T/FNJY 0001S-2021 Active Group standards

T/FNJY 0001S-2021 Wangjiang Fengnuo Soy Sauce

T/FNJY 0001S-2021

Publish Date: 2021-01-05 Implement Date: 2021-01-05 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/FNJY 0001S-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices and seasonings

ICS Name: Spices and seasonings

Publish Date: 2021-01-05

Implement Date: 2021-01-05

Scope

Scope: This document specifies the terms and definitions, product classification, requirements, hygiene requirements for the production and processing process, inspection methods, inspection rules, labeling, packaging, transportation, storage, product recall management, and shelf life of Wangjiangfeng Brewery Soy Sauce; Main technical content: 1. Amino acid nitrogen (calculated as nitrogen)/(g/100mL): First grade ≥ 0.7, Extra grade ≥ 1.0; 2. Total acid (calculated as lactic acid)/(g/100mL): First grade ≤ 2.5, Extra grade ≤ 2.2; 3. Total nitrogen (calculated as nitrogen)/g/100mL): First grade ≥ 1.35, Extra grade ≥ 1.6; 4. Soluble salt-free solids/(g/100mL): First grade ≥ 20.00, Extra grade ≥ 22.00