T/QLY 191-2023 Active Group standards

T/QLY 191-2023 Ecological Qian-style Complement, Guizhou Pounded Pepper Pepperpot

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

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Basic Information

Standard Code: T/QLY 191-2023

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

Scope

Main technical content: Processing technology and process 5.1 Processing dried chili peppers: - Sorting and washing - Soaking and boiling - Mashing into paste (or grinding with a machine) - Filling and sealing - Sterilization - Freezing - Finished product - Preparing ginger and garlic as raw materials - Selecting various dried chili peppers according to taste preferences - Removing the stems from each dried chili pepper - Wiping off the surface dust with a dry cloth and placing them in a container - Soaking in warm water or boiling in boiling water until they become soft - Washing ginger and garlic separately - Processing - Putting the soaked (boiled) dried chili peppers into a mortar, adding ginger, garlic, and edible salt, and mixing them into a paste to make non-ready-to-eat chili products - Filling and sealing - Filling the mashed chili peppers into containers and sealing them in a vacuum or drum - Freezing - Freezing products can be directly quick-frozen at room temperature according to the cooling capacity of the equipment T/GZYZC 093—2023 T/QLY 191—2023 3 Freezing 5.5 Frozen products can be directly quick-frozen at room temperature according to the cooling capacity of the equipment