T/GZYZC 093-2023 Active Group standards

\nT/GZYZC 093-2023 Ecological Qian Cuisine Companion Guizhou Rice Balls Chili Sauce

T/GZYZC 093-2023

Publish Date: 2023-12-26 Implement Date: 2023-12-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Download

Basic Information

Standard Code: T/GZYZC 093-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Pre-packaged foods and refined foods

Publish Date: 2023-12-26

Implement Date: 2023-12-28

Pages: 9 pages

Scope

Main technical content: Processing technology and process 5.1 Dry chili peppers: Sorting, washing, soaking (or boiling), crushing into paste (or grinding by machine), filling, sealing, sterilization, and freezing finished products Ginger and garlic, raw materials preparation 5.2 Select various types of dry chili peppers according to taste. Remove the stems from each dry chili pepper, wipe off the surface dust with a dry cloth, and place them in a container. Soak them in warm water or boil them in boiling water until they become soft. Wash ginger and garlic separately. Processing 5.3 Place the soaked (boiled) dry chili peppers in a mortar, add ginger, garlic, and edible salt, and mix them into a paste to make non-ready-to-eat chili products. Filling and sealing 5.4 Fill the prepared chili peppers into containers and seal them with vacuum or drum sealing. Freezing 5.5 Freezing products can be directly quick-frozen at room temperature according to the cooling capacity of the equipment.