T/GZSX 006-2016 Active Group standards

T/GZSX 006-2016 Preserved chili processing technical specifications

Publish Date: 2016-05-20 Implement Date: 2016-07-01 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/GZSX 006-2016

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Technical management

ICS Name: Food processing

Publish Date: 2016-05-20

Implement Date: 2016-07-01

Scope

Scope: This standard specifies the terms and definitions, raw material and auxiliary material requirements, basic requirements, process flow and processing techniques, labeling, packaging, transportation, and storage requirements for processed chili peppers. This standard applies to the production and processing of non-ready-to-eat processed chili peppers. Main technical content: 7. Processing techniques 7.1 Acceptance of auxiliary materials: Accept the raw and auxiliary materials according to the implementation standards or contract requirements, and check the relevant certificates and invoices. 7.2 Processing of chili peppers 7.2.1 Selection: Use manual or mechanical methods to remove the stems from fresh chili peppers, and pick out discolored or other impurities. 7.2.2 Cleaning: Clean and drain the surface water of fresh chili peppers, ginger, and other auxiliary materials. 7.2.3 Crushing: Crush the washed and drained fresh chili peppers into small pieces (or chop them coarsely). 7.3 Rice flour: Use rice (or add glutinous rice for mixing), or stir-fry until slightly yellow, and then grind it into fine particles using a grinder; the size of the particles should not be too fine, as it may affect the taste. A mixture of coarse and fine particles (or adding corn flour) can also be used.