SB/T 10336-2012 English PDF

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10336-2012	279	Add to Cart	3 days	Blended soy sauce	Obsolete
SB 10336-2000	239	Add to Cart	2 days	Blended soy sauce	Obsolete

Similar standards

GB/T 8967   GB 18187   GB 18186   SB/T 11192   SB/T 11193   SB/T 11191   

Basic data

Standard ID: SB/T 10336-2012 (SB/T10336-2012)
Description (Translated English): Blended soy sauce
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X66
Classification of International Standard: 67.220
Word Count Estimation: 7,767
Older Standard (superseded by this standard): SB/T 10336-2000
Quoted Standard: GB 2760; GB 7718; GB 14880; GB/T 18186; SB 10338
Regulation (derived from): ?Ministry of Commerce Announcement 2012 No.58; Industry Standard Filing Announcement 2013 No.4 (Total No.160)
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the terms and definitions formulated soy sauce, technical requirements, test methods, inspection rules and labels, packaging, transport, storage requirements. This standard applies to the preparation of soy production, inspection a

SB/T 10336-2012: Blended soy 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.
Blended soy sauce ICS 67.220 X66 Record number. 39879-2012 People's Republic of China domestic trade industry standard Replacing SB 10336-2000 Preparing soy sauce Released on.2012-09-19 2012-12-01 implementation Published by the Ministry of Commerce

Content

Foreword I 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Technical requirements 1 5 Test method 2 6 Inspection rules 2 7 label 3 8 Packing 3 9 Transportation 3 10 Storage 3

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces SB 10336-2000 "Preparation of Soy Sauce". Compared with SB 10336-2000, the main technical changes in this standard are as follows. --- Change the standard attributes from mandatory industry standards to recommended industry standards; --- Modified the definition; --- Modified the ammonium salt index; --- Removed "other requirements"; --- Modified the label, packaging, storage content. 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 (SAC/TC398). This standard was drafted. Foshan Haitian Flavored Food Co., Ltd., Shijiazhuang Zhenji Brewing Group Co., Ltd. The main drafters of this standard. Huang Wenzhao, Zhang Lin. This standard replaces the previous versions of the standard as follows. ---SB 10336-2000. Preparing soy sauce

1 Scope

This standard specifies the terms and definitions, technical requirements, test methods, inspection rules and labels, packaging, transportation and storage of soy sauce. Claim. This standard applies to the production, inspection and circulation of soy sauce.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 2760 food safety national standard food additive use standard GB 7718 National Food Safety Standards for Prepackaged Food Labels GB 14880 Food Safety National Standard Food Nutrition Enhancer Standard GB/T 18186 brewing soy sauce SB 10338 Acid Hydrolyzed Vegetable Protein Sauce

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 a liquid seasoning prepared by brewing soy sauce as a main body, acid-hydrolyzed vegetable protein seasoning liquid, food additive, etc., wherein the sauce is brewed The oil content (in terms of total nitrogen) must not be less than 50%.

4 Technical requirements

4.1 Main raw materials and accessories 4.1.1 Brewing soy sauce. It should meet the requirements of GB/T 18186. 4.1.2 Acid hydrolyzed vegetable protein seasoning liquid. It should meet the requirements of SB 10338. 4.1.3 Food additives. The variety and use limit should meet the requirements of GB 2760, and should also comply with the corresponding food additive products. standard. 4.1.4 Nutritional enhancer. The variety and use limit should meet the requirements of GB 14880, and should also comply with the corresponding nutritional fortifier products. standard. 4.2 Sensory characteristics Should comply with the provisions of Table 1. ......

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