T/SXS 168-2023 Active Group standards

T/SXS 168-2023 Pickled vegetables

Publish Date: 2023-12-29 Implement Date: 2023-12-29 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/SXS 168-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Spices and seasonings

Publish Date: 2023-12-29

Implement Date: 2023-12-29

Scope

Main technical content: This document specifies the requirements for pickled vegetables, test methods, inspection rules, marking, labeling, packaging, transportation, and storage requirements. This document applies to pickled vegetables made from fresh vegetables, with or without the addition of MSG, edible salt, white sugar, soy sauce, saccharin, sodium saccharin, aspartame (containing phenylalanine), sodium benzoate, potassium sorbate, sodium dehydroacetic acid, citric acid, sodium metabisulfite, ethyl maltol, disodium EDTA, sodium citrate, lemon yellow, and acetic acid (acetic acid), which are processed through pre-treatment, brine pickling, seasoning, filling, pasteurization, and vacuum packaging, etc.