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SB/T 10632-2011: Thick gravy-stewed semi-dehydrated tofu
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10632-2011 | English | 159 |
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Thick gravy-stewed semi-dehydrated tofu
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SB/T 10632-2011
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Basic data | Standard ID | SB/T 10632-2011 (SB/T10632-2011) | | Description (Translated English) | Thick gravy-stewed semi-dehydrated tofu | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X60 | | Classification of International Standard | 67.06 | | Word Count Estimation | 6,699 | | Date of Issue | 8/10/2011 | | Date of Implementation | 12/1/2011 | | Quoted Standard | GB 1352; GB 2760; GB 5009.3; GB 5009.5; GB/T 5009.37-2003; GB/T 5009.56; GB 5749; GB 7718; GB 14881; GB/T 23346 | | Regulation (derived from) | Ministry of Commerce Notice 2011 No. 48 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the Stewed Tofu thousand terms and definitions, technical requirements, production processes, test methods, packaging, labeling and distribution process requirements. This standard applies to Stewed tofu. | SB/T 10632-2011: Thick gravy-stewed semi-dehydrated tofu---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.
Thick gravy-stewed semi-dehydrated tofu
ICS 67.060
X60
Record number. 33703-2011
People's Republic of China domestic trade industry standard
Marinated tofu
Published on.2011-08-10
2011-12-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed and managed by the Ministry of Commerce of the People's Republic of China.
This standard was drafted. Chongqing Tianrun Food Development Co., Ltd., Shenzhen Fuyin Food Co., Ltd., China Food Industry Association
Product Professional Committee, Shanghai Golden Monkey Food Co., Ltd., Chongqing Qishuang Industrial (Group) Co., Ltd., Hangzhou Bean Food Co., Ltd.
Division, Hangzhou Huayuan Bean Products Co., Ltd., Beijing Ershang Xijie Food Co., Ltd., Hebei Gaobeidian Doudou Food (Group) Co., Ltd.
Shandong Bean Workshop (Group) Co., Ltd., Suzhou Jinji Food Co., Ltd., Nanjing Yurun Food Co., Ltd., Shanghai Hankang Bean Food Co., Ltd.
Company, Chengdu Xiangxiangzui Food Co., Ltd., National Soybean Industry Technology R&D Center Processing Research Office, Yangzhou Weiyang Bean Food Co., Ltd.
The main drafters of this standard. Wu Yuefang, Yang Dagang, Lin Yisheng, Li Ruijie, Chen Yao, Jin Xingcang, Zhou Hankang, Ji Kai, Yan Yajiang, Wang Shengjian,
Zhou Hui, Liu Min, Zhang Constitution, Wu Qiaoyan, Liu Junmei, Zhang Xiuli, Li Wei.
Marinated tofu
1 Scope
This standard specifies the terms and definitions of halogen tofu, technical requirements, production processes, inspection methods, packaging, labeling and flow through
Cheng requirements.
This standard applies to dried tofu.
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 1352 soybean
GB 2760 food safety national standard food additive use standard
GB 5009.3 National Food Safety Standard Determination of Moisture in Foods
GB 5009.5 Determination of protein in foods
GB/T 5009.37-2003 Analytical method for hygienic standard of edible vegetable oil
GB/T 5009.56 analysis method of pastry hygiene standards
GB 5749 Sanitary Standard for Drinking Water
GB 7718 National Food Safety Standards for Prepackaged Food Labels
GB 14881 General hygiene regulations for food companies
GB/T 23346 Good food circulation regulations
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Marinated dried beans
Using white dry (white billet) as raw material, cut into a certain shape (silk/block), boiled in brine soup, with or without seasoning, oil, and mixture
Made of products.
3.2
White dry plainsemi-dehydratedtofu
White blank
Soybean is prepared by soaking, grinding and pulping, boiling pulp, adding coagulant brain, solidification, pressing and other processes to produce 40% moisture.
Semi-finished products between 75%.
3.3
Braised soup thickgravy
Old halogen
Old soup
Seasonings such as soy sauce, sauce, salt, sugar, etc., and spices such as fennel, cloves, cinnamon, etc., boiled with water.
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