ISO/DIS 24220

DRAFT INTERNATIONAL STANDARD
ISO/DIS 24220
ISO/TC 34/SC 3 Secretariat: TSE
Voting begins on: Voting terminates on:
2020-01-10 2020-04-03
Paocai (salted fermented vegetables) — Specification and
test methods
ICS: 67.080.20
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ISO/DIS 24220:2020(E)
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ISO/DIS 24220:2020(E)
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Foreword ........................................................................................................................................................................................................................................iv

Introduction ..................................................................................................................................................................................................................................v

1 Scope ................................................................................................................................................................................................................................. 1

2 Normative references ...................................................................................................................................................................................... 1

3 Terms and definitions ..................................................................................................................................................................................... 1

4 Classification ............................................................................................................................................................................................................ 2

5 Product requirements .................................................................................................................................................................................... 2

5.1 Sensory requirements ...................................................................................................................................................................... 2

5.1.1 Colour ........................................................................................................................................................................................ 2

5.1.2 Flavour ...................................................................................................................................................................................... 2

5.1.3 Texture ...................................................................................................................................................................................... 2

5.1.4 Appearance ........................................................................................................................................................................... 2

5.1.5 Impurities .............................................................................................................................................................................. 2

5.2 Physical and chemical requirements ................................................................................................................................... 2

5.3 Limits of microorganisms .............................................................................................................................................................. 3

5.4 Limits of food additives ................................................................................................................................................................... 3

5.5 Limits of heavy metals ...................................................................................................................................................................... 3

5.6 Limits of pesticide residue ............................................................................................................................................................ 3

6 Sampling and test methods ....................................................................................................................................................................... 3

6.1 Sampling ....................................................................................................................................................................................................... 3

6.2 Sensory inspection .............................................................................................................................................................................. 3

6.3 Inspection of physical and chemical indexes ................................................................................................................ 4

6.4 Detection of microorganisms ..................................................................................................................................................... 4

7 Labelling, transport and storage ......................................................................................................................................................... 4

Bibliography ................................................................................................................................................................................................................................ 5

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PAOCAI(salted fermented vegetables) is a representative of traditional fermented vegetables product,

rich in organic acids, amino acids and other nutrients. It is recognized as being conducive to human