T/511500YBFIA 02-2023 Active Group standards

T/511500YBFIA 02-2023 Yibin Sprouted Cabbage - Green Production Technical Specifications for White Sprouted Cabbage

T/511500YBFIA 02-2023

Publish Date: 2023-11-01 Implement Date: 2023-12-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/511500YBFIA 02-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Vegetables and their products

Publish Date: 2023-11-01

Implement Date: 2023-12-01

Scope

Main Technical Content: 4. Processing Conditions 4.1 The processing site, infrastructure, and equipment, as well as personnel, shall comply with GB/T 23734. 4.2 The materials used for fermentation pits shall meet the requirements of GB/T 4100. 5. Processing Technology 5.1 Preparation of Auxiliary Materials 5.1.1 Processing water shall meet the requirements of GB 5749. 5.1.2 Processing salt shall meet the requirements of GB 5461. 5.1.3 Contact materials shall meet the requirements of GB 4806.1. 5.2 Basic Process Flow Diagram 5.3 Technical Requirements 5.3.1 Harvesting 5.3.1.1 Harvesting should be carried out between December and March of the following year, in accordance with the requirements of T/511500YBFIA-01. 5.3.1.2 The greens should be removed of some leaves, leaving the central leaf stems and the leaves closely adhered to the stems. The residual leaf content (by mass) should not exceed 3%. 5.3.2 Slicing 5.3.2.1 The greens should be sliced into 6mm-8mm strips promptly using advanced equipment. 5.3.3 Drying 5.3.3.1 The drying site facilities should be relatively independent, clean, and hygienic, effectively preventing rainwater immersion and pollution. The drying equipment should be stable and secure, with good lighting and ventilation. The materials or products in contact with the greens should comply with the requirements of GB 4806.1. 5.3.3.2 The greens should be rinsed with water and evenly placed on racks or other equipment to dehydrate naturally by air or sun exposure until their moisture content reaches 30%-40%. During the drying process, no insects, flies, or sediment should be mixed in. 5.3.4 Pickling 5.3.4.1 After drying, the greens should be stacked and pickled in brine according to the following requirements: --- - **First Stage**: Mix the salt with the greens at a ratio of 5%-6% by mass, knead evenly, and then stack in the fermentation pit. After stacking, apply weights (300-500 kg/m2) that comply with GB