SB/T 10337-2012 English PDFSB/T 10337: Historical versions
Basic dataStandard ID: SB/T 10337-2012 (SB/T10337-2012)Description (Translated English): Blended vinegar Sector / Industry: Domestic Trade Industry Standard (Recommended) Classification of Chinese Standard: X66 Classification of International Standard: 67.220.10 Word Count Estimation: 7,73 Older Standard (superseded by this standard): SB/T 10337-2000 Quoted Standard: GB 1903; GB 2760; GB/T 5009.41-2003; GB 7718; GB/T 18187 Regulation (derived from): ?Ministry of Commerce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 preparation of vinegar definition, technical requirements, test methods, inspection rules and labels, packaging, transport, storage requirements. 3. 1 This standard applies to the meaning of flavored vinegar with the preparatio SB/T 10337-2012: Blended vinegar---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 vinegar ICS 67.220.10 X66 Record number. 39880-2012 People's Republic of China domestic trade industry standard Replacing SB 10337-2000 Preparing vinegar Released on.2012-09-19 2012-12-01 implementation Published by the Ministry of Commerce ContentForeword 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 3ForewordThis standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces SB 10337-2000 "Preparation of vinegar". Compared with SB 10337-2000, this standard has the following changes in addition to editorial changes. --- Change the standard attributes from mandatory industry standards to recommended industry standards; --- Updated the relevant reference standards in the normative references; --- Revised the definition of the preparation of vinegar; --- Revised the implementation requirements of food safety indicators and removed the corresponding test methods; ---Modified and improved the inspection rules; --- Removed the relevant requirements for shelf life in storage requirements. This standard is proposed and managed by the National Condiment Standardization Technical Committee (SAC/TC398). This standard was drafted. Jiangsu Hengshun Vinegar Co., Ltd., Shijiazhuang Zhenji Brewing Group Co., Ltd. The main drafters of this standard. Chen Wei, Zhang Lin. The previous versions of the standards replaced by this standard are. ---SB 10337-2000. Preparing vinegar1 ScopeThis standard specifies the definition, technical requirements, test methods, inspection rules and requirements for labeling, packaging, transportation and storage of vinegar. This standard applies to the preparation of vinegar for flavoring as referred to in 3.1, and is not suitable for the preparation of vinegar for health care.2 Normative referencesThe 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 1903 food additive glacial acetic acid (glacial acetic acid) GB 2760 food safety national standard food additive use standard GB/T 5009.41-2003 Analytical method for vinegar hygiene standards GB 7718 National Food Safety Standards for Prepackaged Food Labels GB/T 18187 brewing vinegar3 Terms and definitionsThe following terms and definitions apply to this document. 3.1 A seasoning vinegar prepared by mixing vinegar and glacial acetic acid, and the amount of vinegar added is not less than 50%.4 Technical requirements4.1 Main raw materials and accessories 4.1.1 Brewing vinegar Should comply with the provisions of GB/T 18187. 4.1.2 Glacial acetic acid Should comply with the provisions of GB 1903. 4.1.3 Food Additives The variety and use limit shall comply with the varieties specified in GB 2760, and shall also comply with the corresponding product standards for food additives. 4.2 Sensory characteristics Should comply with the provisions of Table 1. ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of SB/T 10337-2012_English be delivered?Answer: Upon your order, we will start to translate SB/T 10337-2012_English as soon as possible, and keep you informed of the progress. 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Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.Question 5: Should I purchase the latest version SB/T 10337-2012?Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version SB/T 10337-2012 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically. |