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NY/T 701-2018: Water shield
Status: Valid NY/T 701: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| NY/T 701-2018 | English | 149 |
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3 days [Need to translate]
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Water shield
| Valid |
NY/T 701-2018
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| NY/T 701-2003 | English | 279 |
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3 days [Need to translate]
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Water shield
| Obsolete |
NY/T 701-2003
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PDF similar to NY/T 701-2018
Basic data | Standard ID | NY/T 701-2018 (NY/T701-2018) | | Description (Translated English) | Water shield | | Sector / Industry | Agriculture Industry Standard (Recommended) | | Classification of Chinese Standard | B31 | | Word Count Estimation | 5,577 | | Date of Issue | 2018-07-27 | | Date of Implementation | 2018-12-01 | | Older Standard (superseded by this standard) | NY/T 701-2003 | | Regulation (derived from) | Announcement No.50 of 2018 of the Ministry of Agriculture and Rural Affairs | | Issuing agency(ies) | Ministry of Agriculture and Rural Affairs | NY/T 701-2003: Water shield---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.
Water shield
ICS 67.080.01
B31
People's Republic of China Agricultural Industry Standard
Chives
Released on December 12,.2003
2004-03-01 implementation
Published by the Ministry of Agriculture
Foreword
This standard is proposed and managed by the Ministry of Agriculture of the People's Republic of China.
This standard was drafted. Ministry of Agriculture Vegetable Quality Supervision and Testing Center (Guangzhou), Zhejiang Provincial Department of Agriculture.
The main drafters of this standard. Wang Fuhua, Li Naichen, Yang Xinqin, Deng Yicai, Lai Suichun, Shou Senyan, Yin Qiu Miao, Xu Aiping, Liu Hongbiao.
Chives
1 Scope
This standard specifies the terms and definitions, requirements, test methods, inspection rules, marking, labeling, packaging, transportation and storage of amaranth.
This standard is applicable to amaranth products which are processed by the process of killing, cooling and sterilizing.
2 Normative references
The terms in the following documents become the terms of this standard by reference to this standard. All dated references, followed by all
Modifications (not including errata content) or revisions do not apply to this standard, however, parties to agreements based on this standard are encouraged to study
Is it possible to use the latest version of these files? For undated references, the latest edition applies to this standard.
GB 1903 food additive glacial acetic acid (glacial acetic acid)
GB 2760 Hygienic standard for food additives
GB/T 4789.2 Food hygiene microbiological examination total number of colonies
GB/T 4789.3 Determination of coliforms in food hygiene microbiological examination
GB/T 4789.4 Food hygiene microbiological examination Salmonella test
Determination of total arsenic and organic arsenic in foods GB/T 5009.11
GB/T 5009.12 Determination of lead in food
GB/T 5009.13 Determination of copper in food
GB/T 5009.16 Determination of tin in food
GB 7718 General Standard for Food Labels
QB/T 1007 Determination of net weight and solid content of canned foods
Regulations on the Supervision of Quantitative Packaging Commodities (Order No. 43 of the State Bureau of Technical Supervision)
3 Terms and definitions
The following terms and definitions apply to this standard.
3.1
During the growth of leeks, a transparent gel attached to the tender and slightly stalks of the leeks is formed.
3.2
The stalks are obviously blackened.
4 requirements
4.1 Raw materials
4.1.1 The leaves are curly and fresh, with normal color and gelatin of amaranth, uniform and complete form, no black joints, disease spots and mechanical damage.
4.1.2 Acetic acid (acetic acid) should meet the requirements of GB 1903.
4.2 Sensory
4.2.1 The soup is clean and free of leaks.
4.2.2 The color of the leek is light green or yellowish green with a gelatinous texture.
4.2.3 The shape is basically uniform, the length of stems and leaves is consistent, the leaves are curled, no broken leaves, mildew and impurities.
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