T/LNHL 0001-2024 Abolished Group standards

T/LNHL 0001-2024 Seasoning vegetable products

Publish Date: 2024-03-12 Implement Date: 2024-03-28 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/LNHL 0001-2024

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: -

ICS Name: Vegetables and their products

Publish Date: 2024-03-12

Implement Date: 2024-03-28

Scope

Main technical content: 1. Sensory requirements: The product should have the appropriate color and texture, and be uniform and consistent in appearance. The product should also have the appropriate flavor and aroma, without any off-flavors, and no visible foreign impurities. 2. Physical and chemical indicators: The solids content should be ≥80%; the sodium chloride (NaCl) content should be ≤4.0 g/100 g; the lead (Pb) content should be ≤0.3 mg/kg; and the limits for other pollutants should comply with GB 2762. 3. Microbiological indicators: Total colony count, CFU/g, n=5, c=2; m=10000, M=100000; Escherichia coli, CFU/g, n=5, c=2; m=10, M=100; and the limits for pathogenic bacteria should comply with GB 29921. Food additives should comply with GB 2760, and the net content should be in accordance with the "Measuring Supervision and Management Measures for Quantitatively Packaged Commodities" issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China (No. 75, 2005). The hygiene requirements during production and processing should comply with GB 14881.