T/XCCBD 002-2023 Active Group standards

T/XCCBD 002-2023 Xicuan pickled cabbage

Publish Date: 2023-11-29 Implement Date: 2023-12-01 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/XCCBD 002-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Vegetables and their products

Publish Date: 2023-11-29

Implement Date: 2023-12-01

Scope

Scope: This document specifies the terms and definitions, raw material and auxiliary material requirements, production and processing, quality requirements, safety requirements, inspection rules, marking, packaging, transportation, and storage of Xichuan sauerkraut. This document is applicable to Xichuan sauerkraut products. Main technical content: Xichuan sauerkraut is a traditional fermented pre-packaged food made from drinking water and fresh pickles. During the entire processing process, no salt or other chemical additives are added. It is made through washing, blanching, packing and compacting in barrels, and natural fermentation and aging. Raw material and auxiliary material requirements: The production water should meet the requirements of GB 5749. The raw materials should be fresh, intact, clean, free from impurities, yellow leaves, rottenness, mold, and pollution, and should comply with the provisions of GB 2762 and GB 2763. Other raw materials: They should comply with the food safety standards or regulations of the corresponding products. Basic requirements: The sanitary conditions of the production and processing of Xichuan sauerkraut should comply with the requirements of GB 14881. Process flow: Material selection - Sorting and removing impurities - Washing - Blanching - Packing and compacting in barrels - Self-fermentation - Removing from the barrels - Packaging and distribution