T/SCSSX 21-2025 Active Group standards

T/SCSSX 21-2025 Niuhua malatang seasoning

Publish Date: 2025-12-22 Implement Date: 2026-01-22 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/SCSSX 21-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Spices and seasonings

Publish Date: 2025-12-22

Implement Date: 2026-01-22

Scope

4.1 Requirements for Raw Materials and Auxiliary Materials 4.1.1 Bone Seasonings They shall comply with the provisions of GB/T 45546. 4.1.2 Edible Oils and Products Animal fats shall comply with the relevant provisions of GB 10146, vegetable oils shall comply with the provisions of GB 2716, and edible fat products shall comply with the provisions of GB 15196. 4.1.3 Edible Salt It shall comply with the provisions of GB 2721. 4.1.4 Water It shall comply with the provisions of GB 5749. 4.1.5 Chili Peppers They shall comply with the provisions of GB/T 30382. 4.1.6 Sichuan pepper They shall comply with the provisions of GB/T 30391. 4.1.7 Rice It shall comply with the provisions of GB/T 1354. 4.1.8 Vegetables and Their Products The vegetables shall be fresh, free from decay and mold, and the maximum residue limits of pesticides shall comply with the provisions of GB 2763, and the limits of pollutants shall comply with the provisions of GB 2762 and related regulations. Pickled vegetables shall also comply with the provisions of GB 2714. 4.1.9 Nuts and Seeds They shall comply with the provisions of GB 19300. 4.1.10 Other Raw Materials and Auxiliary Materials They shall comply with the corresponding food standards and related regulations. 4.2 Sensory Requirements They shall comply with the provisions of Table 1.