SB/T 11099-2014 English PDF

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SB/T 11099-2014: Specification of circulation for edible fungi
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
SB/T 11099-2014	209	Add to Cart	3 days	Specification of circulation for edible fungi	Valid

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Basic data

Standard ID: SB/T 11099-2014 (SB/T11099-2014)
Description (Translated English): Specification of circulation for edible fungi
Sector / Industry: Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard: B31
Classification of International Standard: 67.080.01
Word Count Estimation: 8,878
Date of Issue: 7/30/2014
Date of Implementation: 3/1/2015
Quoted Standard: GB 2762; GB 2763; GB/T 4456; GB/T 5737; GB/T 6543; GB 9687; GB 9688; GB 9689
Regulation (derived from): Ministry of Commerce Announcement No. 54 of 2014
Issuing agency(ies): Ministry of Commerce of the People's Republic of China
Summary: This standard specifies the basic requirements of product quality edible fungus, commodity grade, packaging, labeling and distribution process requirements. This standard applies to mushroom, Agaricus circulation, mushroom, mushroom and other edible fungi

SB/T 11099-2014: Specification of circulation for edible fungi

---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.
Specification of circulation for edible fungi ICS 67.080.01 B31 Record number. 49511-2015 People's Republic of China domestic trade industry standard Edible mushroom circulation specification Released on.2014-07-30 2015-03-01 implementation Published by the Ministry of Commerce

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed and managed by the National Agricultural Products Purchase and Sale Standardization Technical Committee (SAC/TC517). This standard was drafted. National Federation of Urban Agricultural Trade Centers, Zhejiang Gongshang University, China National Institute of Standardization Food and Agricultural Standardization graduate School. The main drafters of this standard. Wang Xiangyang, Jiang Tianjia, Ma Zengjun, Zhang Zhenyan, Zhang Min, Na Shaoping, Wang Xiaoyan, Hou Yangbiao, Xi Xingjun. Edible mushroom circulation specification

1 Scope

This standard specifies the basic requirements for the quality of edible fungi, commodity grade, packaging, labeling and circulation process requirements. This standard applies to the circulation of edible mushrooms such as mushrooms, Agaricus bisporus, Pleurotus ostreatus, and Flammulina velutipes. The circulation of other varieties of edible fungi can be used. Photo execution.

2 Normative references

The following documents are indispensable for the application of this document. For dated references, only time-based versions apply to this article. The latest version (including all amendments) for all non-time referenced documents applies to this document. GB 2762 food safety national standard food contaminant limit GB 2763 National Food Safety Standards for Maximum Residue Limits of Pesticides in Foods GB/T 4456 polyethylene blown film for packaging GB/T 5737 food plastic container GB/T 6543 single corrugated box and double corrugated box for transport packaging GB 9687 Hygienic standard for polyethylene molded products for food packaging GB 9688 Hygienic standard for polypropylene molded products for food packaging GB 9689 Hygienic standard for polystyrene molded products for food packaging

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 Cap thickness pileus-thickness The thickness of the fungus at the place where the stipe is placed, expressed in cm. 3.2 Browning mushroom browningfruitbodies The pleat color turns into a brown mushroom body. 3.3 Incomplete fruitbodies The mushroom cover has a damaged area of more than 20% of the total area. 3.4 Parachute cap-openingratio The ratio of the distance of the cap to the inner edge of the two crimped edges and the diameter of the cap. Note. The degree of opening is expressed in “minutes”. It is divided into 1~10 points according to the degree of opening. The greater the degree of opening, the higher the score. 3.5 Open mushroom cap-openingfruitbodies The edge of the cap is flat, that is, the mushroom body with an opening degree of 10 points. ......

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