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Edible mushroom essence seasoning
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Basic data
| Standard ID | SB/T 10484-2008 (SB/T10484-2008) |
| Description (Translated English) | Edible mushroom essence seasoning |
| Sector / Industry | Domestic Trade Industry Standard (Recommended) |
| Classification of Chinese Standard | X66 |
| Classification of International Standard | 67.220.10 |
| Word Count Estimation | 9,982 |
| Date of Issue | 2008-09-27 |
| Date of Implementation | 2009-03-01 |
| 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 5009.12; GB 5461; GB 7096; GB 7718; GB/T 8967-2007; SB/T 10371-2003; JJF 1070; prepackaged State administration of Quality Supervision, Inspection and Quarantine supervision and Administration commodity metering Decree [ 2005 ] No. 75; GB/T 5009.11 |
| Regulation (derived from) | ?Ministry of Commerce Announcement 2008 No.72 |
| Issuing agency(ies) | Ministry of Commerce of the People's Republic of China |
| Summary | This standard specifies the fine mushroom sauces terms and definitions, Products, requirements, test methods, inspection rules, labels, packaging, transport and storage. This standard applies to the meaning of Chapter 3 of mushroom essence seasoning. |
SB/T 10484-2008: Edible mushroom essence seasoning
---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.
Edible mushroom essence seasoning
ICS 67.220.10
X66
Record number. 25130-2008
People's Republic of China domestic trade industry standard
Mushroom seasoning
Released on.2008-09-27
2009-03-01 implementation
Published by the Ministry of Commerce
Content
Foreword III
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Product Category 1
5 Requirements 1
6 Test Method 2
7 Inspection rules 4
8 Labeling, packaging, transportation and storage 4
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. Dashanhe Group Co., Ltd., Shanghai Taitai Le Food Co., Ltd., Dongguan Nestle Co., Ltd.
The main drafters of this standard. Mao Chuanfu, Li Yufeng, Rong Yaozhong, Yu Zhaohao, Qi Xuefeng, Zhao Wei.
Mushroom seasoning
1 Scope
This standard specifies the terms and definitions of mushroom seasonings, product classification, requirements, inspection methods, inspection rules, labels, packaging, transportation and
Storage.
This standard applies to the mushroom seasonings 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
Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11
GB/T 5009.12 Determination of lead in food
GB 5461 table salt
GB 7096 Edible Mushroom Hygiene Standard
GB 7718 prepackaged food labeling rules
GB/T 8967-2007 sodium glutamate (monosodium glutamate)
SB/T 10371-2003 Chicken seasoning
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
Adding or not adding spices to the edible fungus powder or edible fungus concentrated extract, flavor enhancer, table salt and other excipients
And a flavoring agent such as a flavoring agent is processed by mixing and the like, and has a flavoring flavor of edible fungus and flavor.
4 Product Categories
According to the physical and chemical indicators, there are two types. fresh-type mushroom seasonings and flavor-enhancing mushroom seasonings.
5 requirements
5.1 Main raw materials and auxiliary materials
5.1.1 Edible fungi. It should meet the requirements of GB 7096.
...
