GB 16798-1997
Replaced
T/PJCFIA 0001S--2024 代替T/PJCFIA 0001S-2020
Active
Group standards
T/PJCFIA 0001S--2024 replaces T/PJCFIA 0001S-2020 as a geographical indication product of Pingjiang dried fish.
T/PJCFIA 0001S--2024 代替T/PJCFIA 0001S-2020
Price:
$ 20.00
Basic Information
Standard Code:
T/PJCFIA 0001S--2024 代替T/PJCFIA 0001S-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
-
ICS Name:
Food processing
Publish Date:
2020-12-20
Implement Date:
2021-01-20
Scope
Scope: This standard specifies the terms and definitions, protection scope, requirements, inspection methods, inspection rules, marking, packaging, transportation, storage, and shelf life of Pingjiang soybean dried products. This standard applies to Pingjiang soybean dried products made from soybeans and water as the main raw materials, with plant oil, edible salt, and spices (except poppy) as auxiliary materials, added with food additives, and processed through cleaning, soaking, pulping, separation, boiling pulp, coagulating pulp, kneading pulp, packing, or unpacking, sterilization, or non-sterilization processes. Main technical content: 5.1 Requirements for raw and auxiliary materials: Raw and auxiliary materials shall comply with the corresponding food safety standards and relevant regulations. 5.2 Sensory requirements: Sensory requirements shall comply with Table 1. Table 1 Sensory requirements
Development Information
Related Standards
GB 16565-2003
Active
GB 16565-2003 Hygienic standard for fried food
GB 17400-2003
Replaced
GB 17400-2003 Hygienic standard for instant noodle
GB 17401-2003
Replaced
GB 17401-2003 Hygienic standard for puffed food
GB 19295-2003
Replaced
GB 19295-2003 Hygienic standard for quick-frozen and pre-packed food made of wheat flour and rice
GB 2714-2003
Replaced