T/GZSX 004-2016 Active Group standards

T/GZSX 004-2016 Technical Regulations for the Processing of Glutinous Rice Cakes with Chili Sauce

T/GZSX 004-2016

Publish Date: 2016-05-20 Implement Date: 2016-07-01 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/GZSX 004-2016

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Technical management

ICS Name: Food processing

Publish Date: 2016-05-20

Implement Date: 2016-07-01

Scope

Scope: This standard specifies the terms and definitions, raw material requirements, basic requirements, process flow and processing techniques, labeling, packaging, transportation, and storage requirements for the processing of chili paste rice balls. This standard applies to the production and processing of chili paste rice balls. Main technical contents: 7. Processing techniques 7.1 Raw material acceptance: Accept raw materials in accordance with the applicable standards or contract requirements, and verify the relevant certificates and invoices. 7.2 Selection of dried chili peppers: Select dried chili peppers by manually removing stems and removing moldy, discolored, or other impurities. 7.3 Cleaning: Clean dried chili peppers, garlic, and ginger either manually or with machinery to remove any surface impurities. Drain and select or remove unqualified products. 7.4 Soaking or steaming: This step may be performed or not, depending on the desired taste of the chili peppers. Steam the cleaned dried chili peppers for 10–30 minutes and cool them. 7.5 Ingredient mixing: Weigh the dried chili peppers, garlic, and ginger according to the specified proportions. Salt or spices may be added or not added as needed.