T/DQSR 001-2022 Active Group standards

T/DQSR 001-2022 Geographical Indication Products: Shangri-La Matsutake Mushrooms

T/DQSR 001-2022

Publish Date: 2022-11-01 Implement Date: 2022-11-02 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/DQSR 001-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Vegetables and their products

Publish Date: 2022-11-01

Implement Date: 2022-11-02

Scope

Main technical content: 6 Processing technology 6.1 Harvesting 6.1.1 Harvesting time: June to October each year. Harvesting should be carried out between 5 and 7 a.m., with a harvesting temperature of around 15-17°C. It is not advisable to harvest during midday when the sun is strong, the temperature is high, or on rainy days. 6.1.2 Harvesting method: Use manual harvesting. At a distance of 5-10 cm from the mushroom stem, gently insert the harvesting tool into the soil to loosen the surrounding soil with one hand, while gently holding the mushroom stem with the other hand. Gently pry it out to remove the mushroom, maintaining its integrity. Use bamboo sticks or skewers to remove soil and other impurities from the mushroom, then place it back into the mushroom pit left after harvesting and cover it with humus soil, taking care not to damage the surface or the layer of dead leaves and branches. 6.1.3 Harvesting tools: Use small wooden or bamboo sticks, not iron tools. Storage containers should be made of bamboo baskets or special fresh-keeping bags with a soft lining at the bottom, not sacks, woven bags, or airtight plastic bags, to reduce and avoid mechanical damage. 6.1.4 Harvesting quality: The mushrooms should have a complete shape, intact scales, and be fresh, free from insect damage, diseases, or other damage. 6.2 Processing flow 6.2.1 Fresh products: Scrape off the mud from the fresh mushrooms and remove impurities (within 48 hours after harvesting), then grade them into finished products. 6.2.2 Quick-frozen products: Clean and sort the fresh mushrooms (or cut them into pieces), then freeze them quickly at -30°C. Sort, measure, and package them into finished products.