T/YNGCH 005-2023 Active Group standards

T/YNGCH 005-2023 Pickled Vegetables

Publish Date: 2023-03-03 Implement Date: 2023-03-04 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/YNGCH 005-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Vegetables and their products

Publish Date: 2023-03-03

Implement Date: 2023-03-04

Scope

Scope: This document specifies the quality requirements, inspection rules, marking, labeling, packaging, transportation, and storage of pickled vegetables. This document applies to pickled vegetable products that meet the definition in Section 3.1 of this standard. Main technical content: The formulation of the "Pickled Vegetables" standard will comprehensively enhance the scientific and technological content of the pickled vegetable industry in our province and the core competitiveness of enterprises, driving the standardized, large-scale, and industrialized production of fermented vegetables across the province: (1) Improving product quality. The standard regulates the raw materials, sensory indicators, and physical and chemical indicators of pickled vegetables, as well as their packaging, transportation, and storage processes, continuously improving the quality of pickled vegetable products. (2) Enhancing food safety. By standardizing the sensory indicators and physical and chemical indicators of pickled vegetables, and subsequently strengthening the pickled vegetable production process, we can reduce the salt usage of production enterprises and the content of harmful substances such as nitrite in finished products, ensuring the controllability and stability of the flavor and quality of pickled vegetables. (3) Increasing revenue. Through the implementation of the standard, we will further establish and improve the standard system for the pickled vegetable industry in our province, continuously enhance product competitiveness, increase product added value, promote the rapid development of the pickled vegetable industry in our province, and encourage standardized, large-scale, industrialized, high-quality, and high-efficiency production in enterprises of the pickled vegetable industry across the province. This will promote the revitalization of rural industries and achieve double benefits in social and economic aspects.