GB/T 23586-2022 English PDFUS$199.00 ยท In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email. GB/T 23586-2022: General quality for soy sauce and pot-roast meat products Status: Valid GB/T 23586: Historical versions
Basic dataStandard ID: GB/T 23586-2022 (GB/T23586-2022)Description (Translated English): General quality for soy sauce and pot-roast meat products Sector / Industry: National Standard (Recommended) Classification of Chinese Standard: X22 Classification of International Standard: 67.120.10 Word Count Estimation: 10,141 Date of Issue: 2022-12-30 Date of Implementation: 2024-07-01 Older Standard (superseded by this standard): GB/T 23586-2009 Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration GB/T 23586-2022: General quality for soy sauce and pot-roast meat products---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.ICS 67.120.10 CCSX22 National Standards of People's Republic of China Replacing GB/T 23586-2009 General rules for the quality of stewed meat products with sauce Posted on 2022-12-30 2024-07-01 Implementation State Administration for Market Regulation Released by the National Standardization Management Committee forewordThis document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules for Standardization Documents" drafting. This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws, regulations, policies and food safety standards and other documents. This document replaces GB/T 23586-2009 "Sauce and Braised Meat Products". Compared with GB/T 23586-2009, except for structural adjustment and editorial Besides the changes, the main technical changes are as follows. ---Change the definition of stewed meat products (see 3.1, 3.1 of the.2009 edition); --- Changed the product classification (see Chapter 4, Chapter 4 of the.2009 edition); --- Changed the requirements for raw materials and auxiliary materials (see 5.1, 5.2, 5.1 of the.2009 edition); --- Changed the sensory requirements (see 6.1, 5.2.1 of the.2009 edition); --- Changed the physical and chemical indicators (see 6.2, 5.2.2 of the.2009 edition); ---Delete the microbial indicator requirements (5.2.3 of the.2009 edition); --- Changed the net content requirements (see 6.3, 5.2.4 of the.2009 edition); --- Increased production and processing management requirements (see Chapter 7); ---Changed the inspection methods of sensory, moisture, protein and net content (see 8.1, 8.2, 8.3, 8.4, 6.1, 6.2, 6.3,.2009 edition 6.8); --- Deleted sodium chloride, nitrite, lead, inorganic mercury, cadmium, total mercury, microbiological test methods (see 6.4, 6.5, 6.6,.2009 edition 6.7); --- Changed the batch requirements (see 9.1, 7.1.2 of the.2009 edition); --- Changed the sampling requirements (see 9.2, 7.1.2, 7.2.3 of the.2009 edition); --- Changed the factory inspection requirements (see 9.3, 7.1 of the.2009 edition); --- Changed the type inspection requirements (see 9.4, 7.2 of the.2009 edition); --- Changed the judgment rules (see 9.5, 7.1.3, 7.2.4 of the.2009 edition) --- Changed the marking requirements (see 10.1, 8.1 of the.2009 edition); --- Changed the packaging requirements (see 10.2, 8.2 of the.2009 edition); --- Changed the storage requirements (see 10.3, 8.4 of the.2009 edition); --- Changed the transportation requirements (see 10.4, 8.3 of the.2009 edition); --- Increased sales requirements (see 10.5) Please note that some contents of this document may refer to patents. The issuing agency of this document assumes no responsibility for identifying patents. This document is proposed by the China Chamber of Commerce. This document is under the jurisdiction of the National Standardization Technical Committee for Meat, Poultry and Egg Products (SAC/TC399). This document was drafted by. Yantai Xiwang Meat Food Co., Ltd., Juewei Food Co., Ltd., Shandong Dezhou Braised Chicken Co., Ltd. Division, Hefei University of Technology, Hubei Zhouheiya Food Industrial Park Co., Ltd., Zhejiang Maishang Food Co., Ltd., Wenzhou Laoli Food Co., Ltd. Division, Zhejiang Wufangzhai Industrial Co., Ltd., Taiyuan Liuweizhai Industrial Co., Ltd., Pingdu Bonia Foods Co., Ltd., China Commercial United China Meat Food Comprehensive Research Center, Shanxi Provincial Inspection and Testing Center, Beijing Tianfuhao Food Co., Ltd., Beijing Shunxin Agricultural Co., Ltd. Co., Ltd. Pengcheng Food Branch, Linyi Jinluo Wenrui Food Co., Ltd., Chengdu Hope Food Co., Ltd., Nanjing Agricultural University, Quanzhou Cheowle Food Co., Ltd., Guangdong Infinity Food Group Co., Ltd., Jiangsu Yurun Meat Food Co., Ltd., Three Squirrels Co., Ltd., Henan Shuang Hui Investment Development Co., Ltd., Liaoji Food Co., Ltd., Shanghai Laiyifen Co., Ltd., Hangzhou Holmes Food Co., Ltd. Division, Jinhua Jinnian Ham Co., Ltd., Wenzhou Salami Food Co., Ltd., Qingdao Gulixiang Industrial Co., Ltd., Hangzhou Dakang Pickled Food Co., Ltd. Co., Ltd., Hangzhou Guanhuawang Food Co., Ltd., Sichuan Gaojin Industrial Group Co., Ltd., Guangdong Zhenmei Food Co., Ltd., Zhejiang Jiashi Food Co., Ltd., Qingdao Xinfusheng Catering Co., Ltd., Jiangsu Feishi Group