GB 1352-1986
Replaced
T/DYRCEOF 3-2020
Active
Group standards
T/DYRCEOF 3-2020 Geographical Indication Product - Tangchang Tofu Paste
T/DYRCEOF 3-2020
Price:
$ 20.00
Basic Information
Standard Code:
T/DYRCEOF 3-2020
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food fermentation and brewing
ICS Name:
Cereals, legumes, and their products
Publish Date:
2020-12-31
Implement Date:
2020-12-31
Scope
Main technical content: 1. Requirements for raw materials and auxiliary materials, production process, processing key points, and quality characteristics shall be implemented in accordance with the provisions of the former National Quality Supervision, Inspection and Quarantine Administration’s Announcement No. 192 of 2012. Among them, additional safety and other quality technical requirements, as well as provisions on net content and allowable deviations, have been added. The microbial limit shall comply with the requirements of GB 29921, *National Food Safety Standard—Limit of Pathogenic Bacteria in Food*; the contaminant limit shall comply with the requirements of GB 2762, *National Food Safety Standard—Limit of Contaminants in Food*; and the net content and allowable deviations shall comply with the provisions of the former National Quality Supervision, Inspection and Quarantine Administration’s Decree No. 75 of 2005. 2. Production technology: - Major raw materials and auxiliary materials shall comply with the corresponding national and industry standards. - The main production process and key control points shall refer to the provisions of the former National Quality Supervision, Inspection and Quarantine Administration’s Announcement No. 192 of 2012. - Hygiene requirements shall meet the requirements of GB 14881, *General Hygiene Standards for Food Production*. 3. Test methods: - Sensory characteristics shall be inspected by visual observation, olfactory examination, and taste testing. - The determination of physical and chemical indicators such as moisture, amino acid nitrogen, water-soluble protein, total acidity, and salt shall be conducted in accordance with the provisions of SB/T 10170, *Tofu*. - The "microbial limit" shall be implemented in accordance with the methods specified in GB 29921, *National Food Safety Standard—Limit of Pathogenic Bacteria in Food*. - The "contaminant limit" shall be implemented in accor