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SB/T 10613-2011: Roasted pistachio and kernel
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Roasted pistachio and kernel
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SB/T 10613-2011
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Basic data | Standard ID | SB/T 10613-2011 (SB/T10613-2011) | | Description (Translated English) | Roasted pistachio and kernel | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X24 | | Classification of International Standard | 67.080.10 | | Word Count Estimation | 9,974 | | Date of Issue | 7/7/2011 | | Date of Implementation | 11/1/2011 | | Quoted Standard | GB/T 191; GB 2760; GB 5009.3; GB 7718; GB 14881; GB 16326; GB 19300; GB/T 22165; NY 5319; JJF 1070 | | Regulation (derived from) | Ministry of Commerce Notice 2011 No. 40; Industry Standard Filing Notice 2011 No. 9 (Overall No. 141) | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the terms and definitions cooked pistachios, requirements, test methods, inspection rules and labels, signs, packaging, transportation and storage requirements. 3. 2 This standard applies to the definition of the production, testing and marketing. | SB/T 10613-2011: Roasted pistachio and kernel---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.
Roasted pistachio and kernel
ICS 67.080.10
X24
Record number. 33190-2011
People's Republic of China domestic trade industry standard
Cooked pistachios (ren)
Published on.2011-07-07
2011-11-01 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 3
6 Inspection rules 3
7 Labels, signs, packaging, transportation and storage 4
Appendix A (informative) The difference between natural non-bleached pistachios and bleached pistachio color 5
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by the China Food Industry Association Nut Roasting Committee.
This standard is managed by the Ministry of Commerce of the People's Republic of China.
This standard is drafted by. China National Food Industry Association Nuts and Roasts Professional Committee, Qiaqia Food Co., Ltd., Sichuan Emblem
Food Industry Co., Ltd.
Participated in the drafting of this standard. Jiangsu Alishan Food Co., Ltd., Ningbo Hengkang Food Co., Ltd., Shanghai Sanming Food Co., Ltd.
Lanzhou Zhenglin Nongken Food Co., Ltd., Hangzhou Yaoshengji Food Co., Ltd., Fujian Bailian Industrial Co., Ltd., Guangdong Panyu Nanshalian Food
Product Co., Ltd.
The main drafters of this standard. Weng Yangyang, Song Zongqing, Bi Shouying, Xu Chongde, Tan Haibo, Yin Wenming, Guo Wei, Zhou Xuejun, Chen Juli,
Gu Guangliang.
Cooked pistachios (ren)
1 Scope
This standard specifies the terms and definitions, requirements, test methods, inspection rules and labels, signs, packaging, transportation and storage of cooked pistachios.
Deposit requirements.
This standard applies to the production, inspection and sale of products defined in 3.2.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article.
Pieces. For undated references, the latest edition (including all amendments) applies to this document.
GB/T 191 packaging storage and transportation icon
GB 2760 food safety national standard food additive use standard
GB 5009.3 National Food Safety Standard Determination of Moisture in Foods
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 14881 General hygiene regulations for food companies
GB 16326 Nut Food Hygiene Standard
GB 19300 Hygienic standard for baked food
GB/T 22165 nuts roasted seeds and nuts food general rules
NY5319 pollution-free food seeds
JJF1070 Quantitative packaging commodity net content measurement inspection rules
Measures for the Supervision and Administration of Quantitative Packaging Commodity Measurement (Order of the General Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75)
3 Terms and definitions
The following terms and definitions as defined in GB/T 22165 apply to this document.
3.1
Pistachio pistachio
The seeds of the scutellaria genus Pistachio. Commonly known as the month of the month, Latin name. Pistaciavera L.
3.2
Cooked pistachio roasted pistachio
A product made from pistachio as the main raw material, with or without the addition of excipients, by frying, drying, roasting and other ripening processes.
3.3
Open grain dissiientpistachio
Naturally fully open, and easy to peel by hand or naturally half open and small open, but still can be used to peel off the hard shell and nuts particles.
3.4
Insect granules injuredkernel
Pistachio and pistachio nuts have wormholes on the surface and damage the kernels.
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