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SB/T 10526-2009: Rib for seasoning
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10526-2009 | English | 239 |
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Rib for seasoning
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SB/T 10526-2009
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Basic data | Standard ID | SB/T 10526-2009 (SB/T10526-2009) | | Description (Translated English) | Rib for seasoning | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 9,923 | | Date of Issue | 2009-04-02 | | Date of Implementation | 2009-12-01 | | Quoted Standard | Packing the State Administration of Quality Supervision, Inspection and Quarantine Supervision and Administration commodity metering Decree [ 2005 ] No. 75; SB/T 10451; SB/T 10371-2003; QB/T 3798; QB/T 2343.1; QB/T 1500; JJF 1070; GB/T 9959.2; GB/T 8967-2007; GB/T 5009.12; GB/T 5009.11; GB/T 4789.5; GB/T 4789.4; GB/T 4789.3; GB/T 4789.2; GB/T 4789.10; GB/T 12457; GB 9959.1; GB 7718; GB 5461; GB 317; GB 2760; GB 2720 | | Regulation (derived from) | ?Ministry of Commerce Announcement 2009 No.21 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the pork seasoning powder terminology and definitions, technical requirements, test methods, transportation and storage requirements, packaging, inspection rules and labels. This standard applies to pork seasoning powder as defined in Chapter 3 of the material. | SB/T 10526-2009: Rib for 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.
Rib for seasoning
ICS 67.220.10
X66
Record number. 26091-2009
People's Republic of China domestic trade industry standard
Pork ribs powder seasoning
Released on.2009-04-02
Implementation of.2009-12-01
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 3
6 Inspection rules 4
7 Labeling, packaging, transportation, storage 5
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. Quanzhou City, Fujian Province, An Kee Food Co., Ltd.
The main drafters of this standard. Lin Xiaofang, Wang Xiuli, Zhou Qian, Li Qiuqiong.
Pork ribs powder seasoning
1 Scope
This standard specifies the terms and definitions, technical requirements, test methods, inspection rules and labels, packaging, transportation and storage of ribs powder seasonings.
Deposit requirements.
This standard applies to ribs 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 317 white sugar (GB 317-2006, CodexStan212-1999, NEQ)
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 Food hygiene microbiological examination coliform count
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
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 9959.1 fresh and frozen pork
GB/T 9959.2 segmentation of fresh frozen pork lean meat
Determination of sodium chloride in foods GB/T 12457
QB/T 1500 MSG
QB/T 2343.1 Red sugar
QB/T 3798 Food Additives Taste Nucleotide Disodium
SB/T 10371-2003 Chicken seasoning
SB/T 10415 Chicken Powder Seasoning
JJF1070 Quantitative packaging commodity net content measurement inspection rules
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
The concentrated extract of pork ribs, monosodium glutamate, edible salt and the like are used as the main raw materials, and other auxiliary materials such as spice and disodium nucleotides are added.
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