T/WSJKNX 1-2020 Active Group standards

T/WSJKNX 1-2020 Geographical Indication Products - Heishan Valley Sichuan peppercorns

T/WSJKNX 1-2020

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 1-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices, seasonings, and related products

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 Huashijiao (Sichuan pepper) from Heishan Valley. This standard applies to products corresponding to the geographical indication certification trademark "Heishan Valley Huashijiao" approved by the former State Administration for Industry and Commerce. Main technical contents: I. Sensory indicators: 1. Appearance: Large and uniform particles with round cracking mouths. 2. Surface of the fruit: Many oil sacs distributed on the surface of the particles, bright red in color, dry, clean, without moldy grains, and no impurities. 3. Taste: The pungent and numbing sensation is slow and the aftertaste is particularly long-lasting. 4. Smell: The unique smell of Huashijiao, with a strong and penetrating aroma. II. Physicochemical indicators: 1. Water content (%): ≤12 2. Volatile oil content (%): ≥3.5 3. Spiciness (SPU): ≥120,000 4. Ether soluble substance content (%): ≥12 III. Food safety indicators: The limits of fungal toxins, pollutants, and maximum residue levels of pesticides shall comply with the provisions of GB 2761, GB 2762, and GB 2763.