SB/T 10757-2012 English PDF

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SB/T 10757-2012: Beef bouillon
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 10757-2012	209	Add to Cart	3 days	Beef bouillon	Valid

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Basic data

Standard ID: SB/T 10757-2012 (SB/T10757-2012)
Description (Translated English): Beef bouillon
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: X66
Classification of International Standard: 67.220.10
Word Count Estimation: 8,818
Quoted Standard: GB 2707; GB 2760; GB 5009.3-2010; GB/T 5009.39; GB 5461; GB 5949; GB/T 6682; GB 7718; SB/T 10371-2003; SB/T 10458-2008; JJF 1070; " Packing commodity Measurement supervision and Administration " 2005
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 beef sauce seasoning products, raw material requirements, technical requirements, test methods, label mark, packaging, transport and storage requirements. 3. 1 This standard applies to the definition of th

SB/T 10757-2012: Beef bouillon

---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.
Beef bouillon ICS 67.220.10 X66 Record Number. 37210-2012 People's Republic of China domestic trade industry standards Beef sauce seasoning Beefbouilon Issued on. 2012-08-01 2012-11-01 implementation People's Republic of China Ministry of Commerce released

Table of Contents

Introduction Ⅲ 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

Foreword

This standard was drafted in accordance with GB/T 1.1-2009 given rules. 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. Beef sauce seasoning

1 Scope

This standard specifies the terms and definitions beef sauce seasoning products, raw material requirements, technical requirements, test methods, labels, signs, packaging, transportation Transport and storage requirements. 3.1 This standard applies to the definition of the product.

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 2707 fresh (frozen) meat hygiene standards GB 2760 national food safety standards of food additives using standard Determination of moisture in foods GB 5009.3-2010 GB/T 5009.39 analysis of hygienic standard of soy sauce GB 5461 salt GB 5749 drinking water health standards Laboratory use specifications and test methods GB/T 6682 Analysis GB 7718 National Food Safety Standard pre-packaged food labels General SB/T 10371-2003 chicken seasoning SB/T 10458-2008 juice seasoning JJF1070 prepackaged goods measured net content inspection rules "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 Beef sauce seasoning Beefbouilon With ground beef/bone extracts or concentrates, and other accessories, such as raw materials, with or without spices and/or food flavor And other flavoring agents, processed, juice-like compound having a beef flavored taste and aroma of the material. 4. Technical Requirements 4.1 The main raw materials and auxiliary materials 4.1.1 Beef Shall comply with the provisions of GB 2707. ......

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