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SB/T 10525-2009: Shrimp sauce
Status: Valid
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10525-2009 | English | 209 |
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Shrimp sauce
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SB/T 10525-2009
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Basic data | Standard ID | SB/T 10525-2009 (SB/T10525-2009) | | Description (Translated English) | Shrimp sauce | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 8,884 | | Date of Issue | 2009-04-02 | | Date of Implementation | 2009-12-01 | | Quoted Standard | GB 2760; GB 2762; GB/T 4789.22; GB/T 5009.3-2003; GB/T 5009.11; GB/T 5009.12; GB/T 5009.17; GB/T 5009.39-2003; GB/T 5009.44-2003; GB/T 5009.190; GB 5461; GB 5749; GB/T 6682; GB 7718; GB 10133; JJF 1070; prepackaged State administration of Quality Supervision, Inspection and Quarantine supervision and Administration commodity metering Decree [ 2005 ] No. 75 | | Regulation (derived from) | ?Ministry of Commerce Announcement 2009 No.21 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the definition of shrimp paste, technical requirements, test methods, inspection rules and labeling, packaging, transport, storage requirements. This standard applies to shrimp paste as defined in Chapter 3. | SB/T 10525-2009: Shrimp sauce---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.
Shrimp sauce
ICS 67.220.10
X66
Record number. 26090-2009
People's Republic of China domestic trade industry standard
Shrimp paste
Released on.2009-04-02
Implementation of.2009-12-01
Published by the Ministry of Commerce
Foreword
This standard was proposed by the Ministry of Commerce of the People's Republic
This standard is under the jurisdiction of the National Condiment Standardization Technical Committee.
This standard was drafted. Lee Kum Kee (Xinhui) Food Co., Ltd.
The main drafters of this standard. Sun Shengmei, Huang Jieyi, Xie Jianping, Lu Jianyu, Yang Jieming.
Shrimp paste
1 Scope
This standard specifies the definition, technical requirements, test methods, inspection rules and requirements for labeling, packaging, transportation and storage of shrimp paste.
This standard applies to shrimp paste as defined in Chapter 3.
2 Normative references
The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all
Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study
Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard.
GB 2760 Hygienic standard for food additives
GB 2762 food contaminant limit
GB/T 4789.22 Food hygiene microbiological examination condiment inspection
GB/T 5009.3-2003 Determination of moisture in foods
Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11
GB/T 5009.12 Determination of lead in food
Determination of total mercury and organic mercury in foods GB/T 5009.17
GB/T 5009.39-2003 Analytical method for hygienic standard of soy sauce
GB/T 5009.44-2003 Analytical method for hygiene standards for meat and meat products
Determination of indicative polychlorinated biphenyls content in foods GB/T 5009.190
GB 5461 table salt
GB 5749 Sanitary Standard for Drinking Water
GB/T 6682 Analytical laboratory water specifications and test methods
GB 7718 prepackaged food labeling rules
GB 10133 Hygienic standard for aquatic condiments
JJF1070 Quantitative packaging commodity net content measurement inspection rules
State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75
3 Terms and definitions
The following terms and definitions apply to this standard.
3.1
The main ingredient of sea prawn is salted, fermented and hydrolyzed, and mixed with various spices and other accessories.
4 Technical requirements
4.1 Main raw materials and accessories
4.1.1 Sea shrimp. fresh, non-polluting, free of impurities.
4.1.2 Edible salt. It should meet the requirements of GB 5461.
4.1.3 Production water. It should meet the requirements of GB 5749.
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