T/NXS 0103T-2024 Glycyrrhiza fresh processing technical specifications

Scope

Scope: This document specifies the technical specifications for the fresh processing and slicing of licorice root using traditional methods, including: terms and definitions, processing requirements, process flow, technical requirements, etc. This standard applies to fresh processing enterprises or cooperatives of licorice; Main technical content: 3.1 Source of licorice: This product is the dried root and rhizome of Glycyrrhiza uralensis Fisch., Glycyrrhiza inflata Bat., or Glycyrrhiza glabra L. 3.2 Raw materials: Harvested in spring and autumn, the raw materials are cleaned and sliced using traditional processing methods, referred to as fresh processing. 3.3 Sliced products: The raw materials are cleaned and sliced using traditional processing methods. 3.4 Irregular slices refer to slices that do not meet the specifications stipulated in the standard, such as uneven slices, slices with burrs, and fragmented slices. 3.5 Drug residues and impurities are the crushed remnants of the raw materials after slicing. 3.6 Processing bases should have relevant facilities and equipment, and be suitable venues for large-scale and standardized processing. 3.7 Cleaning: The process of removing non-medicinal parts and impurities from the raw materials. 3.8 Washing: The process of rinsing the cleaned raw materials with running drinking water until no dirt or foreign substances remain. 3.9 Steaming: The process of softening the washed raw materials using a steaming machine or soaking them in a steaming pool until they are soft and suitable for processing. 3.10 Slicing: The process of slicing the cleaned raw materials into various specifications using a slicing machine. 3.11 Drying: The process of drying the sliced products. 3.12 Screening: The process of screening the dried slices using automatic screening equipment and selecting suitable sieves based on market demand to remove drug residues and impurities. 4 Processing Requirements 4.1 There should be sui

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