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SB/T 10458-2008: Chicken bruillon
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
SB/T 10458-2008	English	239	Add to Cart	3 days [Need to translate]	Chicken bruillon

SB/T 10458-2008: Chicken bruillon

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Chicken bruillon ICS 67.220.10 X66 Record number. 24725-2008 People's Republic of China domestic trade industry standard Chicken sauce Released on.2008-07-03 2008-12-01 implementation Published by the Ministry of Commerce

Content

Foreword III 1 Scope 1 2 Normative references 1 3 Terms and Definitions 1 4 Requirements 1 5 Test method 2 6 Inspection rules 3 7 logo, label 4 8 Packaging, transportation and storage 4

Foreword

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. Shandong Zhongke Fengxiang Biological Engineering Co., Ltd., Dongguan Baiweijia Food Co., Ltd., Chongqing Qianyuan Bio-Production Industry (Group) Co., Ltd., Guangdong Jialong Food Co., Ltd., Guangdong Jiahao Food Co., Ltd., Unilever Food (China) Limited company. The main drafters of this standard. Xun Zhaoyong, Zhou Fuming, Pan Xianzong, Li Wuheng, Liu Yan, Lin Pingtao, Lin Changchun, Chen Zhixiong, Liu Yaping, Shen Jiasheng, He Xiang. This standard is the first release. Chicken sauce

1 Scope

This standard specifies the terms and definitions, requirements, test methods, inspection rules, labeling, packaging, transportation and storage of chicken sauce. This standard applies to chicken sauce seasonings referred to in Chapter 3.

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 2760 Hygienic standard for food additives GB/T 4789.2 Food hygiene microbiological examination total number of colonies GB/T 4789.3 Determination of coliforms in food hygiene microbiological examination GB/T 4789.4 Food hygiene microbiological examination Salmonella test GB/T 4789.5 Food hygiene microbiological examination Shigella test GB/T 4789.10 Food hygiene microbiological examination Staphylococcus aureus test GB/T 5009.3-2003 Determination of moisture in foods Determination of total arsenic and inorganic arsenic in foods GB/T 5009.11 GB/T 5009.12 Determination of lead in food GB/T 5009.39-2003 Analytical method for hygienic standard of soy sauce GB 5461 table salt GB 7718 prepackaged food labeling rules GB 16869 Fresh and frozen poultry products SB/T 10371-2003 Chicken seasoning JJF1070 Quantitative packaging commodity net content measurement inspection rules Measures for the Supervision and Administration of Quantitative Packaging Commodity Measurements, Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine (2005)

3 Terms and definitions

The following terms and definitions apply to this standard. 3.1 Adding or not adding spices and/or food flavors to ground chicken or chicken bone or its concentrated extracts and other excipients A flavoring agent such as a flavoring agent, which is processed into a juice-like compound seasoning with a rich flavor and aroma of chicken.

4 requirements

4.1 Main raw materials and accessories 4.1.1 Chicken. It should meet the requirements of GB 16869. 4.1.2 Edible salt. It should meet the requirements of GB 5461. 4.1.3 Food additives. food additives permitted in GB 2760 should be used, and products corresponding to the corresponding food additives should also be used. standard. ...