T/QLY 190-2023 Active Group standards

T/QLY 190-2023 Ecological Qian Recipe Companion Guizhou Relish Chili Pepper

Publish Date: 2023-12-26 Implement Date: 2023-12-28 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/QLY 190-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Pre-packaged foods and refined foods

Publish Date: 2023-12-26

Implement Date: 2023-12-28

Scope

Main technical content: 5. Processing technology and process flow 5.1 Selection, stem removal, washing, water control, crushing, and fermentation of fresh chili peppers for finished spice and seasoning preparation. 5.2 Preparation process: a) Select fresh red chili peppers with thick flesh and mild spiciness. Wash and remove stems, then dry them and add fresh ginger, peeled garlic, and pickled ginger to a wooden basin (or barrel). Use a special chopping knife to chop them while stirring continuously until they reach a uniform size of 5 mm square. b) Place the chopped chili peppers evenly in a container and add appropriate salt. Mix and stir them thoroughly by hand, ensuring the chili peppers, ginger, pickled ginger, and garlic are completely dried. Storage 5.3 After preparation, store them in earthenware jars or well-sealed glass jars. Add water around the jar edge for airtight storage. 5.4 Retrieval 5.4.1 Use dedicated wooden spoons for retrieval to avoid residual water and oil, ensuring long-term preservation without mold growth (typically from the previous year's preparation to the next year's use, with no interruption). 5.4.2 During preparation, add a small amount of white wine and about 10% salt to mix well. Those who prefer a sourer taste can reduce the amount of salt accordingly.