GB/T 20903-2007 PDF in English
GB/T 20903-2007 (GB/T20903-2007, GBT 20903-2007, GBT20903-2007)
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Classification of condiment
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GB/T 20903-2007: PDF in English (GBT 20903-2007) GB/T 20903-2007
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.220.10
X 66
Classification of condiment
ISSUED ON: APIL 05, 2007
IMPLEMENTED ON: SEPTEMBER 01, 2007
Issued by: General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration of the People’s Republic of China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and definitions ... 4
4 Classification ... 4
Classification of condiment
1 Scope
This Standard specifies the terms, definitions and product classification of condiment.
This Standard applies to condiment.
2 Normative references
The terms in the following documents become the terms of this Standard by reference
to this Standard. For dated references, all subsequent amendments (not including errata
content) or revisions do not apply to this Standard. However, parties to agreements
based on this Standard are encouraged to study whether the latest versions of these
documents can be used. For undated references, the latest edition applies to this
Standard.
GB/T 15091-1994, Fundamental terms of food industry
3 Terms and definitions
The following terms and definitions are applicable to this Standard.
3.1 Condiment
Products that are widely used in diet, cooking and food processing to reconcile taste
and odor, which have the functions of removing fishy smell, removing mutton,
removing greasy, increasing aroma, and increasing freshness.
Note: Rewrite GB/T 15091-1994, definition 3.15.
4 Classification
Classification, in this Standard, is made according to the end product of condiment.
4.1 Edible salt
Also known as table salt. The salt which uses sodium chloride as the main ingredient,
and is used for cooking, seasoning and pickling. According to the production and
processing methods, it can be divided into refined salt, crushed washing salt and sun-
dried salt.
4.2 Sugar
Sugar used for flavoring, which generally refers to white granulated sugar or soft white
sugar that are refined from bananas or beets, and also includes starch syrup, cerealose,
glucose, lactose, etc.
4.3 Soy sauce
4.3.1 Fermented soy sauce
Liquid condiment with special color, aroma and taste, which is made from raw materials
such as soybean and/or defatted soybean, wheat and/or bran by microbial fermentation.
4.3.2 Formulated soy sauce
Liquid condiment prepared from fermented soy sauce – as the main body (not less than
50% in terms of total nitrogen) – and acid-hydrolyzed vegetable protein seasoning
liquid, food additives, etc.
4.3.3 Iron-fortified soy sauce
Nutritionally enhanced condiment made by adding a certain amount of
Ethylenediaminetetraacetic Acid Ferric Sodium Salt (NaFeEDTA) to soy sauce
according to the standard.
4.4 Vinegar
4.4.1 Fermented vinegar
Liquid condiment brewed by microbial fermentation using various materials containing
starch and sugar, or alcohols, alone or in combination.
4.4.2 Formulated vinegar
Seasoning vinegar prepared by mixing fermented vinegar – as the main raw material
(not less than 50% in terms of acetic acid) – with edible glacial acetic acid and food
additives.
4.5 Monosodium glutamate
4.5.1 Monosodium glutamate (sodium glutamate 99%)
White crystals or powders with sodium glutamate content not less than 99.0% and a
special umami, which is refined through microbial (such as corynebacterium
glutamicum) fermentation, extraction, neutralization, and crystallization, using starch
and carbohydrates as raw materials.
4.5.2 Salted monosodium glutamate (gourmet powder)
Sauce made through salting, fermentation and enzymolysis, with sea shrimp as the main
raw material, and various spices and other ingredients as auxiliary materials.
4.7.8 Mustard
Sauce made from mustard seeds or mustard tubers, with a pungent and spicy taste.
4.8 Fermented soya beans
Dry or semi-dry granular product made from soybeans – as the main raw material –
after cooking, koji-making, fermentation and brewing.
4.9 Fermented bean curd
Seasoning product eaten together with rice or bread, which is made by using soybean
as the raw material, through refining, making blanks, cultivating bacteria and
fermenting.
4.9.1 Red fermented bean curd
Fermented bean curd with a red or purple appearance, which is brewed by matching red
yeast rice in the soup base of late-fermented fermented bean curd.