Co., Ltd., Jinhua Jinmao Ham Co., Ltd., Weiwei Simei Food Technology (Anji) Co., Ltd., Zhejiang Yuzhuang Food Co., Ltd., Jiangnan University, Guangzhou Huangshanghuang Group Co., Ltd. Division, Jiangsu Shuangyu Food Co., Ltd., Jiaxing Wu Zhenmao Food Co., Ltd., Zhejiang Tiange Industrial Co., Ltd., Zhejiang Xinchen Foodstuffs Co., Ltd. Co., Ltd., Zhejiang Laotang Ham Food Co., Ltd., Xiamen Yinxiang Group Co., Ltd., Hubei Anjing Food Co., Ltd., Zhejiang Xin'an Food Co., Ltd., Laiyang Inspection and Testing Center, Liaocheng Inspection and Testing Center, Qingdao Xinwanfu Food Co., Ltd., Shenzhen Hongjinghe Food Co., Ltd. Co., Ltd., Qingdao Pony Testing Co., Ltd., Taizhou Anjing Food Co., Ltd., Chuangwei Tongue Freeze-Dried Food Technology (Zhongshan) Co., Ltd., Shanghai Micro-spectrum Detection Technology Group Co., Ltd., Liaoning Xin'an Food Technology Co., Ltd. The main drafters of this document. Xu Baocai, Wang Shouwei, Liu Zhenyu, Li Jianjun, Jiang Hao, Zhang Qingyong, Zhang Chunyan, Niu Zhonghua, Ma Xianqiu, Li Chunbao, Chen Zhaogui, Du Qiaozhen, Shan Shengwen, Cui Guihai, Wang Caihong, Zhou Hui, Wu Zhiming, Zhao Xiangjin, Rong Qingjun, Zhao Bing, Liang Baoai, Lei Fuqiang, Zi Yajing, Li Baozhen, Ni Laixue, Wu Hao, Ya Benqin, Jiang Yong, Lu Zhen, Zhang Miao, Chen Enbing, Yang Huanbin, Li Chao, Gu Qianhui, Zhang Liaoyuan, He Dongyun, Xue Xiangyang, Wei Xiaopan, Li Xiaochun, Zhang Lihua, Yang Ming, Wang Weiqiang, Ye Li, Ni Xiuqin, Yan Hongbing, Jin Xia, Zhang Chun, Zhuang Peirui, Chen Churui, Ding Honghua, Yang Shizhen, Fei Hongjun, Zhang Jilin, Wei Shengchao, Chen Tianqi, Fan Daming, Liu Yongqiang, Chu Jieming, Xu Guorong, Cheng Yajin, Xu Xingsheng, Zhang Zhigang, Qiao Kangyin, Hu Zhongliang, Tan Qi, Wang Shanshan, Xu Xiangdong, Yang Kai, Pang Mingzhu, Liu Chengyang, Xiao Yongqiang, Ji Chunbo, Jiang Heng, Gong Qizhou, Liu Yifeng. The release status of previous versions of this document and the documents it replaces are as follows. ---First published as GB/T 23586-2009 in.2009; --- This is the first revision. General rules for the quality of stewed meat products with sauce1 ScopeThis document specifies the product classification, raw and auxiliary material requirements, technical requirements, production and processing management, inspection rules, signs, packaging It describes the requirements for packaging, storage, transportation and sales, and describes the inspection methods. This document is applicable to the production, inspection and sales of sauced and braised meat products.2 Normative referencesThe contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document. GB/T 191 Packaging, storage and transportation icon marks GB 5009.3 National Food Safety Standard Determination of Moisture in Food GB 5009.5 National Food Safety Standard Determination of Protein in Food GB/T 9695.19 Sampling methods for meat and meat products GB 23350 Restrictions on Excessive Packaging of Commodities Food and Cosmetics SB/T 10826 Processed food sales service requirements for meat products JJF1070 Quantitative packaging commodity net content measurement inspection rules3 Terms and DefinitionsThe following terms and definitions apply to this document. 3.1 Soy sauce and pot-roast meat products With fresh (frozen) livestock and poultry meat or edible by-products as the main raw material, after pretreatment, it is mixed with food accessories, marinated (or not marinated), sauced or Cooked meat products that are marinated, packaged (or not packaged), sterilized (or not sterilized), and cooled.4 Product categoriesAccording to the different raw materials of the product, it is divided into. ---Sauce and marinated livestock meat. sauce and stewed meat products processed with livestock meat as the main raw material; ---Sauce and marinated poultry meat. sauce and stewed meat products processed with poultry meat as the main raw material; ---Other types of soy sauce. edible by-products of livestock and poultry (including the head, neck, wings, claws, hoofs, tails, skin, bones, internal organs, etc. of livestock and poultry) Sauce and braised meat products processed as the main raw material.5 Requirements for raw and auxiliary materials5.1 Raw materials Raw meat should comply with national standards or industry standards. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of GB/T 23586-2022_English be delivered?Answer: Upon your order, we will start to translate GB/T 23586-2022_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.Question 2: Can I share the purchased PDF of GB/T 23586-2022_English with my colleagues?Answer: Yes. The purchased PDF of GB/T 23586-2022_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.Question 3: Does the price include tax/VAT?Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countriesQuestion 4: Do you accept my currency other than USD?Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.Question 5: Should I purchase the latest version GB/T 23586-2022?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 23586-2022 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically. |
