T/SYJXH 1-2020 Active Group standards

T/SYJXH 1-2020 Mushroom city shiitake

Publish Date: 2020-12-31 Implement Date: 2020-12-31 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/SYJXH 1-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Other economic crops

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2020-12-31

Implement Date: 2020-12-31

Scope

Scope: This document specifies the product classification, requirements, testing methods, inspection rules, and marking, labeling, packaging, transportation, and storage of Guci County mushrooms. This document applies to Guci County mushrooms within the geographical scope of Guci County; Main technical content: 6.3.1 Cultivation process: Ingredient preparation, bagging, sterilization, cooling, inoculation, fungal cultivation management, mushroom growth management, and harvest. The mushroom stick production period is from March to July, the fungal cultivation management period is from March to October, and the mushroom growth period is from September to April of the following year. 6.3.2 Fresh mushroom processing: Fresh mushroom pre-selection, pre-cooling (1°C to 2°C), moisture removal, initial selection, storage in the refrigerator (1°C to 4°C), grading, packaging, and refrigerated storage (1°C to 4°C). 6.3.3 Dried mushroom processing: Pre-selection, sieve removal, mechanical hot air drying, grading, and packaging. The drying process condition control requirements are shown in Table 1. Table 1 Drying process condition control requirements - Ordinary mushrooms: Initial stage 0–330–35 fully open; high-water-content fresh mushrooms: Initial stage low temperature, slow heating; flowers and thick mushrooms: 40–45; - Ordinary mushrooms: Middle stage 4–845 closed, 5°C/hour; - Flowers and thick mushrooms: 55; - Ordinary mushrooms: Late stage after 8h 50–55 closed, 1/2 closed; - Flowers and thick mushrooms: 60–65; - Ordinary mushrooms: Stable stage last 58–60 closed, cumulative drying time 8–13h; - Flowers and thick mushrooms: 75–80. 6.4 Product quality - Low surface water content and strong mushroom aroma; - The mushroom cap surface is gray-white to light brown, with distinct patterns or smooth texture; - The mushroom flesh is compact, thick, and short, with low umbrella opening and long shelf life; - The dried Pingquan mushrooms pass the wat