T/WCGS 002-2024 Wencheng shi gongxi mushroom

Scope

Main Technical Content: 3  Product Classification and Grading Wen Cheng Xianxiang Fresh Mushrooms are divided into thick and thin mushrooms based on the integrity of the mushroom shape, the thickness of the mushroom cap, the diameter of the mushroom cap, the freshness of the gills, and the length of the mushroom stem. Thick and thin mushrooms are further classified into first-grade, second-grade, and third-grade mushrooms. 4  Quality Requirements 4.1 Sensory Quality Requirements. 4.1.1 Appearance: The mushroom cap should be intact with patterns, and the base color should be yellow or dark brown. 4.1.2 Meat Quality: The mushroom flesh should be firm and not soft, with no signs of insect damage or mold. 4.1.3 Smell: It should have a light fragrance and no smoky or burnt odors. 4.1.4 Size and Shape: The size of the mushroom cap and fragments should be no smaller than a 2-cent coin. 4.1.5 Color: It should be yellow-brown, and the aroma should be noticeable from a distance. 4.1.6 Texture: When squeezing the mushroom stem, it should feel firm, and the mushroom cap should quickly recover its original shape after being released. 4.1.7 Impurities: There should be no impurities on the surface of the mushrooms. 4.1.8 The sensory quality of each grade of Wen Cheng fresh mushrooms should meet the requirements specified in Table 1. Table 1 Sensory Quality Requirements for Wen Cheng Fresh Mushrooms by Grade Classification First-grade Second-grade Third-grade Basic Requirements Thick Mushrooms No odor, no pests or mechanical damage, no deformed mushrooms, strong aroma, no burnt or blackened areas. Thin Mushrooms No odor, no insect spots, no pests or mechanical damage, no deformed mushrooms. Thin Mushrooms Slightly deformed mushrooms, fresh without rotten areas. Mushroom Shape Thick Mushrooms Round and intact shape. Thin Mushrooms Round and intact shape. Mushroom Cap Thick Mushrooms Meat-thick, semi-spherical shape with

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