T/YLXNTCP 001-2021 Active Group standards

T/YLXNTCP 001-2021 Geographical Indications Product Processing Techniques Specification for Yilong Pickled Gourd

Publish Date: 2021-12-07 Implement Date: 2021-12-15 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/YLXNTCP 001-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Plant cultivation

Publish Date: 2021-12-07

Implement Date: 2021-12-15

Scope

Scope: This standard specifies the protection scope, definition, and classification of Yilong Sauce Melons, a geographical indication protection product; technical requirements; inspection methods; inspection rules; labeling and packaging; transportation; and storage. Main technical content: B.1 Process Flow The production process of sauce melons is divided into sauce preparation and sauce melon production. B.1.1 Sauce Preparation - Mix high-quality flour and water, steam and cool (to 40°C), add yeast, mix well, and ferment (at 34°C for 24 hours). - Crush and add ingredients to the fermentation tank (flour, purified water, and salt). - Knead and stir daily. - Air-dry for one year. B.1.2 Sauce Melon Production - Accept and preprocess cucumbers (washing, removing seeds, and drying). - Salt-preserve in sauce for 6 months (salted sauce melons: air-dry and salt-preserve; sweet sauce melons: air-dry, remove water, and soak in brown sugar; spicy sauce melons: salt-preserve and soak in douban sauce). - Cut into shapes, weigh and package. - Sterilize and cool the finished products. B.2 Key Control Points of the Production Process B.2.1 Sauce Preparation - Control the fermentation room temperature above 33°C. - After diluting the flour in the fermentation tank, there will be many small flour lumps. During daily stirring and air-drying, knead and stir to fully dissolve them. Stir daily in the morning when the temperature is low. The fermented sauce can be used after one year of air-drying. B.2.2 Cucumber Preparation - Cut the cleaned cucumbers longitudinally in half and remove the seeds and pulp. Pay attention to the force of removing the seeds to avoid damaging the flesh. The cucumbers must be processed on the same day they are harvested. B.2.3 Salt-Preserve - Cut the deseeded cucumber slices face up and spread them on the drying field to slightly air-dry, allowing the cut surfaces to form a membrane. Apply a small amount of salt t