023-06-01 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/CQQJNHH 001-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: A comprehensive collection of fruits, vegetables, and their processed products

Publish Date: 2023-05-31

Implement Date: 2023-06-01

Scope

Scope: This standard specifies the terms and definitions, protection scope, natural environment, cultivation management, processing technology, requirements, inspection methods, inspection rules, marking, labeling, packaging, transportation, and storage of Qijiang crispy bamboo shoots. This standard applies to Qijiang crispy bamboo shoots produced in Qijiang District. Main technical content: I. Sensory requirements 1. Fresh bamboo shoots have a yellow and glossy color; the tissue structure is dense and the texture is crispy and tender. The taste is not soft and mushy, but fresh, delicious, and crispy when eaten. 2. Dried bamboo shoots have a yellow-brown color; the surface is dry, without mold spots or stains, and without insect damage. After soaking in water, they have a chewy texture and are not soft and mushy. II. Physical and chemical indicators 1. Fresh bamboo shoots have a crude fiber content of more than 1.0% and a moisture content of more than 90%. After peeling, the bamboo shoots are 20-25 cm long and the head diameter is 1.5-5.4 cm. 2. Dried bamboo shoots have a crude fiber content of more than 1.0% and a moisture content of less than 20%. After peeling, the bamboo shoots are 15-20 cm long and the head diameter is 1-4 cm.