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Std ID |
Description (Standard Title) |
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SB/T 10109-1992
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(Vertical leaching meal desolventizing machine)
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SB/T 10110-1992
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(Hybrid disc oil falling film stripper)
|
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SB/T 10111-1992
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(Mixed oil long tube evaporator)
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SB/T 10112-1992
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(YZYX10 screw press Technical conditions)
|
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SB/T 10291.1-1997
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Terms of food machine. Part 1: Terms of diet processing machine
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SB/T 11077-2013
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Meat processing equipment technical requirements. Bowl cutters
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SB/T 10291.1-2012
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Terms of food machine. Part 1: Diet processing machine
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SB/T 10291.2-2012
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Terms of food machine. Part 2: Pastry processing machine
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SB/T 10084-1992
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(Food Machinery Model methodology)
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SB 222-1985
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(Food machinery - General requirements basic technical requirements)
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SB 223-1985
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(Food Machinery General technical requirements of machining technology)
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SB 224-1985
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(Food Machinery General technical requirements for assembly technology)
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SB 225-1985
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(Food Machinery General technical requirements for the casting technique)
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SB 226-1985
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(Food Machinery General technical welding, riveting pieces of technical requirements)
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SB 227-1985
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(General technical conditions for food machinery electrical installations basic technical requirements)
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SB 228-1985
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(Instruments machinery - General requirements painting, plastic General technical requirements)
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SB 229-1985
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(Food Machinery General technical requirements for product packaging technology)
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SB 230-1985
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(Food Machinery General technical product testing rules)
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SB 231-1985
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(General technical conditions for food machinery products, signs, transportation and storage)
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SB/T 10634-2011
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Freshwater fish collagen peptides powder
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SB/T 10381-2005
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Vacuumize soft package for pot-roast meat products
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SB/T 11194-2017
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Instant noodles seasoning
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SB/T 11195-2017
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Seasoing food ingredients fine paste
|
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SB/T 11192-2017
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Chili oil
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SB/T 11191-2017
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(Oyster sauce)
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SB/T 11193-2017
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Meat tenderizer
|
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SB/T 10336-2012
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Blended soy sauce
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SB/T 10337-2012
|
Blended vinegar
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SB/T 10753-2012
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Salad dressing
|
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SB/T 10754-2012
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Mayonnaise
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SB/T 10755-2012
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Mustard
|
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SB/T 10756-2012
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PAO CAI
|
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SB/T 10757-2012
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Beef bouillon
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SB/T 10296-2009
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Wheat paste
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SB/T 10525-2009
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Shrimp sauce
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SB/T 10526-2009
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Rib for seasoning
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SB/T 10458-2008
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Chicken bruillon
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SB/T 10459-2008
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Ketchup
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SB/T 10471-2008
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Condiment dealer management manages the norm
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SB/T 10484-2008
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Edible mushroom essence seasoning
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SB/T 10485-2008
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Seafood powder seasoning
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SB/T 10513-2008
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Beef powder seasoning
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SB/T 10005-2007
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Oyster sauce
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SB/T 10170-2007
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Fermented bean curd
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SB/T 10415-2007
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Chicken powder seasoning
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SB/T 10416-2007
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Seasoning wine
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SB/T 10417-2007
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Method for determination of β-acetylpropionic acid in soy sauce
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SB/T 10431-2007
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Zhacai sauce
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SB/T 10371-2003
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Chicken essence seasoning
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SB 10336-2000
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Blended soy sauce
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SB 10337-2000
|
Blended vinegar
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SB 10338-2000
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Acid hydrolyzed vegetable protein seasoning
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SB/T 10295-1999
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Condiment terminology. Synthesize
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SB/T 10296-1999
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Wheat paste
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SB/T 10298-1999
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Condiment terminology. Soy sauce
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SB/T 10299-1999
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Condiment terminology. Sauce mash
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SB/T 10300-1999
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Condiment terminology. Vinegar
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SB/T 10301-1999
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Condiment terminology. Vegetables pickled in soy sauce and pickles
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SB/T 10302-1999
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Condiment terminology. Fermented bean curd
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SB/T 10303-1999
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Quality standard of ripened vinegar
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SB/T 10304-1999
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Quality standard of bran vinegar
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SB/T 10308-1999
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Analytic methods of the wheat paste
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SB/T 10309-1999
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Soybean paste
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SB/T 10310-1999
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Analytic methods of the soybean paste
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SB/T 10311-1999
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Technical regulations of soy sauce with low-salt and solid state fermentation
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SB/T 10312-1999
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Technical regulations of soy sauce with process of high-salt-diluted state fermentation
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SB/T 10313-1999
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Technical regulations of soy sauce with solid-liquid state fermentation
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SB/T 10314-1999
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Methods of sampling and rules of test
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SB/T 10315-1999
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Enumeration of spore
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SB/T 10316-1999
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Determination of the rate of conidis germination
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SB/T 10317-1999
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Measurement of proteinase activity
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SB/T 10318-1999
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Analysis of ammoniacal nitrogen
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SB/T 10319-1999
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Determination of digestibility of steamed material
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SB/T 10320-1999
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Detection of N-type protein
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SB/T 10321-1999
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Sample preparation of water soluble matter
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SB/T 10322-1999
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Detection of pH
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SB/T 10323-1999
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Measurement of color intensity
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SB/T 10325-1999
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Condiment terminology. Bean products
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SB/T 10326-1999
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Determination of saltfree solids
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SB/T 10172-1993
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Classification of sauce paste
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SB/T 10173-1993
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Classification of soy sauce
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SB/T 10174-1993
|
Classification of Vinegar
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SB/T 10005-1992
|
(Oyster sauce)
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SB/T 10040-1992
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(Pepper)
|
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SB/T 11122-2015
|
Norm on terminology of imported wines
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SB/T 10711-2012
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Technical Regulation on circulation of bulk wines
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SB/T 10712-2012
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Technical Regulation on transportation and storage of wines
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SB/T 10710-2012
|
Circulate terminology for alcohol products
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SB/T 10713-2012
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Technical regulation on the circulation of Chinese crude spirits and base spirits
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SB/T 10686-2012
|
Soyfoods industry terminology
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SB/T 10687-2012
|
Classification of soyfoods
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SB/T 10630-2011
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Technical specifications for field processing bean products
|
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SB/T 10632-2011
|
Thick gravy-stewed semi-dehydrated tofu
|
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SB/T 10633-2011
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Soymilk
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SB/T 10528-2009
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Natto
|
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SB/T 10305-1999
|
Processing procedure of brewing ripened vinegar
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SB/T 10306-1999
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Processing procedure of brewing flavoured vinegar
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SB/T 10307-1999
|
Processing procedure of vinegar with liquid process of submerged fermentation
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SB/T 10100-1992
|
(Pressed sieve, cut model type and main parameters)
|
|
SB/T 10167-1993
|
(Keemun congou)
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