T/YLXNTCP 001-2019 Active Group standards

T/YLXNTCP 001-2019 Geographical Indication Protection Products - Yilong Sauce Melon Processing Technical Specifications

T/YLXNTCP 001-2019

Publish Date: 2019-07-16 Implement Date: 2019-08-01 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/YLXNTCP 001-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Plant cultivation

Publish Date: 2019-07-16

Implement Date: 2019-08-01

Scope

Scope: This standard specifies the protection scope, definition and classification, technical requirements, inspection methods, inspection rules, labeling and packaging, transportation, and storage of Yilong Sauce Melons, a geographical indication-protected product. Main Technical Content: B.1 Process Flow: The production process of sauce melons is divided into sauce making and sauce melon production. B.1.1 Sauce Making: High-quality flour and water are cooked and cooled (to 40°C), mixed with yeast for fermentation (at 34°C for 24 hours). The mixture is crushed, added to tanks, diluted (with flour, purified water, and salt), kneaded and stirred daily, and dried in the sun for one year. B.1.2 Sauce Melon Production: - Raw material acceptance: Wash and clean the melons, remove the pulp, and dry and salt them. - Sauce melon fermentation: Ferment the melon slices in sauce for 6 months (salted sauce melons are dried and salted; sweet sauce melons are dried, dehydrated with brown sugar, and preserved with white sugar; spicy sauce melons are dried and salted, and marinated with Douban sauce). - Shape cutting, weighing, packaging, sterilization, and cooling of finished products. B.2 Key Control Points of the Production Process B.2.1 Sauce Making: Control the temperature of the fermentation room above 33°C. After diluting the flour in the sauce tank, there will be many small flour lumps. These need to be kneaded and stirred daily during the drying and sunning process to ensure complete dissolution. Daily stirring should be done in the morning when the temperature is low. The sauce can be used after drying for one year. B.2.2 Melon Peeling and Core Removal: Wash the melons and cut them longitudinally in half. Remove the pulp and seeds from the melon core. Note that the force used when removing the pulp should not damage the melon flesh. Melons collected on the same day must be processed within 24 hours. B.2.3 Sunning and Salting: Place the peeled melon s