T/SXSPYJ 03-2005 Active Group standards

T/SXSPYJ 03-2005 Shanxi Red Kidney Bean Soy Sauce

Publish Date: 2025-10-20 Implement Date: 2025-10-20 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/SXSPYJ 03-2005

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Antipyretic and analgesic drugs, anesthetics, and drugs used in the central nervous system

ICS Name: Spices and seasonings

Publish Date: 2025-10-20

Implement Date: 2025-10-20

Scope

This document specifies the definition, technical requirements, test methods, inspection rules, and labels, marks, packaging, transportation, and storage of Shanxi red kidney bean soy sauce. This standard applies to the production of Shanxi red kidney bean soy sauce. It is made from red kidney beans, soybeans and/or defatted soybeans and/or soybean meal, wheat, and/or barley as the main raw materials, through core processes such as steaming and fermentation, to produce a liquid "high salt and dilute state" fermented soy sauce with unique color, aroma, and flavor.