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Chinese Standard: 'SBT10336-2012'
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusRelated Standard
SB/T 10336-2012English179 Add to Cart Days<=3 Blended soy sauce Valid SB/T 10336-2012
SB/T 10336-2012Chinese14 Add to Cart <=1-day [PDF from Chinese Authority, or Standard Committee, or Publishing House]


Standard ID SB/T 10336-2012 (SB/T10336-2012)
Description (Translated English) Blended soy sauce
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X66
Classification of International Standard 67.220
Word Count Estimation 7,743
Older Standard (superseded by this standard) SB/T 10336-2000
Quoted Standard GB 2760; GB 7718; GB 14880; GB/T 18186; SB 10338
Drafting Organization Foshan Haitian Flavoring Food Co., Ltd.
Administrative Organization National Standardization Technical Committee condiments
Regulation (derived from) ?Ministry of Commerce Announcement 2012 No.58; Industry Standard Filing Announcement 2013 No.4 (Total No.160)
Proposing organization People's Republic of China Ministry of Commerce
Issuing agency(ies) People's Republic of China Ministry of Commerce
Summary This standard specifies the terms and definitions formulated soy sauce, technical requirements, test methods, inspection rules and labels, packaging, transport, storage requirements. This standard applies to the preparation of soy production, inspection a

SB/T 10336-2012
Blended soy sauce
ICS 67.220
Record number. 39879-2012
People's Republic of China domestic trade industry standard
Replacing SB 10336-2000
Preparing soy sauce
Released on.2012-09-19
2012-12-01 implementation
Published by the Ministry of Commerce
Foreword I
1 range 1
2 Normative references 1
3 Terms and Definitions 1
4 Technical requirements 1
5 Test method 2
6 Inspection rules 2
7 label 3
8 Packing 3
9 Transportation 3
10 Storage 3
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces SB 10336-2000 "Preparation of Soy Sauce".
Compared with SB 10336-2000, the main technical changes in this standard are as follows.
--- Change the standard attributes from mandatory industry standards to recommended industry standards;
--- Modified the definition;
--- Modified the ammonium salt index;
--- Removed "other requirements";
--- Modified the label, packaging, storage content.
This standard was proposed by the Ministry of Commerce of the People's Republic
This standard is under the jurisdiction of the National Condiment Standardization Technical Committee (SAC/TC398).
This standard was drafted. Foshan Haitian Flavored Food Co., Ltd., Shijiazhuang Zhenji Brewing Group Co., Ltd.
The main drafters of this standard. Huang Wenzhao, Zhang Lin.
This standard replaces the previous versions of the standard as follows.
---SB 10336-2000.
Preparing soy sauce
1 Scope
This standard specifies the terms and definitions, technical requirements, test methods, inspection rules and labels, packaging, transportation and storage of soy sauce.
This standard applies to the production, inspection and circulation of soy sauce.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB 2760 food safety national standard food additive use standard
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 14880 Food Safety National Standard Food Nutrition Enhancer Standard
GB/T 18186 brewing soy sauce
SB 10338 Acid Hydrolyzed Vegetable Protein Sauce
3 Terms and definitions
The following terms and definitions apply to this document.
a liquid seasoning prepared by brewing soy sauce as a main body, acid-hydrolyzed vegetable protein seasoning liquid, food additive, etc., wherein the sauce is brewed
The oil content (in terms of total nitrogen) must not be less than 50%.
4 Technical requirements
4.1 Main raw materials and accessories
4.1.1 Brewing soy sauce. It should meet the requirements of GB/T 18186.
4.1.2 Acid hydrolyzed vegetable protein seasoning liquid. It should meet the requirements of SB 10338.
4.1.3 Food additives. The variety and use limit should meet the requirements of GB 2760, and should also comply with the corresponding food additive products.
4.1.4 Nutritional enhancer. The variety and use limit should meet the requirements of GB 14880, and should also comply with the corresponding nutritional fortifier products.
4.2 Sensory characteristics
Should comply with the provisions of Table 1.
Related standard:   SB/T 10337-2012  SB/T 11192-2017
Related PDF sample:   GB 18186-2000  GB 18187-2000
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