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SB/T 10687-2012 English PDF

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SB/T 10687-2012: Classification of soyfoods
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PDF similar to SB/T 10687-2012


Standard similar to SB/T 10687-2012

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Basic data

Standard ID SB/T 10687-2012 (SB/T10687-2012)
Description (Translated English) Classification of soyfoods
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X60
Classification of International Standard 67.060
Word Count Estimation 9,975
Regulation (derived from) Ministry of Commerce on the promulgation of "frozen food production management practices" and other 60 domestic trade industry standards of the notice; industry standard for the record notice No. 5, 2012 (No. 149)
Issuing agency(ies) Ministry of Commerce of the People's Republic of China
Summary This standard specifies the classification of soy foods, definition. This standard applies to the management of soy foods, production, inspection, research, education and other related fields.

SB/T 10687-2012: Classification of soyfoods

---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.
Classification of soyfoods ICS 67.060 X60 People's Republic of China domestic trade industry standards Soybean Food Category Issued on. 2012-03-15 2012-06-01 implementation People's Republic of China Ministry of Commerce released

Foreword

This standard was drafted in accordance with GB/T 1.1-2009 given rules. This standard is proposed and managed by the People's Republic of China Ministry of Commerce. This standard was drafted. Hangzhou Huayuan soybean Limited, Shenzhen City blessings Food Co., Ltd., China National Food Industry Association soy Professional Committee, Joyoung Co., Ltd., Chongqing Tianrun Food Development Co., Ltd. on the Hai Hankang legumes, Jiaxing City home Knorr Foods Co., Ltd., Nanjing Yurun Food Co., Ltd. in Hangzhou soy foods. The main drafters of this standard. Wu Yuefang, Qiya Jiang Lin Yusheng, Peng Rentang, Yang Dagang, Zhouhan Kang, Wang Liuxiong, Tianying Gang, Wang Shengjian, DONG, Dong Mei. Soybean Food Category

1 Scope

This standard specifies the classification of soy foods, definitions. This standard applies to soy food management, production, testing, research, teaching and other related fields.

2 Terms and definitions

The following terms and definitions apply to this document. 2.1 Soyfoods soy foods Soy Soybean as the main raw material, processed into food. Category 3 The end product of soy foods in accordance with standard classification. 3.1 Cooked soybeans 3.1.1 cooked soybeans Soybeans soaked or not soaked, cooked, seasoning products made of soy such as stew, sweet beans and so on. 3.1.2 roasted soybeans Soybeans soaked or not soaked, flavoring or seasoning, use baking, frying, microwave baking way process and made products. 3.2 Flour Soybean oil went through or not oil, peeled or not peeled, baked or not baked powdered product made from crushed. 3.2.1 roasted soybean flour Soybean baking, frying, microwave baking mode after processing crushed, and then modulated or unmodulated prepared products. 3.2.2 soy flour Soybean oil or not to oil go through, crushing obtained product. 3.2.2.1 full-fat soy flour Without defatted soybean crushing obtained product. Oil content of 18% or more. 3.2.2.2 defatted soy flour Removing most of the fat in soy products prepared. Oil content below 1%.

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