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LY/T 1919-2018 English PDF

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LY/T 1919-2018: Forest food. Dried products of Hohenbuehelia serotina
Status: Valid

LY/T 1919: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
LY/T 1919-2018English149 Add to Cart 3 days [Need to translate] Forest food. Dried products of Hohenbuehelia serotina Valid LY/T 1919-2018
LY/T 1919-2010English279 Add to Cart 3 days [Need to translate] Dried products of hohenbuehelia serotina Obsolete LY/T 1919-2010

PDF similar to LY/T 1919-2018


Standard similar to LY/T 1919-2018

GB/T 12729.3   GB/T 12729.2   LY/T 3264   LY/T 1207   LY/T 3096   

Basic data

Standard ID LY/T 1919-2018 (LY/T1919-2018)
Description (Translated English) Forest food. Dried products of Hohenbuehelia serotina
Sector / Industry Forestry Industry Standard (Recommended)
Classification of Chinese Standard B39
Word Count Estimation 6,663
Date of Issue 2018-12-29
Date of Implementation 2019-05-01
Older Standard (superseded by this standard) LY/T 1919-2010
Quoted Standard GB/T 191; GB 2762; GB 2763; GB 5009.3; GB 7718; GB/T 12533; GB/T 30642
Regulation (derived from) National Forestry and Grassland Bureau Announcement No.18 of 2018
Issuing agency(ies) State Forestry and Grassland Administration
Summary This standard specifies the terms and definitions, requirements, inspection methods, inspection rules, labels, signs, packaging, transportation and storage of dried mushrooms (Hohenbuehelia serotina). This standard applies to fresh mushrooms, dried mushrooms made by removing impurities, drying and packaging.

LY/T 1919-2018: Forest food. Dried products of Hohenbuehelia serotina

---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.
Forest food.Dried products of Hohenbuehelia serotina ICS 67.080.20 B39 People's Republic of China Forestry Industry Standard Replacing LY/T 1919-2010 Dried mushrooms 2018-12-29 release 2019-05-01 Implementation Published by the State Forestry and Grassland Administration

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by Heilongjiang Forest Industry Administration. This standard is under the jurisdiction of the National Economic Forest Products Standardization Technical Committee (SAC/TC557). This standard was drafted. Heilongjiang Academy of Forestry, Heilongjiang Forest By-product Specialty Research Institute, Heilongjiang Province Edible Fungi Industry Technology Innovation Strategic Alliance. The main drafters of this standard. Zhang Xueyi, Feng Lei, Wu Hongjun, Xi Lijun, Zhao Meifang, Zhang Donglai, Yu Yanze, Xu Wenji. Dried mushrooms

1 Scope

This standard specifies the terms and definitions, requirements, inspection methods, inspection rules, standards, and standards of dry products of Hohenbueheliaserotina. Signing, marking, packaging, transportation and storage. This standard applies to fresh mushrooms, dried mushrooms made by removing impurities, drying and packaging.

2 Normative references

The following documents are essential for the application of this document. For dated references, only the dated version applies to this article Pieces. For undated references, the latest version (including all amendments) applies to this document. GB/T 191 Packaging, storage and transportation icon GB 2762 National Food Safety Standard for Contaminants in Foods GB 2763 National Food Safety Standard Maximum Pesticide Residue Limits in Foods GB 5009.3 National Food Safety Standard Determination of Moisture in Food GB 7718 General Rules for Labelling of Prepackaged Food GB/T 12533 Determination of edible fungus impurities GB/T 30642 General Guidelines for Food Sampling Inspection Terms and Definitions

3 terms and definitions

The following terms and definitions apply to this document. 3.1 Dried mushroom dried products of Hohenbueheliaserotina Yuan mushroom is a product made by removing impurities, drying and packaging.

4 Requirements

4.1 Requirements for sensory quality Should meet the requirements of Table 1. Table 1 Sensory quality requirements project index Wild cultivation Mass fraction of broken mushrooms /% ≤ 15 10 Mass fraction of worm mushroom /% ≤ 15 5 General impurities a /% ≤ 1 0.5

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