SB/T 10431-2007 English PDF

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10431-2007	279	Add to Cart	3 days	Zhacai sauce	Obsolete

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Basic data

Standard ID: SB/T 10431-2007 (SB/T10431-2007)
Description (Translated English): Zhacai sauce
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X66
Classification of International Standard: 67.220
Word Count Estimation: 7,779
Date of Issue: 2007-07-24
Date of Implementation: 2007-12-01
Quoted Standard: GB/T 191; GB 2760; GB/T 4789.22; GB/T 5009.33; GB/T 5009.39; GB 7718; GB 18186-2000; 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 terms and definitions mustard sauce, technical requirements, test methods, inspection rules, signs, packaging, transportation and storage requirements. 3. 1 This standard applies to the meaning of mustard sauce.

SB/T 10431-2007: Zhacai 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.
Zhacai sauce ICS 67.220 X66 Record number. 21284-2007 People's Republic of China domestic trade industry standard Mustard soy sauce Released on.2007-07-24 2007-12-01 implementation Published by the Ministry of Commerce

Content

Foreword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Technical requirements 1 5 Test method 2 6 Inspection rules 3 7 logo 3 8 Packaging, transportation and storage 3 Appendix A (normative appendix) Mustard pickling quality indicator 4

Foreword

Appendix A of this standard is a normative appendix. This standard was proposed by the China Condiment Association. This standard is managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. Chongqing Fuling Mustard (Group) Co., Ltd. The main drafters of this standard. Zhou Binquan, Xiang Ruiqi, Fang Mingqiang, Li Debin, Liu Dejun. This standard is the first release. Mustard soy sauce

1 Scope

This standard specifies the terms and definitions, technical requirements, test methods, inspection rules, marking, packaging, transportation and storage of mustard soy sauce. Claim. This standard applies to the mustard soy sauce referred to 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/T 191 packaging storage and transportation icon GB 2760 Hygienic standard for food additives GB/T 4789.22 Food hygiene microbiological examination condiment inspection GB/T 5009.33 Determination of nitrite and nitrate in foods GB/T 5009.39 Analysis method of soy sauce hygiene standard GB 7718 prepackaged food labeling rules GB 18186-2000 brewing soy sauce JJF1070 Quantitative packaging commodity net content measurement inspection rules State Administration of Quality Supervision, Inspection and Quarantine, Order No. 75 [2005] Measures for the Supervision and Administration of Quantitative Packaging Commodity Measurement

3 Terms and definitions

The following terms and definitions apply to this standard. 3.1 The pickled mustard juice of the stem tumor mustard (green cabbage head) in the pickling fermentation process is filtered, concentrated, blended, homogenized, sterilized, Liquid seasonings with special color, aroma and taste, such as filling, are formulated soy sauce. 3.2 A salty juice containing soluble nutrients exuded from the inside of the tissue of the stem tumor of stem mustard (green cabbage head) during pickling fermentation.

4 Technical requirements

4.1 Raw materials 4.1.1 Pickled mustard It should comply with Appendix A of this standard and relevant national regulations. 4.1.2 Food Additives The food additives allowed in GB 2760 should be selected and the corresponding food additive product standards should also be met. 4.2 Sensory characteristics The sensory characteristics should meet the requirements of Table 1. ......

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