T/GZSX 002-2016 Active Group standards

T/GZSX 002-2016 Sulfur-pepper processing technical specification

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 002-2016

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 for the processing of raw chili peppers, the requirements for raw materials and auxiliary materials, basic requirements, process flow and processing techniques, as well as requirements for labeling, packaging, transportation, and storage. This standard applies to the production and processing of raw chili peppers. Main technical content: 7. Processing techniques 7.1 Acceptance of raw materials and auxiliary materials The acceptance of raw materials and auxiliary materials shall be conducted in accordance with the implementation standards of each raw material or the contract requirements, and supporting documents and invoices shall be obtained. 7.2 Dry-roasted chili peppers 7.2.1 Selection and cleaning of dry chili peppers Dry chili peppers can be selected by manual or mechanical methods, etc., to remove stems, clean out discolored or other impurities, and remove the mud, sand, and dust adhering to the surface of the chili peppers. If necessary, the dry chili peppers shall be washed with clean water. 7.2.2 Stir-frying or baking 7.2.2.1 When stir-frying dry chili peppers in an iron pan, the temperature shall be gradually increased and stirred constantly until the surface is slightly scorched. 7.2.2.2 After the dry chili peppers enter the baking box, the temperature shall be gradually increased, with the drying temperature controlled at 60–80 °C and the baking temperature controlled at 100–125 °C.