T/WLNHL 002-2021 Active Group standards

T/WLNHL 002-2021 Processing Technical Regulations for Bucket-packed Pickled Vegetables

Publish Date: 2021-09-10 Implement Date: 2021-09-20 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/WLNHL 002-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Drinks

ICS Name: Vegetables and their products

Publish Date: 2021-09-10

Implement Date: 2021-09-20

Scope

Scope: This document specifies the terminology and definitions of bottled pickles, the procurement time and quality requirements for raw materials, processing technology requirements, hygiene control during the processing process, product quality requirements and marking, labeling, packaging, transportation, storage, and shelf life. This document applies to the processing of bottled pickles made from leaf mustard or cowpea as raw materials, with the addition of auxiliary ingredients such as salt. Main technical content: 5.2 Select raw materials after harvest and remove rotten or spoiled parts and sediment. 5.3 Pre-dehydration: Dry the selected raw materials appropriately to allow their surface moisture to evaporate naturally. 5.4 Brine pickling 5.4.1 Requirements for brine pickling containers (facilities): Brine pickling should be conducted in pickling tanks. The tanks should be free from pollution sources, and their capacity should be determined based on production capacity. A depth of 2.5m to 3.0m is suitable, and the edge of the tank should be 0.3m to 0.4m above the ground. 5.4.2 Arranging vegetables, sprinkling salt, and pressing vegetables: First, line the interior of the pickling tank with food-grade plastic film. Place the dehydrated mustard or cowpea in the pickling tank on the same day, arrange them neatly layer by layer, and ensure that each layer is even and compact. After arranging each layer of vegetables, sprinkle salt evenly, with the proportion of salt added to the weight of the vegetables being: lower layer 8% to 9%, middle layer 9% to 10%, and upper layer 10% to 11%. After sprinkling salt on each layer, press and compact it, cover with plastic film, and press it firmly until the brine covers the surface layer. 5.4.3 Requirements for fermentation and pickling blank quality: The natural fermentation time should be no less than 80 days. After pickling, the pickled vegetables should have a yellowish color, retain the inherent flavor of