T/SCSSX 19.0-2025 Active Group standards

T/SCSSX 19.0-2025 Sichuan style flavored compound seasoining

Publish Date: 2025-10-22 Implement Date: 2025-11-23 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

Out of stock

Basic Information

Standard Code: T/SCSSX 19.0-2025

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Spices and seasonings

Publish Date: 2025-10-22

Implement Date: 2025-11-23

Scope

4.1 Requirements for Raw Materials and Auxiliary Materials 4.1.1 Chili peppers They shall comply with the provisions of GB/T 30382. 4.1.2 Sichuan peppercorns They shall comply with the provisions of GB/T 30391. 4.1.3 Pixian douban sauce They shall comply with the provisions of GB/T 20560. 4.1.4 Water They shall comply with the provisions of GB 5749. 4.1.5 Spices and seasonings They shall comply with the provisions of GB/T 15691. 4.1.6 Other raw materials and auxiliary materials They shall comply with the corresponding food standards and relevant regulations. 4.2 Sensory Requirements 4.3 Physical and Chemical Indicators 4.4 Safety Indicators 4.5 Net Content 4.6 Hygiene Requirements for Production and Processing They shall comply with the provisions of GB 14881. 4.7 Requirements for Contact Materials and Products They shall comply with the provisions of GB 4806.