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SB/T 10513-2008: Beef powder seasoning
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10513-2008 | English | 169 |
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Beef powder seasoning
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SB/T 10513-2008
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Basic data | Standard ID | SB/T 10513-2008 (SB/T10513-2008) | | Description (Translated English) | Beef powder seasoning | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 6,698 | | Date of Issue | 2008-12-29 | | Date of Implementation | 2009-08-01 | | Quoted Standard | GB 2707; GB 2720; GB 2760; GB/T 4789.2; GB/T 4789.3; GB/T 4789.4; GB/T 4789.5; GB/T 4789.10; GB/T 5009.5; GB/T 5009.11; GB/T 5009.12; GB 5461; GB 7718; GB/T 8967-2007; GB/T 12457; GB/T 15691; GB/T 17238; JJF 1070; SB/T 10371-2003; prepackaged State administration of Quality Supervision, Inspection and Quarantine supervision and Administration commodity metering Decree [ 2005 ] No. 75 | | Regulation (derived from) | ?Ministry of Commerce Announcement 2008 No.122 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the beef powder seasoning terms and definitions, requirements, test methods, inspection rules and labels, packaging, transport and storage. This standard applies to beef seasoning powder material referred to in Chapter 3. | SB/T 10513-2008: Beef 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.
Beef powder seasoning
ICS 67.220.10
X66
Record number. 25509-2009
People's Republic of China domestic trade industry standard
Beef powder seasoning
Released on December 12,.2008
2009-08-01 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. Xijie (Qingdao) Food Co., Ltd., Quanzhou City, Fujian Province, Anji Food Co., Ltd., Shanghai Taitai Le Food
Limited company, Dongguan Nestle Co., Ltd.
The main drafters of this standard. Liu Pengbing, Fu Rong, Lin Xiaofang, Wang Xiuli, Rong Yaozhong, Yu Zhaohao, Qi Xuefeng, Fang Yimin.
Beef powder seasoning
1 Scope
This standard specifies the terms and definitions, requirements, test methods, inspection rules and labeling, packaging, transportation and storage of beef powder seasonings.
This standard applies to beef powder seasonings referred to 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 2707 fresh (frozen) meat hygiene standards
GB 2720 MSG Hygiene Standard
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 4789.10 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 5461 table salt
GB 7718 prepackaged food labeling rules
GB/T 8967-2007 sodium glutamate (monosodium glutamate)
GB/T 12457 Method for determination of sodium chloride in foods
GB/T 15691 Spices and seasonings General technical conditions
GB/T 17238 fresh and frozen split beef
JJF1070 Quantitative packaging commodity net content measurement inspection rules
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
Add or not to use beef/bovine bone powder or its concentrated extract, edible salt, monosodium glutamate, taste nucleotide disodium and other excipients
Adding flavoring agents such as spices and/or flavorants, and mixing them into a process of mixing, which has the unique taste and aroma of beef.
seasoning.
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