4.9.2 White fermented bean curd
Fermented bean curd with a white or light-yellow appearance, which is brewed without
adding any coloring agent in the soup base of late-fermented fermented bean curd.
4.9.3 Green fermented bean curd
Fermented bean curd with a sulfide smell and a bean-green appearance, which is brewed
by using low-salt water as the soup base in the late fermentation process of fermented
bean curd.
4.9.4 Sauce fermented bean curd
Fermented bean curd with a brown-red appearance, which is brewed by using sauce
koji as the main auxiliary material in the late fermentation process of fermented bean
curd.
4.9.5 Colored fermented bean curd
Fermented bean curds of various flavors, which are made by adding ingredients of
different flavors in the production process of fermented bean curd.
4.10 Fish sauce
Umami liquid condiment made from fish, shrimp and shellfish through biological
enzymolysis under high salt content.
4.11 Oyster sauce
Condiment made by concentration of the steamed and boiled juice of oysters or direct
enzymolysis of oyster meat, and then adding raw materials such as sugar, salt, pollen
or modified starch, supplemented by other ingredients and food additives.
4.12 Shrimp oil
The juice extracted from shrimp paste is called shrimp oil.
4.13 Olive oil
Vegetable oil pressed and processed using fresh olives as the raw material, which is
mostly used for western food seasoning.
4.14 Seasoning wine
Liquid condiment that is prepared and processed by using fermented wine, distilled
wine or edible alcohol as the main raw material, and adding edible salt (plant spices can
be added).
4.15 Spices and spicy condiments
4.15.1 Spices
Spices mainly come from the fruits, stems, leaves, bark, roots, etc. of various naturally
grown plants, which have a strong aromatic and spicy taste.
4.15.2 Spice condiments
Products made with various spices as the main raw materials, with or without the
addition of auxiliary materials.
4.15.2.1 Spice seasoning powder
Powdered product made from one or more spices by grinding.
4.15.2.2 Spice seasoning oil
Products made by extracting taste composition from spices and their flavor components
in vegetable oil, such as chili oil, mustard oil.
4.15.2.3 Spice sauce
Liquid product made mainly from spices by extracting the taste components.
4.15.2.4 Oil pepper
4.16.1.6 Other solid compound condiments
4.16.2 Liquid compound condiment
Liquid compound condiment which is processed by using two or more seasonings as
the main raw materials and adding or not adding other auxiliary materials.
4.16.2.1 Chicken soup condiment
Juice compound condiment with the rich umami and aroma of chicken, which is
processed by using ground chicken or chicken bones or their concentrated extracts and
other auxiliary materials as the raw materials, with or without the addition of flavoring
agents such as spices and/or edible spices.
4.16.2.2 Rice wine sauce
Juice made by using rice as raw material to make rice wine lees, adding appropriate
amount of spices for aging, to make fragrant lees; then extracting lees juice, adding rice
wine, salt, etc., and filtering.
4.16.2.3 Other liquid compound condiments
Other liquid compound condiments other than chicken soup condiment and rice wine
sauce.
4.16.3 Compound seasoning sauce
Sauce-like compound condiment which is processed by using two or more seasonings
as the main raw materials and adding or not adding other auxiliary materials.
4.16.3.1 Flavored sauce
Seasoning sauces with a certain flavor, which are made from meat, fish, shellfish, fruits
and vegetables, vegetable oils, spices, food additives and other ingredients.
4.16.3.2 Salad dressing
A western condiment. Semi-solid emulsified sauce, which is processed through mixing,
stirring, emulsification and homogeneity by using vegetable oil, acidic ingredients
(vinegar, sour agent) as the main ingredients, supplemented by modified starch,
sweeteners, salt, spices, emulsifiers, thickeners and other ingredients.
4.16.3.3 Mayonnaise
A western condiment. Semi-solid emulsified sauce, which is processed through mixing,
stirring, emulsification and homogeneity by using vegetable oil, acidic ingredients
(vinegar, sour agent) and yolk as the main ingredients, supplemented by modified starch,
sweeteners, salt, spices, emulsifiers, thickeners and other ingredients.
......
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.
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