T/FLJY 0001S-2020 Active Group standards

T/FLJY 0001S-2020 Wangjiang Fengnian Soy Sauce

T/FLJY 0001S-2020

Publish Date: 2020-12-10 Implement Date: 2020-12-20 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/FLJY 0001S-2020

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Spices and seasonings

ICS Name: Spices and seasonings

Publish Date: 2020-12-10

Implement Date: 2020-12-20

Scope

Scope: This standard specifies the terms and definitions, product classification, technical requirements, food additives, hygiene requirements for production and processing, inspection methods, inspection rules, labeling and marking, packaging, transportation, storage, product recall management, and shelf life of Wangjiang Feng Brewed Soy Sauce. Main technical content: 1. Amino nitrogen (calculated as nitrogen)/(g/100mL): First grade ≥ 0.7, Special grade ≥ 1.0; 2. Total acid (calculated as lactic acid)/(g/100mL): First grade ≤ 2.5, Special grade ≤ 2.2; 3. Total nitrogen (calculated as nitrogen)/g/100mL): First grade ≥ 1.35, Special grade ≥ 1.6; 4. Soluble salt-free solids/(g/100mL): First grade ≥ 20.00, Special grade ≥ 22.00