Search result: GB/T 24399-2009
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Soybean paste
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GB/T 24399-2009
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| Standard ID | GB/T 24399-2009 (GB/T24399-2009) | | Description (Translated English) | Soybean paste | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220 | | Word Count Estimation | 9,997 | | Date of Issue | 2009-08-10 | | Date of Implementation | 2010-03-01 | | Quoted Standard | GB 1352; GB 1355; GB 2718; GB 2760; GB/T 5009.3; GB/T 5009.39-2003; GB/T 5009.40-2003; GB 5461; GB 5749; GB/T 6682; GB 7718; JJF 1070; Packing commodity Management administration of Quality Supervision, Inspection and Quarantine measurement methods of supervision Decree [ 2005 ] No. 75 | | Drafting Organization | Beijing Institute of Brewing Food | | Administrative Organization | National Standardization Technical Committee condiments | | Regulation (derived from) | National Standard Approval Announcement 2009 No.10 (Total No.150) | | Proposing organization | Beijing Bureau of Quality and Technical Supervision | | Issuing agency(ies) | Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China; Standardization Administration of China | | Summary | This standard specifies the technical requirements of soy sauce, test methods, inspection rules and labeling, packaging, transport, storage requirements. This standard applies to soybeans as the main raw material, microbial fermentation brewed sauce. |
GB/T 24399-2009
Soybean paste
ICS 67.220
X66
National Standards of People's Republic of China
Soy sauce
Posted 2009-09-30
2010-03-01 implementation
Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China
Standardization Administration of China released
Table of Contents
Introduction Ⅲ
1 Scope 1
2 Normative references 1
3 Technical requirements 1
4 Test Method 2
5 Inspection Rules 3
6 labels, packaging, transport, storage 3
Foreword
The standard proposed by the Beijing Quality and Technical Supervision.
This standard by the National Standardization Technical Committee condiment.
This standard was drafted. Beijing Food Research Institute of Brewing, Foshan Haitian Flavoring Food Co., Ltd., Yantai Xin and flavor foods Delta
Limited, Beijing Liubiju Food Company.
The main drafters of this Standard. Wangjia Huai, Wu Ming, Huangwen Biao, Gao Lihua, Lu Fei, Hou Qingyun, Deng Rong Yan, Chen Yu, wine Ting.
Soy sauce
1 Scope
This standard specifies the technical requirements of soy sauce, test methods, inspection rules and labels, packaging, transportation and storage requirements.
This standard applies to soybeans as the main raw material by microbial fermentation brewed sauce.
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 1352 Soybean
GB 1355 wheat flour
GB 2718 Hygienic standard sauce
GB 2760 Hygienic standards for uses of food additives
Determination of GB/T 5009.3 moisture in foods
Analysis Method GB/T 5009.39-2003 soy sauce health standards
Analysis Method GB/T 5009.40-2003 sauce health standards
GB 5461 salt
GB 5749 drinking water health standards
GB/T 6682 analytical laboratory use specifications and test methods (GB/T 6682-2008, ISO 3696. 1987, MOD)
GB 7718 pre-packaged food labels General
JJF1070 prepackaged goods measured net content inspection rules
Packing Administration of Quality Supervision, Inspection and Quarantine Supervision and Administration of Commodity Measurement Order [2005] No. 75
3 Technical requirements
3.1 The main raw materials and auxiliary materials
3.1.1 soybeans
Shall comply with the provisions of GB 1352.
3.1.2 Water Production
Shall comply with the provisions of GB 5749.
3.1.3 Wheat flour
Shall comply with the provisions of GB 1355.
3.1.4 edible salt
Shall comply with the provisions of GB 5461.
3.1.5 Food Additives
Quality of food additives should comply with relevant standards and regulations.
Variety and amount of food additives shall comply with the provisions of GB 2760.
3.1.6 Other accessories
Shall comply with relevant standards and regulations.
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