T/TPCX 05-2021 Pickled Grape Leaves

Scope

Scope: This standard specifies the technical requirements for pickled grape leaves, food additives, hygiene requirements for production and processing, inspection methods, inspection rules, marking, packaging, transportation, and storage. Main technical content: Table 1 - Fresh grape leaf appearance standard items Indicator Grade I Grade II Grade III Shape Select leaves with 3-5 shallow lobes, with a leaf length-to-width ratio of approximately 1, and a nearly round shape as optimal. Select leaves with 3-5 shallow lobes, with a leaf length-to-width ratio of approximately 1, and a nearly round shape as optimal. Select leaves with 3-5 shallow lobes, with a leaf length-to-width ratio of approximately 1, and a nearly round shape as optimal. Leaf characteristics 1. Thin leaves without hard fiber veins, smooth on the back when touched with the hand, and no hairs; 2. No leaf stems; 3. No tears or splits; 4. No physical damage, such as hail or burns; 5. No biological damage, such as lack of nutrients, death, insects, insect eggs, or insect bites; 6. Freshly picked on the same day, with elasticity. 1. Thin leaves without hard fiber veins, smooth on the back when touched with the hand, and no hairs; 2. Leaf stems not exceeding 0.5cm; 3. No tears or splits; 4. No physical damage, such as hail or burns; 5. Damage caused by biological factors, with the longest edge of the damage on a single leaf not exceeding 1.0cm, and no damaged leaves exceeding 5% of the total; 6. Freshly picked on the same day, with elasticity. 1. Thin leaves without hard fiber veins, smooth on the back when touched with the hand, and no hairs; 2. Leaf stems not exceeding 1.0cm; 3. No tears or splits; 4. No physical damage, such as hail or burns; 5. Damage caused by biological factors, with the longest edge of the damage on a single leaf not exceeding 1.0cm, and no damaged leaves exceeding 10% of the total; 6. Freshly picked on the same day, with elastici

Development Information

Related Standards