DB44/T 948-2011 Active Guangdong ProvinceLocal standards

DB44/T 948-2011 Oyster Sauce Processing Technical Specification

Publish Date: 2011-12-06 Implement Date: 2012-03-15 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: DB44/T 948-2011

Standard Type: Local standards

Standard Status: Active

is_force_gb: no

CCS Name: Aquatic product processing and products

ICS Name: Food processing

Publish Date: 2011-12-06

Implement Date: 2012-03-15

Pages: 7 pages

Scope

This standard specifies the terms and definitions, basic requirements, raw and auxiliary materials, key processing techniques, storage and inspection records, etc. for oyster sauce processing enterprises. This standard applies to the production process of oyster sauce made from oysters, which are steamed or enzymatically hydrolyzed and then concentrated, and combined with other seasoning auxiliaries such as white sugar, edible salt, starch, and MSG. The production of other shellfish seasonings can be implemented with reference to this standard.