DB5120-T 2-2023 地理標(biāo)志產(chǎn)品 周禮粉條生產(chǎn)技術(shù)規(guī)范

ICS

CCS

X

DB5120

地理標(biāo)志產(chǎn)品

周禮粉條生產(chǎn)技術(shù)規(guī)范Product

of

geographical

indication-production

technologyspecifications

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Zhouli

vermicelli 資陽市市場監(jiān)督管理局發(fā)

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I

本文件按照

第1部分：標(biāo)準(zhǔn)化文件的結(jié)構(gòu)和起草規(guī)則》的規(guī)定

本文件代替DB5120/T

增加了“自然環(huán)境”一條（見

將“質(zhì)量特色指標(biāo)”單獨設(shè)為一章（見第

增加了“檢驗規(guī)定”一章（見第

“規(guī)范性引用文件”一章中增加了試驗方法的相關(guān)標(biāo)準(zhǔn)； “術(shù)語和定義”一章中刪除了關(guān)于

督檢驗所、四川擎友智誠企業(yè)管理有限公司。

II

“周禮粉條”是產(chǎn)自四川省資陽市安岳縣“西南第一粉鎮(zhèn)”周禮鎮(zhèn)片區(qū)的傳統(tǒng)名特產(chǎn)品。生產(chǎn)歷史綸蒸籠、五通橋豆腐乳、周禮粉條實施地理標(biāo)志產(chǎn)品保護的公告》，批準(zhǔn)對“周禮粉條”產(chǎn)品實施地理III

本文件適用于地理標(biāo)志產(chǎn)品周禮粉條的生產(chǎn)加工。

危害分析與關(guān)鍵控制點（HACCP）體系

《關(guān)于批準(zhǔn)β-半乳糖苷酶為食品添加劑新品種等的公告》（國家衛(wèi)生計生委公告2005年第1號）

應(yīng)符合GB/T

應(yīng)符合GB

2713和GB

規(guī)定，建立“危害分析和關(guān)鍵控制點(HACCP)”管理體系，對生產(chǎn)過程

應(yīng)符合GB

14881中第14章和GB/T

β-半乳糖苷酶為食品添加劑新品種等的公告》的規(guī)定。

采用“漏瓢式傳統(tǒng)水煮工藝”進行生產(chǎn)加工。

過濾2次以上，過濾篩孔徑150

制在≤50

℃。

揉攪過程中，根據(jù)芡糊含水量確定添加淀粉速度及添加水量，控制總含水量約為45%～55%，揉制好的

熟的條置陰涼自然卻，送入?yún)s區(qū)進行淋或入容中進水冷水溫制為

將