SB/T 10005-2007 English PDF

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10005-2007	359	Add to Cart	3 days	Oyster sauce	Obsolete
SB/T 10005-1992	279	Add to Cart	3 days	(Oyster sauce)	Obsolete

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Basic data

Standard ID: SB/T 10005-2007 (SB/T10005-2007)
Description (Translated English): Oyster sauce
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X66
Classification of International Standard: 67.220.10
Word Count Estimation: 9,940
Date of Issue: 2007-07-24
Date of Implementation: 2007-12-01
Older Standard (superseded by this standard): SB/T 10005-1992
Quoted Standard: GB 2733; GB 2760; GB/T 4789.22; GB/T 5009.11; GB/T 5009.12; GB/T 5009.17; GB/T 5009.39-2003; GB/T 5009.44-2003; GB/T 5009.190; GB 5461; GB 5749; GB 13104; SB/T 10228; JJF 1070
Regulation (derived from): ?Ministry of Commerce Announcement 2007 No.65
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the definition of oyster sauce, technical requirements, test methods, inspection rules, packaging and labeling, transport and storage. 3. 1 This standard applies to the definition of production, sales and testing.

SB/T 10005-2007: Oyster 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.
Oyster sauce ICS 67.220.10 X66 Record number. 21285-2007 People's Republic of China domestic trade industry standard Replacing SB/T 10005-1992 Oyster sauce Released on.2007-07-24 2007-12-01 implementation Published by the Ministry of Commerce

Foreword

This standard replaces SB/T 10005-1992 "Oyster sauce". The main changes in this standard compared to SB/T 10005-1992 are as follows. --- Modified the standard text format in accordance with GB/T 1.1-2000; --- Increased the definition of oyster sauce; --- Increased requirements for raw materials for oyster sauce; --- Increased the index requirements for volatile base nitrogen content; --- The requirements for the total number of colonies have been revised; --- Health indicators increase the relevant requirements of GB 10133; --- Increased the test method for the determination of volatile base nitrogen content. This standard was proposed by the China Business Federation. This standard is managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. Commercial Standards Center of China Business Federation, Foshan Haitian Seasoning Food Co., Ltd. The main drafters of this standard. Huang Wenzhao, Pan Lacan, Deng Yurong, Zhong Fosheng, Chen Xiaojing. Oyster sauce

1 Scope

This standard specifies the definition, technical requirements, test methods, inspection rules, packaging identification, transportation and storage of eucalyptus oil. This standard applies to the production, sale and inspection of products as defined in 3.1.

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 2733 Hygienic standard for fresh and frozen animal aquatic products GB 2760 Hygienic standard for food additives GB/T 4789.22 Food hygiene microbiological examination condiment inspection 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 13104 sugar hygiene standard SB/T 10228 starch general technical conditions JJF1070 Quantitative packaging commodity net content measurement inspection rules State Administration of Quality Supervision, Inspection and Quarantine [2005] Order No. 75

3 definition

The following terms and definitions apply to this standard. 3.1 Use oyster steamed, boiled juice to concentrate or directly use oyster meat to digest, then add sugar, edible salt, starch/modified starch, etc. Seasonings made from ingredients and food additives.

4 Technical requirements

4.1 Main raw materials and accessories 4.1.1 Oysters. It should meet the requirements of GB 2733. 4.1.2 Sugar. It should meet the requirements of GB 13104. 4.1.3 Edible salt. It should meet the requirements of GB 5461. 4.1.4 Starch. It shall comply with the provisions of SB/T 10228. 4.1.5 Water. It should meet the requirements of GB 5749. ......

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