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SB/T 10527-2009: Choudoufu (chougan)
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10527-2009 | English | 169 |
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SB/T 10527-2009
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Basic data | Standard ID | SB/T 10527-2009 (SB/T10527-2009) | | Description (Translated English) | Choudoufu (chougan) | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X11 | | Classification of International Standard | 67.060 | | Word Count Estimation | 6,661 | | Date of Issue | 2009-04-02 | | Date of Implementation | 2009-12-01 | | Quoted Standard | GB 1352; GB 2711; GB 2712; GB 2760; GB/T 4789.4; GB/T 4789.5; GB/T 4789.10; GB/T 5009.3; GB/T 5009.5; GB/T 5009.11; GB/T 5009.12; GB/T 5009.22; GB 7718; GB 14881; JJF 1070; 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 2009 No.21 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the tofu (stinky dry) terms and definitions, requirements, inspection methods, packaging, labels, inspection rules, transport and storage. This standard applies to 3. 1 within the meaning of tofu (stinky dry) production, sales and testing. | SB/T 10527-2009: Choudoufu (chougan)---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.
Choudoufu (chougan)
ICS 67.060
X11
Record number. 26092-2009
People's Republic of China domestic trade industry standard
Stinky tofu (smelly dry)
Released on.2009-04-02
Implementation of.2009-12-01
Published by the Ministry of Commerce
Foreword
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
This standard is mainly drafted by. China Food Industry Association Soy Products Professional Committee.
Participated in the drafting of this standard. Hangzhou Huayuan Bean Products Co., Ltd., Shanghai Qingmei Green Food Co., Ltd., Kedong fermented milk from Heilongjiang Province
Limited.
The main drafters of this standard. Wu Yuefang, Yan Yajiang, Wang Chunjie, Xin Maolong.
Stinky tofu (smelly dry)
1 Scope
This standard specifies the terms and definitions, requirements, inspection methods, packaging, labeling, inspection rules, transportation and storage of stinky tofu (smelly dry).
This standard applies to the production, sale and inspection of stinky tofu (smelly dry) referred to in 3.1.
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 1352 soybean
GB 2711 Non-fermentable soy products and gluten hygiene standards
GB 2712 Fermented soybean products hygiene standard
GB 2760 Hygienic standard for food additives
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 5009.3 Determination of moisture in foods
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 5009.22 Determination of aflatoxin B1
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
3 Terms and definitions
The following terms and definitions apply to this standard.
3.1
Stinky
A non-ready-to-eat product made by impregnating a tofu with a soybean as a raw material.
3.2
An intermediate product made from soybean, raw, pulped, pulped, formed, and diced.
3.3
The juice obtained by processing, preparing and fermenting plants such as vegetables and spices has a specific plant fermentation sputum flavor.
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