 Home > Food News > Food Flavorings News > Notice of the Gansu Provincial Market Supervision and Administration Bureau on printing and distributing the "Production Specifications for Small Workshops of Edible Vegetable Oil in Gansu Province" and "Production Specifications for Small Workshops of Vinegar in Gansu Province"

Notice of the Gansu Provincial Market Supervision and Administration Bureau on printing and distributing the "Production Specifications for Small Workshops of Edible Vegetable Oil in Gansu Province" and "Production Specifications for Small Workshops of Vinegar in Gansu Province"

 Last Update: 2022-09-06
 Source: Internet
 Author: User

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Municipal, Lanzhou New District, Gansu Mining District Market Supervision and Administration Bureau, Dongfengchang District Industrial and Commercial Bureau:

Supervision and management

In order to strictly regulate the production and processing behavior of small food workshops and strengthen the quality and safety supervision of small food workshops, in accordance with the "Food Safety Law of the People's Republic of China" and "Regulations on the Supervision and Administration of Small Stalls in Small Food Workshops in Gansu Province" and other laws and regulations, the Provincial Market Supervision Bureau has formulated the "Production Specifications for Small Workshops of Edible Vegetable Oil in Gansu Province" and "Production Specifications for Small Workshops of Vinegar in Gansu Province", which are hereby issued and issued, please comply with them
.

Food small workshop production and processing quality and safety supervision food safety law regulations vegetable oil vinegar

Gansu Provincial Market Supervision and Administration Bureau

August 19, 2022

Production specifications of small workshops of edible vegetable oil in Gansu Province

1.
Basis and Scope of Application

1.
1 In order to further standardize the production and processing behavior of small workshops of edible vegetable oil and ensure food safety, this specification is formulated in accordance with the Regulations on the Supervision and Administration of Small Food Workshops and Small Stalls
in Gansu Province.

1.
2 This specification applies to small workshops (hereinafter referred to as oil mills) that use rapeseed, corn, soybeans, peanuts, sesame seeds, cottonseeds, camellia oleifera seeds, flaxseeds, etc.
as raw materials to produce and process edible vegetable oil (excluding edible blending oil) on site through the pressing process
.

2.
Production process

2.
1 Cold pressing process: raw material treatment→ pressing → filtration

2.
2 Hot pressing process: raw material treatment→ roasting→ cooking (optional) → pressing → alkali refining (optional) → filtration

3.
Processing site

3.
1 Oil mills must maintain a safe distance from toxic and harmful places and other sources of pollution; Not less than 25 meters away from pollution sources such as garbage dumps, sewage tanks, pit toilets, livestock sheds, etc.
; Toxic, odorous and corrosive items
shall not be piled up in the oil mill.

3.
2 The oil mill should independently set up raw material areas, roasting areas, pressing areas, filling areas, finished product areas suitable for production, keep ventilation, drying and clean, and have disinfection, changing clothes, washing, lighting, ventilation, dustproof, fly-proof, rat-proof, insect-proof and other facilities, and the production and processing sites should be separated from
the living area.

3.
3 The production and processing workshop of the oil mill should use non-toxic, harmless, fireproof and easy to clean building materials
.

3.
4 The production and processing site shall be equipped with corresponding fireproof and explosion-proof facilities and equipment
.

3.
5 Oil mills must have facilities or facilities
for washing and storing garbage and waste.

4.
Processing equipment

4.
1 The oil mill should have the following intact equipment: screening equipment, crushing equipment (optional), roasting equipment, cooking equipment (optional), pressing equipment, alkali refining equipment (optional), filtration equipment
.

4.
2 Processing containers, tools and equipment shall be non-toxic and harmless, and meet food safety requirements, and shall not use containers
containing chemical substances and not easy to clean.

4.
3 Processing containers, tools and equipment should be kept clean, cleaning and disinfection should be carried out before and after use, and when the processing equipment is stopped, a dust cover
should be covered.

4.
4 The processing equipment should be regularly maintained to ensure that the equipment can operate normally
.

