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GHT1389-2022: Technical code of practice for hot air-drying of broccoli
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GH/T 1389-2022 | English | 159 |
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Technical code of practice for hot air-drying of broccoli
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GH/T 1389-2022
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Basic data | Standard ID | GH/T 1389-2022 (GH/T1389-2022) | | Description (Translated English) | Technical code of practice for hot air-drying of broccoli | | Sector / Industry | Supply and Marketing Cooperatives Industry Standard (Recommended) | | Classification of Chinese Standard | X26 | | Classification of International Standard | 67.080.20 | | Word Count Estimation | 6,675 | | Date of Issue | 2022-11-24 | | Date of Implementation | 2023-01-01 | | Issuing agency(ies) | All-China Federation of Supply and Marketing Cooperatives | GHT1389-2022: Technical code of practice for hot air-drying of broccoli---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
ICS 67:080:20
CCSX26
Industry Standards for Supply and Marketing Cooperation of the People's Republic of China
Technical specification for hot air drying of broccoli
Released on 2022-11-24
2023-01-01 Implementation
Released by All China Federation of Supply and Marketing Cooperatives
Published by China Standard Press
foreword
This document is in accordance with the provisions of GB/T 1:1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents"
drafting:
Please note that some contents of this document may refer to patents: The issuing agency of this document assumes no responsibility for identifying patents:
This document was proposed and managed by the All-China Federation of Supply and Marketing Cooperatives:
This document was drafted by: All-China Federation of Supply and Marketing Cooperatives Nanjing Institute of Comprehensive Utilization of Wild Plants, Jiangsu Academy of Agricultural Sciences, Dingneng
Technology Co:, Ltd:, Xinghua Lianfu Food Co:, Ltd:, China Agricultural University, Jiangsu Kaiyi Intelligent Technology Co:, Ltd:, Jiangsu Agriculture and Forestry Vocational Technology Co:, Ltd:
Technical College, National Vegetable Processing Technology R&D Sub-Center, Jiangsu Province Dehydrated Fruit and Vegetable Industry Technology Innovation Strategic Alliance, Nanjing Tongrentang Health
Industrial Co:, Ltd:, Shipu Testing Technology (Shanghai) Co:, Ltd:
The main drafters of this document: Li Dajing, Wang Songjun, Zhang Fenglun, Liao Xiaojun, Wang Yisheng, Xiao Yadong, Nie Meimei, Zhou Bo, Zhang Zhongyuan,
Liu Qingzheng, Yao Zhengying, Wei Qiuyu, Liu Qingrong, Sun Huaidong, Jiang Lu, Gu Cuiqin, Ding Fengjun, Zhang Yue, Huang Liang:
Technical specification for hot air drying of broccoli
1 Scope
This document specifies the raw material requirements, pre-treatment, drying, packaging, labeling, metal detection, storage and records for broccoli hot-air drying production:
This document is applicable to fresh broccoli as raw material, which is processed through trimming, cleaning, cutting, blanching, cooling, water rejection, sugar staining, hot air drying and other processes:
Operate the production of dried broccoli products:
2 Normative references
The contents of the following documents constitute the essential provisions of this document through normative references in the text: Among them, dated references
For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to
this document:
GB/T 191 Packaging, storage and transportation icon marks
GB 1886:2 National Food Safety Standard Food Additive Sodium Bicarbonate
GB 2762 National Food Safety Standard Limits of Contaminants in Food
GB 2763 National Food Safety Standard Maximum Residue Limits of Pesticides in Food
GB 4806:9 National food safety standard Metal materials and products for food contact
GB 5009:3 National Food Safety Standard Determination of Moisture in Food
GB/T 5461 edible salt
GB 5749 Hygienic Standards for Drinking Water
GB/T 6543 Single and double corrugated cartons for transport packaging
GB 9683 Hygienic Standard for Composite Food Packaging Bags
GB 14881 National Food Safety Standard General Hygienic Practices for Food Production
GB/T 20880 edible glucose
GB/T 21302 General Rules for Composite Films and Bags for Packaging
GB 25595 National Food Safety Standard Lactose
NY/T 1081 General Technical Specifications for Dehydrated Vegetable Raw Materials
3 Terms and Definitions
This document does not have terms and definitions that need to be defined:
4 Raw material requirements
The selected broccoli should be fresh, firm flower bulbs, no more than 8cm in flower bulb length, not hollow, no rot, no mildew, no freezing damage, no pests and diseases
No damage, no mechanical damage, short branches of pedicel, high spherical shape, smooth spherical surface, dark green color, fine and unopened flowers, and should comply with GB 2762,
GB 2763 and NY/T 1081 regulations:
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