T/LITIA 014-2025 Active Group standards

T/LITIA 014-2025 Spicy Vegetables

Publish Date: 2025-09-17 Implement Date: 2025-09-18 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/LITIA 014-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Antipyretic and analgesic drugs, anesthetics, and drugs used in the central nervous system

ICS Name: Vegetables and their products

Publish Date: 2025-09-17

Implement Date: 2025-09-18

Scope

This standard specifies the technical requirements, food additives, hygiene requirements of the production and processing process, inspection methods, inspection rules, marking, packaging, transportation, and storage for spicy vegetables. This standard applies to ready-to-eat spicy vegetables made from fresh cabbage vegetables, leafy vegetables, melon vegetables, solanaceous vegetables, root vegetables, bamboo shoots and bamboo shoot products, soybean sprouts made from soybeans, mung bean sprouts made from mung beans, kelp, and other vegetables. The main raw materials include vegetables such as these. The auxiliary materials include salt, MSG, chili oil, edible vegetable oil, white sugar, and one or more spices. Food additives such as citric acid, potassium sorbate, paprika red, disodium EDTA, D-ascorbic acid sodium, sodium dehydroacetic acid, acesulfame potassium, ethyl maltol, 5′-ribonucleotide disodium, sodium alginate, and lactic acid may or may not be added. The production process includes raw material acceptance and processing, seasoning, packaging, sterilization and cooling, and packaging. Production Process Raw Material Acceptance Raw Material Processing (selection, washing, pre-cooking) Seasoning Packaging Sterilization and Cooling Packaging Inspection Storage