DB5103T 1-2019 地理標(biāo)志產(chǎn)品 富順香辣醬生產(chǎn)技術(shù)規(guī)范

DB5103DB5103/T1—2019地理標(biāo)志產(chǎn)品富順香辣醬生產(chǎn)技術(shù)規(guī)范ProductofgeographicalindicationTechnicalspecificationforFushunchilliseasoningprocessing2019-07-01發(fā)布2019-07-20實(shí)施自貢市市場(chǎng)監(jiān)督管理局發(fā)布I前言................................................................................II#1范圍..............................................................................1#2規(guī)范性引用文件....................................................................1#3術(shù)語(yǔ)和定義........................................................................1#4地理標(biāo)志保護(hù)范圍.............................................................5原輔材料..........................................................................2#5.1辣椒..........................................................................2#5.2釀造醬油......................................................................2#5.3食用鹽........................................................................2#5.4生產(chǎn)用水......................................................................2#5.5菜籽油........................................................................2#5.6香辛料........................................................................2#6生產(chǎn)設(shè)備..........................................................................2#6.1基本要求......................................................................2#6.2常用生產(chǎn)設(shè)備...........................................................7生產(chǎn)工藝..........................................................................2#7.1原輔料預(yù)處理.......................................................7.2原輔料加工....................................................................3#7.3調(diào)配..........................................................................3#7.4灌裝..........................................................................3#7.5包裝..........................................................................4#7.6檢驗(yàn)..........................................................................4#7.7入庫(kù)..........................................................................4#7.8關(guān)鍵控制點(diǎn)要求.....................................................8生產(chǎn)現(xiàn)場(chǎng)衛(wèi)生、安全和環(huán)保要求................................................附錄A（規(guī)范性附錄）地理標(biāo)志產(chǎn)品富順香辣醬生產(chǎn)區(qū)域范圍1GB7718食品安全國(guó)家標(biāo)準(zhǔn)預(yù)GB/T19538危害分析與關(guān)鍵控制點(diǎn)(HACCPGB28050食品安全國(guó)家標(biāo)準(zhǔn)預(yù)包裝2香辛料應(yīng)符合GB/T12729.1、6.1.2與食品直接接觸的設(shè)施、設(shè)備、工器具宜采用不銹鋼制作，采用木質(zhì)或竹質(zhì)3原輔料殺菌原輔料加工包裝原輔料殺菌原輔料加工包裝預(yù)包裝容器殺菌原輔料預(yù)處理將香辛料投入磨粉機(jī)，粉碎成10目以上的香辛料粉；在醬油中加入香辛料粉常溫浸泡24h，再升溫至90℃~100℃,恒溫30min以上，冷卻至常溫，作為特制醬油備用。將菜籽油盛入煉油設(shè)備中，升溫至210℃±5℃時(shí)，用少量清水淋入熱油中，待熱油停止加熱；待油溫降至160℃±5℃,