5.
Process control

5.
1 Raw material screening and crushing
.
Impurities should be removed cleanly, and it is forbidden to use moldy materials as raw materials for vegetable oil processing; When using peanuts, etc.
as raw materials for vegetable oils, it is necessary to use a crusher to crush
them.

5.
2 Sauté.

Oil mills that use hot pressing technology to process vegetable oil should control the time and temperature of raw materials, and constantly turn when roasting raw materials to ensure uniform
heating.

5.
3 Cooking (optional
).
Oil mills that use the hot pressing process to process vegetable oil should control the roasting and cooking time
of raw materials.

5.
4 Pressing
.
The material after roasting should be pressed immediately to ensure the temperature of the material (only for the hot pressing process); No coking materials should be used for pressing
.
The wrapping used in the press should be non-toxic and harmless (straw, yarn, canvas, etc.
), and abandoned fertilizer packaging bags should not be used; There should be measures to prevent oil contamination of the product in the production equipment; The pressed meal should be stored separately to prevent cross-contamination
of raw materials, meal and finished products.

5.
5 alkali refining (optional
).
When removing crude oil impurities through the alkali refining process, the food additives sodium hydroxide (edible alkali) and sodium bicarbonate (baking soda) are allowed to be used as processing aids, and the dosage and name
of the above two processing aids are clearly indicated at the production site.

5.
6 Filtering
.
The screen and filter cloth should be ensured to be clean, and the screen and filter cloth should be cleaned or replaced regularly; Commonly used filtration equipment includes vacuum pressure filtration equipment, centrifugal filtration equipment, multi-layer filtration equipment, etc
.

5.
7 Storage and Packaging
.
The refined oil packaging workshop shall set up areas and facilities for hand washing, dressing and disinfection; Refined oil should be stored in clean, ventilated, dry, cool, protected from light finished product area, transporting, holding vegetable oil pipelines, containers should meet food safety standards, before and after use should be washed, kept clean; Oil mills shall regularly inspect the oil in stock and promptly clean up the oil that has deteriorated or exceeded the shelf life
.

6.
Quality control

6.
1 The purchased raw materials should be dry, moldless and spoiled, and pollution-free, and it is strictly forbidden to use raw materials mixed with non-vegetable oils and oils to produce vegetable oils
.

6.
2 The oil mill shall establish a purchase inspection record system, truthfully record the name, specification, quantity, production date or production batch number, shelf life, purchase date and supplier name, address, contact information and other contents of food raw materials, accessories, food additives and food-related products, and save relevant vouchers
.
Records and vouchers are kept for a period not less than six months after the expiration of the shelf life of the product; If the quality period is not specified, the storage period shall not be less than two years; Where it belongs to the management of production licenses in accordance with law, procurement
shall be made from enterprises that have obtained production licenses.

6.
3 Self-supplied raw materials
.
For customer self-supplied incoming processing, self-supplied raw materials should be screened to remove moldy raw materials and dust in raw materials; Moldy raw materials shall not be produced and processed
.

6.
4 Raw materials should be stored separately and shall not be mixed with toxic, harmful and corrosive items
.

6.
5 Food additives shall be stored in a special area (cabinet), kept by special personnel, have special weighing instruments (accurate to 0.
1g), and shall not use spoiled or exceed the shelf life of raw materials and food additives
.

6.
6 The production of edible vegetable oils is strictly prohibited from adding ethyl maltol and flavor pigments
.

6.
7 Different materials shall not be used as raw materials for production and processing at the same time, and false identification, adulteration and adulteration are strictly prohibited
.

7.
Packaging and labelling

7.
1 Vegetable oil containers should choose food-grade packaging materials with good sealing, non-toxic and harmless and meet food safety standards
.

7.
2 The packaged vegetable oil produced and processed by the oil mill shall be marked on its packaging as follows: product name, ingredient list, net content (specification), production date, shelf life, storage conditions, small workshop name, registration certificate number, production address and contact information
.

