SB/T 10755-2012 English PDF

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SB/T 10755-2012: Mustard
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10755-2012	289	Add to Cart	3 days	Mustard	Valid

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Basic data

Standard ID: SB/T 10755-2012 (SB/T10755-2012)
Description (Translated English): Mustard
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X66
Classification of International Standard: 67.220.10
Word Count Estimation: 11,168
Quoted Standard: GB 2716; GB 2760; GB 2762; GB 2763; GB 5009.3; GB 5461; GB 5749; GB/T 6682; GB 7718; GB/T 12457; JJF 1070; NY/T 714; " prepackaged goods metrological supervision and management measures "State Administration of Quality Supervision, Inspection and Quaranti
Regulation (derived from): ?Ministry of Commerce Announcement 2012 No.47; Industry Standard Filing Announcement 2012 No.9 (Total No.153)
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the terms and definitions mustard products, raw material requirements, technical requirements, test methods, label mark, packaging, transport and storage requirements. This standard applies to the definition in Chapter 3 mustard sa

SB/T 10755-2012: Mustard

---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.
Mustard ICS 67.220.10 X66 Record Number. 37208-2012 People's Republic of China domestic trade industry standards wasabi Issued on. 2012-08-01 2012-11-01 implementation People's Republic of China Ministry of Commerce released

Table of Contents

Preface Ⅰ 1 Scope 1 2 Normative references 1 3 Terms and definitions 4 technical requirements 5 Test Method 3 6 Inspection rules 3 7 4 Label 8 Package 4 Transport 4 9 10 Storage 4 Determination of Appendix A (normative) mustard seed oil content of volatile components 5

Foreword

This standard is prepared in accordance with the provisions of GB/T 1.1-2009 of. The standard proposed by the People's Republic of China Ministry of Commerce. This standard by the National Standardization Technical Committee condiment (SAC/TC398) centralized. This standard was drafted. Food Co., Ltd. Guangdong galore. The main drafters of this standard. Tony Chen, Chenshi Hao, Liu Yaping. wasabi

1 Scope

This standard specifies the terms and definitions mustard products, raw material requirements, technical requirements, test methods, labels, signs, packaging, transportation and storage Memory requirements. This standard applies to Chapter 3 as defined in mustard sauce.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document. GB 2716 hygienic standard of edible vegetable oil GB 2760 national food safety standards of food additives using standard GB 2762 Contaminants in Foods Limited GB 2763 Maximum residue limits for pesticides in food GB 5009.3 Determination of national food safety standards for food in water GB 5461 salt GB 5749 drinking water health standards Laboratory use specifications and test methods GB/T 6682 Analysis GB 7718 National Food Safety approved pre-packaged food labels General Determination of GB/T 12457 sodium chloride in foods JJF1070 prepackaged goods measured net content inspection rules NY/T 714 General technical dehydrated vegetables "Prepackaged goods metrological supervision and management approach" (State Administration of Quality Supervision, Inspection and Quarantine (2005) Section 75 orders)

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Green wasabi mustard sauce Horseradish, wasabi as the main raw material, grinding, hair system, the deployment process into a semi-solid compound seasonings. 3.2 Grain mustard or mustard tuber plants as raw material, grinding, hair system, the deployment process into a semi-solid compound seasonings. 4. Technical Requirements 4.1 The main raw materials and auxiliary materials 4.1.1 dehydration horseradish, wasabi, yellow mustard seed, white mustard seed Shall comply with the provisions of GB 2762, GB 2763, NY/T 714's. ......

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