T/GBAS 12-2022 Active Group standards

T/GBAS 12-2022 oyster sauce

Publish Date: 2022-07-29 Implement Date: 2022-07-29 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: T/GBAS 12-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food

ICS Name: Spices and seasonings

Publish Date: 2022-07-29

Implement Date: 2022-07-29

Scope

Scope: This document specifies the terms and definitions, technical requirements, inspection methods, inspection rules, labeling, packaging, transportation and storage, product traceability, and management system requirements for oyster sauce. This document is applicable to the production and operation of oyster sauce. Main technical content: This document is applicable to the production and operation of oyster sauce. The main body of this document includes scope, normative references, terms and definitions, technical requirements, inspection methods, inspection rules, labeling, packaging, transportation and storage, product traceability, and management system requirements, totaling 11 sections. The key indicators (or requirements) are as follows: (1) Sensory requirements: Color: Red-brown to brown, with a bright luster; Odor: A fragrance of cooked oysters; Taste: Fresh and delicious, with a moderate saltiness or sweetness, no abnormal odor; Consistency: Moderately viscous, uniform, no layering or clumping, no visible mold stains with normal vision, no foreign matter; (2) Quality indicators: Amino nitrogen/ (g/100g) ≥ 0.3; Total solids/ (g/100g) ≥ 21.0; Total acid (calculated as lactic acid)/ (g/100g) ≤ 1.2; Salt (calculated as sodium chloride)/ (g/100g) ≤ 14.0; Volatile salt nitrogen/ (mg/100g) ≤ 30