7.
3 The bulk vegetable oil produced and processed by the oil mill shall indicate the product name, production date, shelf life, storage conditions and the name of the small workshop, the registration certificate number, the production address and the contact information on its container, outer packaging or external label
plate.

8.
Finished product sales

8.
1 The oil mill shall establish a bulk sales ledger, truthfully record the product name, quantity, specifications, sales time, sales object and contact information, etc.
, and the record shall not be less than two years
.

8.
2 Bulk products are only available for sale
at this processing point.

Gansu province vinegar small workshop production standards

1.
Basis and Scope

1.
1 In order to further standardize the production and processing behavior of small vinegar workshops and ensure food safety, this specification is formulated in accordance with the Regulations on the Supervision and Administration of Small Food Workshops and Small Stalls
in Gansu Province.

1.
2 This specification applies to small workshops (hereinafter referred to as "vinegar mills")
that use various raw materials containing starch, sugar or edible alcohol alone or in combination, and produce and process vinegar through fermentation processes.

2.
Production process

2.
1 Raw material treatment (cooking) → alcoholic fermentation→ acetic fermentation→ sealing and aging → (smoked) → soaking → sterilization → packaging
.

2.
2 Solid fermented vinegar: vinegar made of grain and its by-products as raw materials and fermented with solid vinegar.

2.
3 Liquid fermented vinegar: vinegar made of grain, sugar, fruit or edible alcohol as raw materials and fermented with liquid acetic mash
.

3.
Processing site

3.
1 Vinegar mills must maintain a safe distance from toxic and harmful places and other sources of pollution; Not less than 25 meters away from pollution sources such as garbage dumps, sewage tanks, pit toilets, livestock sheds, etc.
; No poisonous, odorous or corrosive items
shall be piled up in the vinegar mill.

3.
2 The vinegar mill shall independently set up a handwashing and dressing area, raw material storage and processing area, fermentation area, vinegar (sterilization) area, filling area, finished product storage area suitable for production, keep it ventilated, dry and clean, and have ventilation, lighting, dustproof, fly-proof, rat-proof and insect-proof facilities, which should be separated from
the living area.

3.
3 Vinegar mill production and processing workshop should use non-toxic, harmless, fireproof and easy to clean building materials
.

3.
4 The production and processing site shall be equipped with corresponding fireproof and explosion-proof facilities and equipment
.

3.
5 Vinegar mills must have facilities or facilities
for washing and storing garbage and waste.

4.
Processing equipment

4.
1 The vinegar factory shall have the following intact equipment: raw material processing equipment, koji making equipment, cooking equipment, fermentation equipment, storage containers, sterilization equipment, packaging (filling) equipment, weighing tools, etc
.

4.
2 Processing containers, tools and equipment shall be non-toxic and harmless, and meet food safety requirements, and shall not use containers
containing chemical substances and not easy to clean.

4.
4 The processing equipment should be regularly maintained to ensure that the equipment can operate normally
.

5.
Process control

5.
1 Solid fermented vinegar

5.
1.
1 Raw material handling
.
The raw materials are crushed, and the moisture is added according to the form of the steamed material and the characteristics of the raw material accessories, and the cooking time and pressure
are determined according to the equipment for the raw materials.

5.
1.
2 Brewing
.
The clinker is cooled down and mixed with a saccharifier or yeast
.
The saccharification agent can be selected as a large koji, a small koji, malt, bran koji or amylase preparation.

Yeast can optionally use alcoholic fermentation active dry yeast or other yeast species
.

5.
1.
3 Wineification
.
The wine is fermented in the pool (tank), stirred or poured and compacted, and the pool (cylinder)
is sealed with plastic film.
At the end of the fermentation period, the pool (cylinder) is opened to measure the acid and test the wine
.

5.
1.
4 Vinegar brewery
.
Add excipients according to the appropriate ratio, inoculate acetic acid bacteria mash (or hot acetic mash), mix well to make vinegar
mash.
Excipients can be used rice husks, bran, bran, corn cobs, sorghum husks, etc
.
Acetate bacteria can choose acetic acid-producing acetic acid or pure culture of acetic acid bacteria
.

