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SB/T 10170-2007: Fermented bean curd
Status: Valid SB/T 10170: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10170-2007 | English | 359 |
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3 days [Need to translate]
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Fermented bean curd
| Valid |
SB/T 10170-2007
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| SB/T 10170-1993 | English | 279 |
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3 days [Need to translate]
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(Bean curd)
| Obsolete |
SB/T 10170-1993
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PDF similar to SB/T 10170-2007
Basic data | Standard ID | SB/T 10170-2007 (SB/T10170-2007) | | Description (Translated English) | Fermented bean curd | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.160 | | Word Count Estimation | 11,178 | | Date of Issue | 2007-05-30 | | Date of Implementation | 2007-11-01 | | Older Standard (superseded by this standard) | SB/T 10170-1993 | | Quoted Standard | GB 317; GB/T 601; GB 1352; GB 2712; GB 2757; GB 2760; GB/T 4789.23; GB/T 5009.5-2003; GB/T 5009.52; GB 5461; GB/T 6682; GB 7718; GB 10343; GB/T 13662; GB 14881; JJF 1070; the State administration of Quality Supervision, Inspection and Quarantine Order No. 75 (2005), " prepackaged goods metrological supervision and management approach" | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the terms and definitions of fermented bean curd, requirements, health requirements of the production process, test methods, inspection rules, signs, packaging, transport and storage. This standard applies to all of the bean curd in Chapter 3. This standard does not apply to the fermented bean curd as raw material, and then processed into, Other products do not have the form of fermented bean curd. | SB/T 10170-2007: Fermented bean curd---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.
Fermented bean curd
ICS 67.160
X66
Record number. 20846-2007
People's Republic of China domestic trade industry standard
Replacing SB/T 10170-1993
Curd
Released on.2007-05-30
2007-11-01 implementation
Published by the Ministry of Commerce
Content
Foreword I
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Requirements 2
5 Sanitary requirements for production and processing 3
6 Test method 3
7 Inspection rules 6
8 Marking, packaging, transportation, storage 7
Foreword
This standard replaces SB/T 10170-1993 "fussel milk".
The main changes in this standard compared to SB/T 10170-1993 are as follows.
--- According to GB/T 1.1-2000 "Standardization Work Guide Part 1. Standard Structure and Writing Rules" for standard text format
to modify;
--- Modified the structure of the original standard, increasing the negative deviation of net content and the sanitary requirements of the production process;
--- Increased terms and definitions of fermented products;
--- Cancel the distinction of "small package" in the physical and chemical indicators of the original standard;
--- Reduce the "salt" lower limit;
--- Removed the "water-soluble and salt-free solids" indicator;
--- Physical and chemical indicators have increased the water-soluble protein, total acid indicators.
This standard was proposed by the China Condiment Association.
This standard is managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. Beijing Food Brewing Research Institute, Wang Zhihe Food Group Co., Ltd., Shanghai Dingfeng Brewing Food Co., Ltd.
Chengdu Condiment Research Institute.
The main drafters of this standard. Wang Jiaxuan, Wu Ming, Che Yourong, Lu Wei, Gao Lihua, Zhang Yanhua, Wang Liying, Wang Ruizhi, Wan Chenglong, He Ying,
Li Youxi.
The previous versions of the standards replaced by this standard are.
---SB/T 10170-1993.
Curd
1 Scope
This standard specifies the terms and definitions of fermented bean, the requirements, the hygiene requirements of the production process, test methods, inspection rules, signs, packages
Loading, transport and storage.
This standard applies to the fermented bean referred to in Chapter 3.
This standard does not apply to other products that are made from fermented bean curd and are processed without reconstitution.
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 317 white sugar
Preparation of GB/T 601 chemical reagent standard titration solution
GB 1352 soybean
GB 2712 Fermented soybean products hygiene standard
GB 2757 Distilled spirits and formulated wine hygiene standards
GB 2760 Hygienic standard for food additives
GB/T 4789.23 Food hygiene microbiological examination cold food, bean products inspection
GB/T 5009.5-2003 Determination of protein in food
GB/T 5009.52 Analytical method for hygienic standard of fermented soybean products
GB 5461 table salt
GB/T 6682 Analytical laboratory water specifications and test methods
GB 7718 prepackaged food labeling rules
GB 10343 edible alcohol
GB/T 13662 rice wine
GB 14881 General hygiene regulations for food companies
JJF1070 Quantitative packaging commodity net content measurement inspection rules
Order No. 75 (2005) of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
3 Terms and definitions
The following terms and definitions apply to this standard.
3.1
A seasoning and tableware made of soybean as a main raw material, processed by refining, billeting, cultivating, and fermenting.
3.1.1
Red square redsufu
In the later-fermented soup, the fermented bean curd is prepared with the coloring agent red yeast.
3.1.2
White whitesufu
In the later fermentation process, no coloring agent is added, and the soup is made of yellow wine, wine, white wine, edible alcohol and spices.
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