T/HNSPXH 000.013-2021 Abolished Group standards

T/HNSPXH 000.013-2021 The production technology specifications for fermenting liquor-making brown sugar cake

Publish Date: 2021-11-25 Implement Date: 2021-11-26 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/HNSPXH 000.013-2021

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Distilled spirits

ICS Name: Food processing

Publish Date: 2021-11-25

Implement Date: 2021-11-26

Scope

Main technical content: 1. Scope 2. Normative reference documents 3. Terms and definitions 4. Process flow 5. Raw and auxiliary materials 5.1 Requirements for raw and auxiliary materials 5.2 Raw material processing 6. Process steps 6.1 Mixing 6.2 Pressing the koji block 6.3 Putting the koji into the room 6.4 Inoculation (if necessary) 6.5 Applying mold (hanging clothes) 6.6 Air-drying the mold 6.7 First turning the koji 6.8 Medium-heat cultivation 6.9 Second turning the koji 6.10 High-heat cultivation 6.11 Third turning the koji (folding or merging the rooms) 6.12 Post-heat koji cultivation 6.13 Removing the koji from the room 7. Storage 8. Production management and hygiene requirements