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GB/T 15691-2008: General techniques and standards for spices and condiments
Status: Valid GB/T 15691: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 15691-2008 | English | 139 |
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General techniques and standards for spices and condiments
| Valid |
GB/T 15691-2008
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| GB/T 15691-1995 | English | 239 |
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The general techniques and standards for spices and seasoning products
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GB/T 15691-1995
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PDF similar to GB/T 15691-2008
Basic data | Standard ID | GB/T 15691-2008 (GB/T15691-2008) | | Description (Translated English) | General techniques and standards for spices and condiments | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X44 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 6,611 | | Date of Issue | 2008-07-16 | | Date of Implementation | 2008-11-01 | | Older Standard (superseded by this standard) | GB/T 15691-1995 | | Quoted Standard | GB/T 6388; GB 7718; GB/T 12729.1; GB/T 12729.2; GB/T 12729.6; GB/T 12729.7; GB/T 12729.9 | | Regulation (derived from) | National Standard Approval Announcement 2008 No.12 (Total No.125) | | Issuing agency(ies) | General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China | | Summary | This standard specifies the terms powder and granular vegetable spice seasoning, Products, raw material requirements, technical requirements, test methods, inspection rules and signs, packaging, transport, storage, shelf life. This standard applies to spices as the main raw material of vegetable or with other accessories made ??of spice seasoning for food. | GB/T 15691-2008: General techniques and standards for spices and condiments---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.
General techniques and standards for spices and condiments
ICS 67.220.10
X44
National Standards of People's Republic of China
Replacing GB/T 15691-1995
General technical conditions for the spice
Posted 2008-07-16
2008-11-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Foreword
This standard is GB/T 15691-1995 "spice seasoning general technical conditions" amendments and GB/T 15691-1995 phase
Than specific technical content has not changed, we made some editorial changes in the format and text, according to GB/T 12729.1 new revision content, will
The number of varieties of spice 3.1 to 68 kinds; the "net content of negative bias" into the factory inspection project; the "hole/cm2" in terms of aperture.
This standard replaces GB/T 15691-1995.
This standard is proposed and managed by China Federation of Supply and Marketing Cooperatives.
This standard was drafted. China Federation of Supply and Marketing Cooperatives Nanjing Institute of comprehensive utilization of wild plants.
The main drafters of this standard. Chen Shirong, Zhang Weiming.
This standard replaces the standards previously issued as follows.
--- GB/T 15691-1995.
General technical conditions for the spice
1 Scope
This standard specifies the terms vegetable spice seasoning powder and granular, product classification, raw material requirements, technical requirements, test side
Method, inspection rules and signs, packaging, transportation, storage and shelf life.
This standard applies to spice plant as the main raw materials or other foods made with the spice seasoning used.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent
Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research
Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB/T 6388 transport package shipping mark
GB 7718 pre-packaged food labels General
GB/T 12729.1 Spices and condiments Name (GB/T 12729.1-2008, ISO 676.1995, NEQ)
GB/T 12729.2 Spices and condiments sampling method (GB/T 12729.2-2008, ISO 948. 1980, NEQ)
GB/T 12729.6 Determination of spices and condiments moisture content (distillation) (GB/T 12729.6-2008, ISO 939.
1980, NEQ)
GB/T 12729.7 Spices and condiments - Determination of total ash (GB/T 12729.7-2008, ISO 928.1997, NEQ)
GB/T 12729.9 Spices and condiments - Determination of acid insoluble ash (GB/T 12729.9-2008, ISO 930.1997,
MOD)
Packing Administration of Quality Supervision, Inspection and Quarantine of goods metrological supervision and management measures (2006) Section 75 Order
3 Terms and Definitions
The following terms and definitions apply to this standard.
3.1
68 kinds of food can be used for flavoring, can give food to fragrant, spicy, spicy flavor and other natural plant GB/T 12729.1 specified in
Products, and mixtures thereof.
3.2
With a 0.2mm aperture sieve, vibration sieve 4min, the amount of residual material on the sieve is less than or equal to 2.5g/100g.
3.3
With a 0.2mm aperture sieve, vibration sieve 4min, the sieve residue greater than 2.5g/100g.
4 Products
As a single raw material and composite materials, products are divided into two categories.
4.1 hermaphroditic
Condiment made from a single spices.
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