| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| SB/T 10431-2007 | English | 279 |
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Zhacai sauce
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SB/T 10431-2007
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Basic data | Standard ID | SB/T 10431-2007 (SB/T10431-2007) | | Description (Translated English) | Zhacai sauce | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | X66 | | Classification of International Standard | 67.220 | | Word Count Estimation | 7,779 | | Date of Issue | 2007-07-24 | | Date of Implementation | 2007-12-01 | | Quoted Standard | GB/T 191; GB 2760; GB/T 4789.22; GB/T 5009.33; GB/T 5009.39; GB 7718; GB 18186-2000; JJF 1070 | | Regulation (derived from) | ?Ministry of Commerce Announcement 2007 No.65 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the terms and definitions mustard sauce, technical requirements, test methods, inspection rules, signs, packaging, transportation and storage requirements. 3. 1 This standard applies to the meaning of mustard sauce. | SB/T 10431-2007: Zhacai sauce---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.
Zhacai sauce
ICS 67.220
X66
Record number. 21284-2007
People's Republic of China domestic trade industry standard
Mustard soy sauce
Released on.2007-07-24
2007-12-01 implementation
Published by the Ministry of Commerce
Content
Foreword III
1 Scope 1
2 Normative references 1
3 Terms and Definitions 1
4 Technical requirements 1
5 Test method 2
6 Inspection rules 3
7 logo 3
8 Packaging, transportation and storage 3
Appendix A (normative appendix) Mustard pickling quality indicator 4
Foreword
Appendix A of this standard is a normative appendix.
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. Chongqing Fuling Mustard (Group) Co., Ltd.
The main drafters of this standard. Zhou Binquan, Xiang Ruiqi, Fang Mingqiang, Li Debin, Liu Dejun.
This standard is the first release.
Mustard soy sauce
1 Scope
This standard specifies the terms and definitions, technical requirements, test methods, inspection rules, marking, packaging, transportation and storage of mustard soy sauce.
Claim.
This standard applies to the mustard soy sauce referred to in 3.1.
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/T 191 packaging storage and transportation icon
GB 2760 Hygienic standard for food additives
GB/T 4789.22 Food hygiene microbiological examination condiment inspection
GB/T 5009.33 Determination of nitrite and nitrate in foods
GB/T 5009.39 Analysis method of soy sauce hygiene standard
GB 7718 prepackaged food labeling rules
GB 18186-2000 brewing soy sauce
JJF1070 Quantitative packaging commodity net content measurement inspection rules
State Administration of Quality Supervision, Inspection and Quarantine, Order No. 75 [2005] Measures for the Supervision and Administration of Quantitative Packaging Commodity Measurement
3 Terms and definitions
The following terms and definitions apply to this standard.
3.1
The pickled mustard juice of the stem tumor mustard (green cabbage head) in the pickling fermentation process is filtered, concentrated, blended, homogenized, sterilized,
Liquid seasonings with special color, aroma and taste, such as filling, are formulated soy sauce.
3.2
A salty juice containing soluble nutrients exuded from the inside of the tissue of the stem tumor of stem mustard (green cabbage head) during pickling fermentation.
4 Technical requirements
4.1 Raw materials
4.1.1 Pickled mustard
It should comply with Appendix A of this standard and relevant national regulations.
4.1.2 Food Additives
The food additives allowed in GB 2760 should be selected and the corresponding food additive product standards should also be met.
4.2 Sensory characteristics
The sensory characteristics should meet the requirements of Table 1.
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