GB 2757-1981
Replaced
T/JGE 3005-2021
Active
Group standards
T/JGE 3005-2021 broth ingredients
T/JGE 3005-2021 broth ingredients
Price:
$ 20.00
Basic Information
Standard Code:
T/JGE 3005-2021
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food processing and products
ICS Name:
Food Composite
Publish Date:
2021-11-04
Implement Date:
2021-11-04
Scope
Main technical content: This document specifies the requirements for soup seasonings, hygiene requirements for the production and processing process, inspection rules, marking, labeling, packaging, transportation, and storage. This document applies to non-ready-to-eat soup seasonings made primarily from two or more ingredients such as mushrooms, black fungus, tea tree mushrooms, fungus, lion's mane, flat mushrooms, oyster mushrooms, chanterelles, king oyster mushrooms, and bamboo phellinus, with or without the addition of brown sugar or rock sugar as auxiliary ingredients. These seasonings are made by selecting and sorting raw materials, drying them, mixing (blending) them in a certain proportion, and packaging them. They are mainly used for making soup in daily life, either alone or with other ingredients
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced