T/PJCFIA 0001S-2020 Active Group standards

T/PJCFIA 0001S-2020 Geographical Indication Products - Pingjiang Dried Fish Sauce

T/PJCFIA 0001S-2020

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-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

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 soybean dried products. This standard applies to Pingjiang soybean dried products made from soybeans and water as the main raw materials, with plant oil, edible salt, and spices (except poppy) as auxiliary materials, and the addition of food additives. The products are processed through cleaning, soaking, pulping, separation, boiling pulp, coagulating pulp, kneading, packing, or unpacking, sterilization, or non-sterilization processes. Main technical contents: 5.1 Requirements for raw and auxiliary materials: Raw and auxiliary 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 in a clean white porcelain plate and observe the color, texture, impurities, smell, and taste under natural light. Texture The product shall have the appropriate shape and no moldy taste or odor. Taste and odor The product shall have the appropriate taste and odor without any abnormal smell or impurities visible to normal vision. No foreign impurities visible to normal vision. 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 Moisture/（g/100g） ≤