T/YNGCH 001-2022 Active Group standards

T/YNGCH 001-2022 Yunnan Pickled and Fermented Vegetable Raw Materials - Part 1: Yunnan Mini Chili Peppers

T/YNGCH 001-2022

Publish Date: 2023-02-01 Implement Date: 2023-02-07 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/YNGCH 001-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Vegetables and their products

Publish Date: 2023-02-01

Implement Date: 2023-02-07

Scope

Scope: This document specifies the terms and definitions, technical requirements, inspection methods, inspection rules, transportation and storage of Yunnan pickled and fermented vegetable raw materials, Yunnan Xiaolihua pepper. This document is applicable to the selection of Yunnan pickled and fermented vegetable raw materials, Yunnan Xiaolihua pepper. Main technical content: In China, fermented vegetables not only have a long history but also cover a wide range. There are records of the production of fermented vegetables as early as 300 BC. Various fresh vegetables, including cabbage, lettuce, carrots, beets, cucumbers, celery, chili peppers, green beans, and beans, can be used for the production of fermented vegetables. So far, fermented vegetables come in a variety of flavors, including sour, sweet-sour, spicy-sweet, and spicy-hot products. There are many types of fermented vegetables, including pickled cabbage, sauced vegetables, and kimchi. However, China's current food classification system, such as the 2016 version of the Food Production License Classification Catalogue issued by the National Medical Products Administration, classifies Chinese food into 31 categories (excluding food additives), of which the 16th category is vegetable products. There is no sub-category under the sauced vegetables category. In Appendix E of GB 2760, one sub-category of processed vegetables is fermented vegetable products, and under this category, there are strict regulations on the types and limits of food additives. Currently, with the continuous deepening of research on fermented vegetables and the development of new products such as fermented vegetables using lactic acid bacteria as fermentation strains, while improving the flavor of fermented vegetables, the market development momentum of healthier and more nutritious fermented vegetables is rapid and promising. Based on thorough research, this standard defines "fermented vegetables" as: fermented vegetable products made f