T/HSGY 001-2022 Active Group standards

T/HSGY 001-2022 Northeast Fermented Sauerkraut

T/HSGY 001-2022

Publish Date: 2022-01-17 Implement Date: 2022-02-16 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/HSGY 001-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Vegetables and their products

Publish Date: 2022-01-17

Implement Date: 2022-02-16

Scope

Main technical content: This document specifies the terms and definitions, requirements, hygiene requirements for the production and processing process, test methods, inspection rules and marking, packaging, transportation and storage of Northeast fermented sauerkraut. This document is applicable to non-ready-to-eat Northeast fermented sauerkraut made from cabbage or headed cabbage as raw materials, with or without lactic acid bacteria for food processing, using water and edible salt as auxiliary materials, and through processes such as sorting, trimming, washing, removing impurities, fermentation, slicing or not slicing, packaging or not packaging, etc.