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SB/T 10485-2008: Seafood powder seasoning
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10485-2008 | English | 189 |
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Seafood powder seasoning
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SB/T 10485-2008
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Basic data | Standard ID | SB/T 10485-2008 (SB/T10485-2008) | | Description (Translated English) | Seafood powder seasoning | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 7,779 | | Date of Issue | 2008-09-27 | | Date of Implementation | 2009-03-01 | | Quoted Standard | GB 2720; GB 2733; GB 2760; GB/T 4789.2; GB/T 4789.3; GB/T 4789.4; GB/T 4789.5; GB/T 4789.7; GB/T 4789.10; GB/T 5009.5; GB/T 5009.11; GB/T 5009.12; GB/T 5009.39; GB 5461; GB 7718; GB/T 8967-2007; JJF 1070; QB/T 1500; QB/T 3798; SB/T 10371-2003 | | Regulation (derived from) | ?Ministry of Commerce Announcement 2008 No.72 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the seafood seasoning powder terminology and definitions, requirements, test methods, inspection rules and labels, packaging, transport and storage. This standard applies to the definition in Chapter 3, seafood seasoning powder. | SB/T 10485-2008: Seafood powder seasoning---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.
Seafood powder seasoning
ICS 67.220.10
X66
Record number. 25131-2008
People's Republic of China domestic trade industry standard
Seafood powder seasoning
Released on.2008-09-27
2009-03-01 implementation
Published by the Ministry of Commerce
Foreword
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.
This standard was drafted. Fujian Quanzhou Anji Food Co., Ltd., Shanghai Taitai Le Food Co., Ltd., Xijie (Qingdao) Food Co., Ltd.
Company, Ningbo Superstar Marine Biological Products Co., Ltd.
The main drafters of this standard. Lin Xiaofang, Wang Xiuli, Rong Yaozhong, Yu Zhaohao, Yang Zhe, Ma Lianbo, Zhang Yuanbing, Ye Zaibang.
Seafood powder seasoning
1 Scope
This standard specifies the terms and definitions, requirements, test methods, inspection rules and labeling, packaging, transportation and storage of seafood powder seasonings.
This standard applies to seafood powder seasonings as defined in Chapter 3.
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 2720 MSG Hygiene Standard
GB 2733 Hygienic standard for fresh and frozen animal aquatic products
GB 2760 Hygienic standard for food additives
GB/T 4789.2 Food hygiene microbiological examination total number of colonies
GB/T 4789.3 Determination of coliforms in food hygiene microbiological examination
GB/T 4789.4 Food hygiene microbiological examination Salmonella test
GB/T 4789.5 Food hygiene microbiological examination Shigella test
GB/T 4789.7 Food hygiene microbiological examination Vibrio parahaemolyticus test
GB/T 4789.10 Food hygiene microbiological examination Staphylococcus aureus test
GB/T 5009.5 Determination of protein in food
Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11
GB/T 5009.12 Determination of lead in food
GB/T 5009.39 Analysis method of soy sauce hygiene standard
GB 5461 table salt
GB 7718 prepackaged food labeling rules
GB/T 8967-2007 sodium glutamate (monosodium glutamate)
JJF1070 Quantitative packaging commodity net content measurement inspection rules
QB/T 1500 MSG
QB/T 3798 Food Additives Taste Nucleotide Disodium
SB/T 10371-2003 Chicken seasoning
State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75
3 Terms and definitions
The following terms and definitions apply to this standard.
3.1
As a main raw material, aquaculture fish, shrimp, shellfish powder or its concentrated extract, monosodium glutamate, edible salt, etc., add spices, taste nucleotides
A compound seasoning with a savory flavor and aroma of seafood, such as sodium and other excipients.
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