T/CHCFA 003-2023 Active Group standards

T/CHCFA 003-2023 Olive oil jam

Publish Date: 2023-03-10 Implement Date: 2023-03-10 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/CHCFA 003-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-03-10

Implement Date: 2023-03-10

Scope

Main technical content: This standard specifies the technical requirements, test methods, inspection rules, marking, packaging, transportation, and storage for preserved olives [Olea europaea (Oleaceae)]. The standard uses fresh olives from areas such as Longnan City as the main raw materials. After cleaning, washing, and adding food additives (sodium hydroxide) to remove bitterness and astringency, (ice acetic acid) to remove alkalinity, and deacidification, with or without pitting, supplemented with white sugar, edible salt, and food additives (citric acid, potassium sorbate), the olives are processed through pre-cooking, secondary boiling, drying, and packaging. The technical tests involved demonstrate high accuracy and strong operability, and can be used as common technologies to form standard procedures and guide production practices.