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SB/T 10005-2007 (SBT 10005-2007)

SB/T 10005-2007_English: PDF (SBT10005-2007)
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SB/T 10005-2007English359 Add to Cart 3 days Oyster sauce SB/T 10005-2007 Obsolete SB/T 10005-2007

Standard ID SB/T 10005-2007 (SB/T10005-2007)
Description (Translated English) Oyster sauce
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X66
Classification of International Standard 67.220.10
Word Count Estimation 9,999
Date of Issue 2007-07-24
Date of Implementation 2007-12-01
Older Standard (superseded by this standard) SB/T 10005-1992
Quoted Standard GB 2733; GB 2760; GB/T 4789.22; GB/T 5009.11; GB/T 5009.12; GB/T 5009.17; GB/T 5009.39-2003; GB/T 5009.44-2003; GB/T 5009.190; GB 5461; GB 5749; GB 13104; SB/T 10228; JJF 1070
Drafting Organization China Chamber of Commerce Business Standard Center
Administrative Organization Ministry of Commerce
Regulation (derived from) ?Ministry of Commerce Announcement 2007 No.65
Proposing organization China Chamber of Commerce
Issuing agency(ies) PRC Ministry of Commerce
Summary This standard specifies the definition of oyster sauce, technical requirements, test methods, inspection rules, packaging and labeling, transport and storage. 3. 1 This standard applies to the definition of production, sales and testing.

SB/T 10005-2007
Oyster sauce
ICS 67.220.10
Record number. 21285-2007
People's Republic of China domestic trade industry standard
Replacing SB/T 10005-1992
Oyster sauce
Released on.2007-07-24
2007-12-01 implementation
Published by the Ministry of Commerce
This standard replaces SB/T 10005-1992 "Oyster sauce".
The main changes in this standard compared to SB/T 10005-1992 are as follows.
--- Modified the standard text format in accordance with GB/T 1.1-2000;
--- Increased the definition of oyster sauce;
--- Increased requirements for raw materials for oyster sauce;
--- Increased the index requirements for volatile base nitrogen content;
--- The requirements for the total number of colonies have been revised;
--- Health indicators increase the relevant requirements of GB 10133;
--- Increased the test method for the determination of volatile base nitrogen content.
This standard was proposed by the China Business Federation.
This standard is managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. Commercial Standards Center of China Business Federation, Foshan Haitian Seasoning Food Co., Ltd.
The main drafters of this standard. Huang Wenzhao, Pan Lacan, Deng Yurong, Zhong Fosheng, Chen Xiaojing.
Oyster sauce
1 range
This standard specifies the definition, technical requirements, test methods, inspection rules, packaging identification, transportation and storage of eucalyptus oil.
This standard applies to the production, sale and inspection of products as defined in 3.1.
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 2733 Hygienic standard for fresh and frozen animal aquatic products
GB 2760 Hygienic standard for food additives
GB/T 4789.22 Food hygiene microbiological examination condiment inspection
Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11
GB/T 5009.12 Determination of lead in food
Determination of total mercury and organic mercury in foods GB/T 5009.17
GB/T 5009.39-2003 Analytical method for hygienic standard of soy sauce
GB/T 5009.44-2003 Analytical method for hygiene standards for meat and meat products
Determination of indicative polychlorinated biphenyls content in foods GB/T 5009.190
GB 5461 table salt
GB 5749 Sanitary Standard for Drinking Water
GB 13104 sugar hygiene standard
SB/T 10228 starch general technical conditions
JJF1070 Quantitative packaging commodity net content measurement inspection rules
State Administration of Quality Supervision, Inspection and Quarantine [2005] Order No. 75
3 definition
The following terms and definitions apply to this standard.
Use oyster steamed, boiled juice to concentrate or directly use oyster meat to digest, then add sugar, edible salt, starch/modified starch, etc.
Seasonings made from ingredients and food additives.
4 Technical requirements
4.1 Main raw materials and accessories
4.1.1 Oysters. It should meet the requirements of GB 2733.
4.1.2 Sugar. It should meet the requirements of GB 13104.
4.1.3 Edible salt. It should meet the requirements of GB 5461.
4.1.4 Starch. It shall comply with the provisions of SB/T 10228.
4.1.5 Water. It should meet the requirements of GB 5749.