HOME   Cart(0)   Quotation   About-Us Tax PDFs Standard-List Powered by Google www.ChineseStandard.net Database: 189759 (3 Nov 2024)

SB/T 10337-2012 Related PDF English (SB10337-2000)

SB/T 10337-2012 (SB/T10337-2012, SBT 10337-2012, SBT10337-2012) & related versions
Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)See DetailStatusSimilar PDF
SB/T 10337-2012English279 Add to Cart 3 days Blended vinegar SB/T 10337-2012 Obsolete SBT 10337-2012
SB 10337-2000English239 Add to Cart 2 days Blended vinegar SB 10337-2000 Obsolete SB 10337-2000



SB/T 10337-2012 Blended vinegar ICS 67.220.10 X66 Record number. 39880-2012 People's Republic of China domestic trade industry standard Replacing SB 10337-2000 Preparing vinegar Released on.2012-09-19 2012-12-01 implementation Published by the Ministry of Commerce Content Foreword I 1 range 1 2 Normative references 1 3 Terms and Definitions 1 4 Technical requirements 1 5 Test method 2 6 Inspection rules 2 7 label 3 8 Packing 3 9 Transportation 3 10 Storage 3 Foreword This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard replaces SB 10337-2000 "Preparation of vinegar". Compared with SB 10337-2000, this standard has the following changes in addition to editorial changes. --- Change the standard attributes from mandatory industry standards to recommended industry standards; --- Updated the relevant reference standards in the normative references; --- Revised the definition of the preparation of vinegar; --- Revised the implementation requirements of food safety indicators and removed the corresponding test methods; ---Modified and improved the inspection rules; --- Removed the relevant requirements for shelf life in storage requirements. This standard is proposed and managed by the National Condiment Standardization Technical Committee (SAC/TC398). This standard was drafted. Jiangsu Hengshun Vinegar Co., Ltd., Shijiazhuang Zhenji Brewing Group Co., Ltd. The main drafters of this standard. Chen Wei, Zhang Lin. The previous versions of the standards replaced by this standard are. ---SB 10337-2000. Preparing vinegar 1 Scope This standard specifies the definition, technical requirements, test methods, inspection rules and requirements for labeling, packaging, transportation and storage of vinegar. This standard applies to the preparation of vinegar for flavoring as referred to in 3.1, and is not suitable for the preparation of vinegar for health care. 2 Normative references The following documents are indispensable for the application of this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 1903 food additive glacial acetic acid (glacial acetic acid) GB 2760 food safety national standard food additive use standard GB/T 5009.41-2003 Analytical method for vinegar hygiene standards GB 7718 National Food Safety Standards for Prepackaged Food Labels GB/T 18187 brewing vinegar 3 Terms and definitions The following terms and definitions apply to this document. 3.1 A seasoning vinegar prepared by mixing vinegar and glacial acetic acid, and the amount of vinegar added is not less than 50%. 4 Technical requirements 4.1 Main raw materials and accessories 4.1.1 Brewing vinegar Should comply with the provisions of GB/T 18187. 4.1.2 Glacial acetic acid Should comply with the provisions of GB 1903. 4.1.3 Food Additives The variety and use limit shall comply with the varieties specified in GB 2760, and shall also comply with the corresponding product standards for food additives. 4.2 Sensory characteristics Should comply with the provisions of Table 1. ......

BASIC DATA
Standard ID SB/T 10337-2012 (SB/T10337-2012)
Description (Translated English) Blended vinegar
Sector / Industry Domestic Trade Industry Standard (Recommended)
Classification of Chinese Standard X66
Classification of International Standard 67.220.10
Word Count Estimation 7,733
Older Standard (superseded by this standard) SB/T 10337-2000
Quoted Standard GB 1903; GB 2760; GB/T 5009.41-2003; GB 7718; GB/T 18187
Drafting Organization Co., Ltd., Jiangsu Hengshuncuye
Administrative Organization National Standardization Technical Committee condiments
Regulation (derived from) ?Ministry of Commerce Announcement 2012 No.58; Industry Standard Filing Announcement 2013 No.4 (Total No.160)
Proposing organization National Condiment Standardization Technical Committee (SAC/TC 398)
Issuing agency(ies) People's Republic of China Ministry of Commerce
Summary This standard specifies the preparation of vinegar definition, technical requirements, test methods, inspection rules and labels, packaging, transport, storage requirements. 3. 1 This standard applies to the meaning of flavored vinegar with the preparatio

BASIC DATA
Standard ID SB 10337-2000 (SB10337-2000)
Description (Translated English) Blended vinegar
Sector / Industry Domestic Trade Industry Standard
Classification of Chinese Standard X66
Classification of International Standard 67.220
Word Count Estimation 6,664
Date of Issue 2000-06-20
Date of Implementation 2000-12-20
Quoted Standard GB 1903-1996; GB 2719-1996; GB 2760-1996; GB 4789.22-1994; GB/T 5009.41-1996; GB 7718-1994; GB 18187-2000
Drafting Organization Shijiazhuang Jane Brewing Group LLC
Regulation (derived from) Ministry of Commerce Notice No. 58 of 2012; industry standard for filing Notice 2013 No. 4 (No. 160 overall)
Summary This standard specifies: the preparation of vinegar definition of technical requirements, test methods, inspection rules and labeling, packaging, transportation, storage requirements. This standard applies to: Chapter 3 requires flavored with the preparation of vinegar, does not apply to health with the preparation of vinegar.