T/PJCFIA 0001S-2024 Active Group standards

T/PJCFIA 0001S-2024 Geographical Indication Product - Pingjiang Dried Fish Sauce

T/PJCFIA 0001S-2024

Publish Date: 2020-12-20 Implement Date: 2021-01-20 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/PJCFIA 0001S-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2020-12-20

Implement Date: 2021-01-20

Scope

Scope: This standard specifies the terms and definitions, protection scope, requirements, inspection methods, inspection rules, marking, packaging, transportation, storage, and shelf life of Pingjiang dried soybean products. This standard applies to Pingjiang dried soybean products made from soybeans and water as the main raw materials, with plant oil, edible salt, and spices (except poppy) as auxiliary materials, added with food additives, and processed through cleaning, soaking, grinding, separation, boiling, coagulation, kneading, pressing, cutting, marinating, roasting, cutting or not cutting, mixing, packaging, or not packaging, and sterilization or not sterilization. Main technical contents: 5.1 Requirements for raw materials: Raw materials shall comply with the corresponding food safety standards and relevant regulations. 5.2 Sensory requirements: Sensory requirements shall comply with the provisions of Table 1. Table 1 - Sensory Requirements Item Requirement Inspection Method Color The product shall have the appropriate color. GB/T 29605: Place the sample on a clean white porcelain plate and observe its color, texture, impurities, smell, and taste under natural light. Texture The product shall have the appropriate shape and no moldy taste or odor. No abnormal odor or impurities shall be visible to the naked eye. 5.3 Physical and chemical indicators: Physical and chemical indicators shall comply with the requirements of Table 2. Table 2 - Physical and Chemical Indicators Item Standard Inspection Method Water content/g/100g ≤ 45.0 GB/T 5009.3 Protein/g/100g (dry basis) ≥ 24.0 GB/T 5009.5 5.4 Pollutant limits: Pollutant limits shall comply with the provisions of Table 3. Table 3 - Pollutant Limits Item Limit Inspection Method Lead (as Pb) /(mg/kg) 0.4 GB/T 5009.12 5.5 Pesticide maximum residue limits: Pesticide maximum residue limits shall comply with the provisions of GB 2763. 5.6 Microbiological limits: