T/GBAS 11-2022 Active Group standards

T/GBAS 11-2022 soy 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 11-2022

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 soy sauce. This document is applicable to the production and operation of soy sauce. Main technical content: This document is applicable to the production and operation of soy sauce. The main content 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. The key indicators (or requirements) are as follows: (1) Sensory requirements: Color: red-brown or light red-brown, with a bright color and gloss; Aroma: a rich soy sauce aroma and ester aroma; Taste: delicious, mellow, fresh, salty, and sweet to the taste; State: clear; (2) Quality indicators: Amino acid nitrogen (calculated as nitrogen)/(g/100mL)≥0.80; Total nitrogen (calculated as nitrogen)/(g/100mL)≥1.50; Soluble non-salt solids/(g/100mL)≥15.00; Ammonium salt (calculated as nitrogen)/: shall not exceed 25% of the amino acid nitrogen content; Table salt (calculated as sodium chloride)/(g/100mL)≤17.0