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SB/T 10423-2017: Quick-frozen tang-yuan
Status: Valid SB/T 10423: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10423-2017 | English | 189 |
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3 days [Need to translate]
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Quick-frozen tang-yuan
| Valid |
SB/T 10423-2017
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| SB/T 10423-2007 | English | 399 |
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3 days [Need to translate]
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Quick-frozen glutinous flour ball
| Obsolete |
SB/T 10423-2007
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PDF similar to SB/T 10423-2017
Basic data | Standard ID | SB/T 10423-2017 (SB/T10423-2017) | | Description (Translated English) | Quick-frozen tang-yuan | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X11 | | Classification of International Standard | 67.060 | | Word Count Estimation | 8,863 | | Date of Issue | 2017-01-13 | | Date of Implementation | 2017-10-01 | | Older Standard (superseded by this standard) | SB/T 10423-2007 | | Regulation (derived from) | Ministry of Commerce Announcement No. 2 of 2017 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | SB/T 10423-2017: Quick-frozen tang-yuan---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.
Quick-frozen tang-yuan
ICS 67.060
X11
Record number. 58132-2017
People's Republic of China domestic trade industry standard
Replacing SB/T 10423-2007
Quick-frozen dumplings
Released on.2017-01-13
2017-10-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard replaces SB/T 10423-2007 "Frozen Frozen Rice Ball". Compared with SB/T 10423-2007, the main changes are as follows.
--- Improve the classification content, including sugar and sugar-free.
--- Refining raw and auxiliary materials requirements, the original auxiliary materials are listed as an independent chapter, and lists the requirements for food additives and other raw materials.
--- The index requirements for glutinous rice flour should be changed to meet the requirements of LS/T 3240 and GB 2715 respectively.
--- The fat content in the original "physical and chemical indicators" requirements, taking into account the factors such as the amount of fat in the stuffing, etc.
The fat content limit of the frozen dumplings was changed from 14% to 19%.
--- Food safety indicators, unified according to the requirements of the relevant national food safety standards, adjust the writing format and the corresponding test methods.
--- Add GB 28050 requirements in the label, and the requirements of transportation, storage and sales are strictly regulated by relevant industry standards.
This standard was proposed by the China Business Federation.
This standard is under the jurisdiction of the National Rice Noodle Food Standardization Technical Committee Quick Frozen Rice Noodle Food Subcommittee (SAC/TC361/SC1).
This standard is mainly drafted by. Zhejiang Wufeng Cold Food Co., Ltd., Youkang Food (Hangzhou) Group Co., Ltd., Beijing Daoxiang Village Foods
Limited Liability Company, Sanquan Food Co., Ltd., Zhengzhou Sinian Food Co., Ltd., Wuxi Huashun Minsheng Food Co., Ltd., Shenzhen Standa
Consulting Co., Ltd., Fujian Anjing Food Co., Ltd., Zhejiang Wufangzhai Industrial Co., Ltd., Beijing Zhongshang Huashang Commercial Standards Co., Ltd.
Inquiry Center LLC.
The main drafters of this standard. Hu Wulian, Hong Huang, Zheng Wenying, Guo Yaping, Sun Jinsheng, Su Ling, Zhu Xiangjie, Lian Huizhang, Zhao Yufei, Yu Tenghui,
Zhang Bin, Peng Yuling, Zhang Chen.
The previous versions of the standards replaced by this standard are.
---SB/T 10423-2007.
Quick-frozen dumplings
1 Scope
This standard specifies the terms and definitions, classification, raw materials, technical requirements, inspection methods, inspection rules, labels and labels of quick-frozen dumpling products.
Requirements for packaging, storage, transportation, sales, etc.
This standard applies to the production, inspection and sale of quick-frozen dumplings.
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/T 191 packaging storage and transportation icon
GB/T 317 white sugar
GB 2707 National Food Safety Standard Fresh (Frozen) Livestock and Poultry Products
GB 2715 National Food Safety Standard Food
GB 2716 Edible vegetable oil hygiene standard
GB 2760 food safety national standard food additive use standard
GB 2762 Food Safety National Standard Contaminant Limit
GB 5009.3 National Food Safety Standard Determination of Moisture in Foods
GB 5009.6 Food safety national standard Determination of fat in food
GB/T 5461 edible salt
GB 5749 Sanitary Standard for Drinking Water
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 10146 National Food Safety Standard Edible Animal Oils
GB 14881 National Food Safety Standards
GB 19295 National Standard for Food Safety
GB/T 21270 food stuffing
GB/T 25007 Quick Frozen Food Production HACCP Application Guidelines
GB 28050 Food Safety National Standard Prepackaged Food Nutrition Labelling General
LS/T 3240 rice balls with water milled white glutinous rice flour
SB/T 10699 Frozen Food Production Management Regulations
SB/T 10825 processed food sales service requires quick-frozen food
SB/T 10827-2012 Quick Frozen Food Logistics Specification
SB/T 11073-2013 Frozen food terminology
JJF1070 Quantitative packaging commodity net content measurement inspection rules
Measures for the Supervision and Administration of Quantitative Packaging Commodities Measurements [Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine [2005]
3 Terms and definitions
The following terms and definitions apply to this document.
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