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SB/T 10439-2007 English PDF

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SB/T 10439-2007: Pickled vegetable
Status: Valid
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SB/T 10439-2007English319 Add to Cart 3 days [Need to translate] Pickled vegetable Valid SB/T 10439-2007

PDF similar to SB/T 10439-2007


Standard similar to SB/T 10439-2007

SB/T 10419   SN/T 4260   SB/T 10381   SB/T 10583   

Basic data

Standard ID SB/T 10439-2007 (SB/T10439-2007)
Description (Translated English) Pickled vegetable
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X26
Classification of International Standard 67.080.20
Word Count Estimation 10,177
Date of Issue 2007-09-10
Date of Implementation 2008-03-01
Older Standard (superseded by this standard) SB/T 10215-1994; SB/T 10216-1994; SB/T 10217-1994; SB/T 10218-1994; SB/T 10219-1994; SB/T 10220-1994; SB/T 10221-1994
Quoted Standard GB/T 191; GB 2714; GB 2760; GB/T 5009.54; GB 7718; GB 14881; JJF 1070; prepackaged State Administration of Quality Supervision, Inspection and Quarantine Supervision and Administration commodity metering [2005 ] 75 orders
Regulation (derived from) ?Ministry of Commerce Announcement 2007 No.72
Issuing agency(ies) Ministry of Commerce of the People's Republic of China
Summary This standard specifies the terms and definitions pickles, requirements, test methods, inspection rules, labels, packaging, transport and storage. This standard applies to marinated vegetables, salted vegetables, soy marinated vegetables, candied vegetables, marinated vegetables, sweet and sour marinated vegetables, shrimp grease dish, salt water damage stains on dishes and bad food.

SB/T 10439-2007: Pickled vegetable

---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.
Pickled vegetable ICS 67.080.20 X26 Record number. 21774-2007 People's Republic of China domestic trade industry standard Replacing SB/T 10215~10221-1994 Pickles Released on.2007-09-10 2008-03-01 implementation Published by the Ministry of Commerce

Content

Foreword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Requirements 2 5 Test method 4 6 Inspection rules 5 7 Marking, packaging, transportation and storage 5

Foreword

This standard replaces SB/T 10215-1994 "sauce dish", SB/T 10216-1994 "salted dish", SB/T 10217-1994 "soy sauce Pickles", SB/T 10218-1994 "Shrimp Sauce", SB/T 10219-1994 "Sweet and Sour Pickles", SB/T 10220-1994 "Salt Water Stains" Dish, SB/T 10221-1994 "Scarred Vegetables". The main changes of this standard compared with the above standards are as follows. --- Modified the standard Chinese name, the standard Chinese name was changed to "salted pickles"; --- According to GB/T 1.1-2000 "Standardization Work Guide Part 1. Standard Structure and Writing Rules" Modifications; --- According to SB/T 10297-1999 "salted pickles classification" increased the classification of products; --- Adjusted the indicators of water, salt, total acid, amino acid nitrogen, reducing sugar, total sugar in the standard; --- Added restrictions on the use and dosage of food additives; --- The health indicators in the standard are based on the requirements of GB 2714 "Sanitary Standard for Pickles"; --- Modified the structure of the original standard, increasing the hygiene requirements and net content requirements of the production process; --- Revised the original standard test method, according to the provisions of GB/T 5009.54 "analytical method of the hygienic standard of pickles" Law test. This standard shall be abolished at the same time from the date of implementation. 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 is mainly drafted by. Beijing Liu Biju Food Co., Ltd. The main drafters of this standard. Li Shusheng, Chen Jie, Chen Yu. This standard is interpreted by the Chinese Condiment Association commissioned by the Ministry of Commerce of the People's Republic of China. The previous versions of the standards replaced by this standard are. ---SB/T 10215-1994, SB/T 10216-1994, SB/T 10217-1994, SB/T 10218-1994, SB/T 10219- 1994, SB/T 10220-1994, SB/T 10221-1994; ---SB 94-1980, SB 95-1980, SB 96-1980, SB 97-1980, SB 98-1980, SB 99-1980, SB 100- 1980, SB 101-1980. Pickles

1 Scope

This standard specifies the terms and definitions, requirements, test methods, inspection rules, labeling, packaging, transportation and storage of pickles. This standard applies to pickled vegetables, salted vegetables, soy sauce pickles, candied vegetables, vinegar pickles, sweet and sour pickles, shrimp oiled vegetables, salted pickles and bad pickles.

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/T 191 packaging storage and transportation icon GB 2714 hygienic standard for pickles GB 2760 Hygienic standard for food additives GB/T 5009.54 Analysis method for hygienic standard of pickled vegetables GB 7718 prepackaged food labeling rules GB 14881 General hygiene regulations for food companies JJF1070 Quantitative packaging commodity net content measurement inspection rules State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75 Order

3 Terms and definitions

The following terms and definitions apply to this standard. 3.1 A vegetable product made from a vegetable slab, desalted and dehydrated, and processed with a sauce. 3.2 Vegetable products made from vegetables and salted with salt. 3.3 Vegetable products made from soaked vegetables, salted, dehydrated, and soaked with soy sauce. 3.4 Vegetable products made from sugared vegetables, processed by desalting and dehydration, processed with sugar stains. 3.5 A vegetable product made from vinegar with salted vegetables, desalted and dehydrated. 3.6 Vegetable products made from sweet and sour vegetables, processed with salt and vinegar, and processed with sweet and sour stains.

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