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SB/T 10485-2008: Seafood powder seasoning
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Std ID	Version	USD	Buy	Deliver [PDF] in	Title (Description)
SB/T 10485-2008	English	189	Add to Cart	3 days [Need to translate]	Seafood powder seasoning

SB/T 10485-2008: Seafood powder seasoning

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Seafood powder seasoning ICS 67.220.10 X66 Record number. 25131-2008 People's Republic of China domestic trade industry standard Seafood powder seasoning Released on.2008-09-27 2009-03-01 implementation Published by the Ministry of Commerce

Foreword

This standard was proposed by the Ministry of Commerce of the People's Republic This standard is under the jurisdiction of the National Condiment Standardization Technical Committee. This standard was drafted. Fujian Quanzhou Anji Food Co., Ltd., Shanghai Taitai Le Food Co., Ltd., Xijie (Qingdao) Food Co., Ltd. Company, Ningbo Superstar Marine Biological Products Co., Ltd. The main drafters of this standard. Lin Xiaofang, Wang Xiuli, Rong Yaozhong, Yu Zhaohao, Yang Zhe, Ma Lianbo, Zhang Yuanbing, Ye Zaibang. Seafood powder seasoning

1 Scope

This standard specifies the terms and definitions, requirements, test methods, inspection rules and labeling, packaging, transportation and storage of seafood powder seasonings. This standard applies to seafood powder seasonings as defined 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 2720 MSG Hygiene Standard GB 2733 Hygienic standard for fresh and frozen animal aquatic products 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 4789.7 Food hygiene microbiological examination Vibrio parahaemolyticus test GB/T 4789.10 Food hygiene microbiological examination Staphylococcus aureus test GB/T 5009.5 Determination of protein in food 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 Analysis method of soy sauce hygiene standard GB 5461 table salt GB 7718 prepackaged food labeling rules GB/T 8967-2007 sodium glutamate (monosodium glutamate) JJF1070 Quantitative packaging commodity net content measurement inspection rules QB/T 1500 MSG QB/T 3798 Food Additives Taste Nucleotide Disodium SB/T 10371-2003 Chicken seasoning State Administration of Quality Supervision, Inspection and Quarantine [2005] No. 75

3 Terms and definitions

The following terms and definitions apply to this standard. 3.1 As a main raw material, aquaculture fish, shrimp, shellfish powder or its concentrated extract, monosodium glutamate, edible salt, etc., add spices, taste nucleotides A compound seasoning with a savory flavor and aroma of seafood, such as sodium and other excipients. ...