T/WSJKNX 01-2020 Active Group standards

T/WSJKNX 01-2020 Geographical Indication Products - Heishan Valley Sichuan peppercorns

T/WSJKNX 01-2020

Publish Date: 2020-12-02 Implement Date: 2020-12-02 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/WSJKNX 01-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Spices and seasonings

Publish Date: 2020-12-02

Implement Date: 2020-12-02

Scope

Scope: This standard specifies the terms and definitions, production area, requirements, inspection methods, inspection rules, labeling, packaging, transportation, and storage requirements for Huoshan Valley Sichuan pepper. This standard applies to products corresponding to the "Huoshan Valley Sichuan pepper" geographical indication certification trademark approved by the former State Administration for Industry and Commerce; Main technical content: I. Sensory indicators 1. Appearance: Large and uniform particles with circular crack openings 2. Surface of the fruit: Many oil capsules distributed on the surface of the particles, bright red in color, dry, clean, no moldy grains, no impurities 3. Taste: A slow-onset pungent and numbing sensation with a particularly long-lasting aftertaste 4. Aroma: The characteristic aroma of Sichuan pepper, with a strong and penetrating fragrance II. Physical and chemical indicators 1. Water content (%) ≤ 12 2. Volatile oil content (%) ≥ 3.5 3. Pungency (SPU) ≥ 120,000 4. Ether soluble substance content (%) ≥ 12 III. Food safety indicators The limits of fungal toxins, contaminants, and maximum residue levels of pesticides shall comply with the provisions of GB 2761, GB 2762, and GB 2763