T/ZZB 1182-2019 Active Group standards

T/ZZB 1182-2019 Shaoxing fermented tofu

T/ZZB 1182-2019

Publish Date: 2019-09-23 Implement Date: 2019-10-31 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/ZZB 1182-2019

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices and seasonings

ICS Name: Drinks in general

Publish Date: 2019-09-23

Implement Date: 2019-10-31

Scope

Main technical content: This standard specifies the process classification, basic requirements, technical requirements, test methods, inspection rules, and labels, marks, packaging, transportation, storage, and quality commitments of fermented soybean products. This standard applies to fermented soybean products produced within the scope of geographical indication protection, which are mainly made from soybean as the main raw material, through processing such as grinding, molding, culturing, and fermentation. These products are flavored with yellow wine, and may or may not add other seasoning auxiliaries and food additives, and are used as seasoning and dining accompaniments.