T/CGAPA 013-2023 Active Group standards

T/CGAPA 013-2023 The technical specifications for making stinky fermented soybean bean curd

Publish Date: 2023-08-29 Implement Date: 2023-08-29 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/CGAPA 013-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-08-29

Implement Date: 2023-08-29

Scope

Main Technical Content: 1. Scope: This document provides terms and definitions for the production of stinky salt beans, and specifies the industrialized production and traditional farming techniques for their preparation. This document applies to stinky salt bean products made from soybeans. 2. Normative Reference Documents: The content of the following documents is incorporated into this document through normative references. Among them, the referenced documents with dates only apply to the versions corresponding to those dates; for the non-dated referenced documents, the latest versions (including all amendments) apply to this document. - GB 1352: International Food Safety Standards - Soybean - GB 2712: National Food Safety Standards - Soybean Products - GB 3095: Environmental Air Quality Standards - GB 4806.7: National Food Safety Standards - Plastic Materials and Products for Food Contact - GB 5749: Sanitary Standards for Drinking Water - GB 14881: National Food Safety Standards - General Hygiene Standards for Food Production 3. Terms and Definitions: The following terms and definitions apply to this document. 3.1 Stinky Salt Bean: A characteristic fermented soybean product originating from the Huaihe River Basin. It is prepared by selecting, soaking, steaming, and fermenting soybeans. 3.2 Bacillus subtilis: A species of the Bacillus genus. It is widely used in the food industry, wastewater treatment, and the production of biological fertilizers or fermentation beds, serving as a multifunctional microorganism. 3.3 Maillard Reaction: A non-enzymatic browning reaction commonly found in the food industry.