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GB/T 42464-2023: General rule for the quality of lobster sauce
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 42464-2023 | English | 169 |
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General rule for the quality of lobster sauce
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GB/T 42464-2023
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PDF similar to GB/T 42464-2023
Standard similar to GB/T 42464-2023 GB/T 20903 GB 18187 GB/T 45352 GB/T 42463 Basic data | Standard ID | GB/T 42464-2023 (GB/T42464-2023) | | Description (Translated English) | General rule for the quality of lobster sauce | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 8,888 | | Date of Issue | 2023-03-17 | | Date of Implementation | 2023-03-17 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 42464-2023: General rule for the quality of lobster sauce---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.
ICS67:220:10
CCSX66
National Standards of People's Republic of China
General Rules for the Quality of Douchi
Released on 2023-03-17
2023-03-17 Implementation
State Administration for Market Regulation
Released by the National Standardization Management Committee
foreword
This document is in accordance with the provisions of GB/T 1:1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents"
drafting:
This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws and regulations, policies and food safety standards, etc:
document:
Please note that some contents of this document may refer to patents: The issuing agency of this document assumes no responsibility for identifying patents:
This document is proposed by the China Chamber of Commerce:
This document is under the jurisdiction of the National Condiment Standardization Technical Committee (SAC/TC398):
This document was drafted by: Chongqing Institute of Metrology and Quality Inspection, Chongqing Yongchuan Douchi Food Co:, Ltd:, Guangdong Yangjiang Douchi Co:, Ltd:
Company, Guangdong Yangfan Food Co:, Ltd:, Sichuan Linjiangsi Flavor Industry Co:, Ltd:
The main drafters of this document: Li Yanfei, Gong Yingkun, Xie Defang, Zeng Fanyu, Feng Yisen, Feng Kang, Huang Ji, Zheng Bin:
General Rules for the Quality of Douchi
1 Scope
This document stipulates the technical requirements, inspection rules, labeling, marking, packaging, transportation and storage requirements of fermented soya bean products, and gives the product information:
Classification, description of the test method:
This document is applicable to the production, inspection and sales of fermented soybeans:
2 Normative references
The contents of the following documents constitute the essential provisions of this document through normative references in the text: Among them, dated references
For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to
this document:
GB 1352 soybean
GB 5009:3-2016 National Food Safety Standard Determination of Moisture in Food
GB 5009:44 National Food Safety Standard Determination of Chloride in Food
GB 5009:235 National Food Safety Standard Determination of Amino Acid Nitrogen in Food
GB/T 5461 edible salt
JJF1070 Quantitative packaging commodity net content measurement inspection rules
3 Terms and Definitions
The following terms and definitions apply to this document:
3:1
tempeh lobster sauce
It is a dry, semi-dry or dilute granular product made from soybeans as the main raw material through cooking, koji making, and fermentation:
4 categories
4:1 Classification method
According to the different moisture content of the finished product, it can be divided into three types: dry state, semi-dry state and dilute state:
4:2 Dried tempeh
Fermented tempeh, with or without drying (stir-frying, drying) and other drying processes, products with a moisture content of less than 35%:
4:3 Semi-dry tempeh
Less water is added during fermentation, and it is produced by long-term fermentation under natural conditions or short-term fermentation at high temperature, or when the clinker has a large amount of moisture
Under the condition of koji making and fermentation at a higher temperature, the finished product is semi-dry, the beans are soft, and the water content is 35%~
Products between 50%:
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