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SB/T 10170-2007: Fermented bean curd
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
SB/T 10170-2007	English	359	Add to Cart	3 days [Need to translate]	Fermented bean curd
SB/T 10170-1993	English	279	Add to Cart	3 days [Need to translate]	(Bean curd)

SB/T 10170-2007: Fermented bean curd

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Fermented bean curd ICS 67.160 X66 Record number. 20846-2007 People's Republic of China domestic trade industry standard Replacing SB/T 10170-1993 Curd Released on.2007-05-30 2007-11-01 implementation Published by the Ministry of Commerce

Content

Foreword I 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Requirements 2 5 Sanitary requirements for production and processing 3 6 Test method 3 7 Inspection rules 6 8 Marking, packaging, transportation, storage 7

Foreword

This standard replaces SB/T 10170-1993 "fussel milk". The main changes in this standard compared to SB/T 10170-1993 are as follows. --- According to GB/T 1.1-2000 "Standardization Work Guide Part 1. Standard Structure and Writing Rules" for standard text format to modify; --- Modified the structure of the original standard, increasing the negative deviation of net content and the sanitary requirements of the production process; --- Increased terms and definitions of fermented products; --- Cancel the distinction of "small package" in the physical and chemical indicators of the original standard; --- Reduce the "salt" lower limit; --- Removed the "water-soluble and salt-free solids" indicator; --- Physical and chemical indicators have increased the water-soluble protein, total acid indicators. This standard was proposed by the China Condiment Association. This standard is managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted. Beijing Food Brewing Research Institute, Wang Zhihe Food Group Co., Ltd., Shanghai Dingfeng Brewing Food Co., Ltd. Chengdu Condiment Research Institute. The main drafters of this standard. Wang Jiaxuan, Wu Ming, Che Yourong, Lu Wei, Gao Lihua, Zhang Yanhua, Wang Liying, Wang Ruizhi, Wan Chenglong, He Ying, Li Youxi. The previous versions of the standards replaced by this standard are. ---SB/T 10170-1993. Curd

1 Scope

This standard specifies the terms and definitions of fermented bean, the requirements, the hygiene requirements of the production process, test methods, inspection rules, signs, packages Loading, transport and storage. This standard applies to the fermented bean referred to in Chapter 3. This standard does not apply to other products that are made from fermented bean curd and are processed without reconstitution.

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 317 white sugar Preparation of GB/T 601 chemical reagent standard titration solution GB 1352 soybean GB 2712 Fermented soybean products hygiene standard GB 2757 Distilled spirits and formulated wine hygiene standards GB 2760 Hygienic standard for food additives GB/T 4789.23 Food hygiene microbiological examination cold food, bean products inspection GB/T 5009.5-2003 Determination of protein in food GB/T 5009.52 Analytical method for hygienic standard of fermented soybean products GB 5461 table salt GB/T 6682 Analytical laboratory water specifications and test methods GB 7718 prepackaged food labeling rules GB 10343 edible alcohol GB/T 13662 rice wine GB 14881 General hygiene regulations for food companies JJF1070 Quantitative packaging commodity net content measurement inspection rules Order No. 75 (2005) of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China

3 Terms and definitions

The following terms and definitions apply to this standard. 3.1 A seasoning and tableware made of soybean as a main raw material, processed by refining, billeting, cultivating, and fermenting. 3.1.1 Red square redsufu In the later-fermented soup, the fermented bean curd is prepared with the coloring agent red yeast. 3.1.2 White whitesufu In the later fermentation process, no coloring agent is added, and the soup is made of yellow wine, wine, white wine, edible alcohol and spices. ...