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SB/T 10756-2012: PAO CAI
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| SB/T 10756-2012 | English | 239 |
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SB/T 10756-2012
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Basic data | Standard ID | SB/T 10756-2012 (SB/T10756-2012) | | Description (Translated English) | PAO CAI | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220.10 | | Word Count Estimation | 9,942 | | Quoted Standard | GB/T 191; GB 2716; GB 2720; GB 2721; GB 2760; GB/T 5009.54; GB 5749; GB 7718; JJF 1070; " prepackaged goods metrological supervision and management measures " State Administration of Quality Supervision, Inspection and Quarantine [ 2005] 75 Decree | | Regulation (derived from) | ?Ministry of Commerce Announcement 2012 No.47; Industry Standard Filing Announcement 2012 No.9 (Total No.153) | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the terms and definitions kimchi products, raw material requirements, technical requirements, test methods, label mark, packaging, transport and storage requirements. 3. 1 This standard applies to comply with the provisions of the | SB/T 10756-2012: PAO CAI---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.
PAO CAI
ICS 67.220.10
X66
Record Number. 37209-2012
People's Republic of China domestic trade industry standards
pickle
Issued on. 2012-08-01
2012-11-01 implementation
People's Republic of China Ministry of Commerce released
Table of Contents
Introduction Ⅲ
1 Scope 1
2 Normative references 1
3 Terms and definitions
4 requires 2
5 Test Method 3
6 Inspection rules 3
7 labeling, packaging, transportation and storage 4
Foreword
This standard was drafted in accordance with GB/T 1.1-2009 given rules.
The standard proposed by the People's Republic of China Ministry of Commerce.
This standard by the National Standardization Technical Committee condiment (SAC/TC398) centralized.
This standard is mainly drafted by. Kyrgyzstan-Habitat in Sichuan Province Food Co., Ltd.
The main drafters of this standard. Yu Zhigang, Wu Xueming, Chen Gong, Ding Wenjun, Wang Yanli, Yen Ching-choi.
pickle
1 Scope
This standard specifies the terms and definitions kimchi products, raw material requirements, technical requirements, test methods, labels, signs, packaging, transportation and storage
Claim.
3.1 This standard applies to the specified product.
2 Normative references
The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein
Member. For undated references, the latest edition (including any amendments) applies to this document.
GB/T 191 Packaging - Pictorial signs
GB 2716 hygienic standard of edible vegetable oil
MSG health standards GB 2720
GB 2721 hygienic standard of edible salt
GB 2760 national food safety standards of food additives using standard
GB/T 5009.54 pickles analysis of hygienic standard
GB 5749 drinking water health standards
GB 7718 National Food Safety Standard pre-packaged food labels General
JJF1070 prepackaged goods measured net content inspection rules
"Prepackaged goods metrological supervision and management approach" (State Administration of Quality Supervision, Inspection and Quarantine [2005] The first 75 orders)
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Fresh vegetables as the main raw material, with or without accessories, by salt or salt water damage system and other process with vegetables
Products.
3.2
Vegetables fresh vegetables as the main raw material, with or without added excipients, or by edible salt brine soak stains fermentation process with
Food products.
3.3
Korean kimchi Koreanpickle
Fresh vegetables as the main raw material, add red pepper powder, garlic, shrimp paste and other seasonings selective materials, the consumption of salt or brine at
Management, and other low-temperature processing of the pickled vegetable products.
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