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SB/T 10525-2009: Shrimp sauce
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
SB/T 10525-2009	English	209	Add to Cart	3 days [Need to translate]	Shrimp sauce

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. ...