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SB/T 10459-2008 PDF English

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SB/T 10459-2008: Ketchup
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SB/T 10459-2008English259 Add to Cart 3 days [Need to translate] Ketchup

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Basic data

Standard ID SB/T 10459-2008 (SB/T10459-2008)
Description (Translated English) Ketchup
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X66
Classification of International Standard 67.220.10
Word Count Estimation 10,116
Date of Issue 2008-07-03
Date of Implementation 2008-12-01
Quoted Standard GB 2760; GB/T 4789.2; GB/T 4789.3; GB/T 4789.4; GB/T 4789.5; GB/T 4789.10; GB/T 5009.3; GB/T 5009.11; GB/T 5009.12; GB/T 5009.16; GB 5461; GB 5749; GB 7718; GB/T 14215-1993; GB 18187; NY/T 956; SB 10337; JJF 1070
Regulation (derived from) ?Ministry of Commerce Announcement 2008 No.48; Ministry of Commerce Announcement 2008 No.102
Issuing agency(ies) Ministry of Commerce of the People's Republic of China
Summary This standard specifies the tomato sauce terminology and definitions, requirements, test methods, inspection rules, labels, packaging, transport and storage. This standard applies within the meaning of Chapter 3 of the tomato sauce.

SB/T 10459-2008: Ketchup

---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.
Ketchup ICS 67.220.10 X66 Record number. 24726-2008 People's Republic of China domestic trade industry standard Tomato sauce Released on.2008-07-03 2008-12-01 implementation Published by the Ministry of Commerce

Content

Foreword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Requirements 1 5 Test method 2 6 Inspection rules 3 7 label 4 8 Packaging, transportation and storage 4

Foreword

This standard was proposed by the China Condiment Association. This standard is managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. Dongguan Yongyi Food Co., Ltd., Shanghai Weihaomei Food Co., Ltd., Heinz (Qingdao) Food Co., Ltd. The main drafters of this standard. Jian Jiangfeng, Liu Jun, Guo Liang, Zhao Yanrong, Pan Liping, Ma Haijiang, Zhang Tongchun. This standard is the first release. Tomato sauce

1 Scope

This standard specifies the terms and definitions, requirements, test methods, inspection rules, labeling, packaging, transportation and storage of tomato sauces. This standard applies to tomato sauce as referred to 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/T 4789.2 Food hygiene microbiological examination total number of colonies GB/T 4789.3 Determination of coliforms in food hygiene microbiological examination GB/T 4789.4 Food hygiene microbiological examination Salmonella test GB/T 4789.5 Food hygiene microbiological examination Shigella test GB/T 4789.10 Food hygiene microbiological examination Staphylococcus aureus test GB/T 5009.3 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 GB/T 5009.16 Determination of tin in food GB 5461 table salt GB 5749 Sanitary Standard for Drinking Water GB 7718 prepackaged food labeling rules GB/T 14215-1993 canned tomato paste GB 18187 Brewing vinegar NY/T 956 ketchup SB 10337 Preparation of vinegar 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 Concentrated tomato paste as the main raw material, with or without added sugar, table salt, vinegar or edible glacial acetic acid, spices and edible thickeners, etc. The compound seasoning which is prepared, sterilized and filled with excipients is also called tomato sauce.

4 requirements

4.1 Main raw materials and accessories ...

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