5.
1.
5 Vinegaration
.
Fermentation of the acrylic fermentation, regularly check the total acid content and ethanol content of the vinegar and mash
solution.

5.
1.
6 Seal the aged wine
.
After the mature vinegar is compacted with salt, the vinegar is aged and drizzled with vinegar
.

5.
1.
7 Smoked (optional
).
It can be drizzled with a mixture of fermented vinegar or drizzled with vinegar
alone.

5.
1.
8 Immersion
.
Place the mature acetic into the shower and soak it three times
.

5.
1.
9 Sterilization
.
Determine the sterilization temperature and time
based on the condition of the equipment.

5.
1.
10 Packaging
.
Packaging materials that come into direct contact with food should comply with food safety standards
.

5.
2 Liquid fermented vinegar

5.
2.
1 Crushing
of raw materials.
The raw materials are crushed and can be crushed by dry or wet
.

5.
2.
2 Liquefaction
.
It can be boiled and gelatinized with high pressure and then liquefed with enzymes, or it can be directly added to the enzyme to heat up and liquefy
.

5.
2.
3 Saccharification
.
The saccharification agent often uses glucose amylase preparations, and can also be combined with malt, bran koji, large koji and small koji
.
When making koji, the barley, peas and wheat are crushed in proportion, put into the culture tank, stirred with bran koji, and made into a brick-like curved blank, which is stacked up and set aside
in a shady and dry ventilation place.

5.
2.
4 Wineification
.
The saccharification solution is placed in a large porcelain jar and fermented
naturally with dried yeast or mother mash.

5.
2.
5 Acetylation
.
After the mash is fermented and matured by acetic fermentation, the acetic mash is removed
.
Sealing vinegar can seal the liquor into a large porcelain cylinder for fermentation
.
At the end of fermentation, add table salt
as needed.

5.
2.
6 Sterilization
.
Same as solid fermentation
.

5.
2.
7 Packaging
.
Same as solid fermentation
.

6.
Quality control

6.
1 Vinegar mills shall establish a purchase inspection record system, truthfully record the name, specification, quantity, production date or production batch number, shelf life, purchase date and supplier name, address, contact information and other contents of food raw materials, accessories, food additives and food-related products, and save relevant certificates
.
Records and vouchers are kept for a period not less than six months after the expiration of the shelf life of the product; If the quality period is not specified, the storage period shall not be less than two years; Where it belongs to the management of production licenses in accordance with law, procurement
shall be made from enterprises that have obtained production licenses.

6.
2 Raw materials should be stored separately and shall not be mixed with toxic, harmful and corrosive items
.

6.
3 Food additives shall be stored in a special area (cabinet) and kept by special personnel, with special weighing instruments (accurate to 0.
1g), and shall not use raw materials and auxiliary materials and food additives
that have deteriorated or exceeded the shelf life.

6.
4 Must not use mildew, aged raw grain for fermentation
.

6.
5 Production water shall comply with sanitary standards
for drinking water.

6.
6 Vinegar factory produces vinegar, and it is strictly forbidden to use glacial acetic acid, cyclamate and other processing blending
.

7.
Packaging and labelling

7.
1 Vinegar containers should choose food-grade packaging materials
with good sealing, non-toxic and harmless.

7.
2 The packaging vinegar produced and processed shall be marked on its packaging as follows: product name, ingredient list or ingredient list, net content (specification), total acid content, production date, shelf life, storage conditions, small workshop name, registration certificate number, production address and contact information, etc
.

7.
3 The bulk vinegar produced and processed shall indicate the product name, production date, shelf life, storage conditions and the name of the small workshop, registration certificate number, production address and contact information on its container, outer packaging or external label plate
.

8.
Finished product sales

8.
1 Vinegar Mill shall establish a batch sales ledger, truthfully record the product name, quantity, specifications, sales time, sales objects and contact information, etc.
, and keep the records for not less than two years
.

8.
2 Bulk vinegar is only available for sale
at this production and processing point.

8.
3 The sale of bulk vinegar
without any label marking is prohibited.

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