T/SXS 169-2023 Active Group standards

T/SXS 169-2023 Hot Sauce

T/SXS 169-2023

Publish Date: 2023-12-29 Implement Date: 2023-12-29 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/SXS 169-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Spices and seasonings

Publish Date: 2023-12-29

Implement Date: 2023-12-29

Scope

Main technical content: This document specifies the classification and naming of chili sauce, requirements, inspection rules and marking, packaging, transportation, storage, and shelf life. This document applies to chili sauce (hereinafter referred to as the product) made from fresh chili peppers as the main raw material, with edible salt and MSG as the main auxiliary materials. It may or may not contain added soybean paste, sweet bean sauce, white sugar, edible oil, sesame seeds, sesame oil, poultry and meat, aquatic products, ginger, peanut, chicken essence seasoning, fermented soybean paste, mushrooms, scallions, and spice powder (except poppy). It also contains food additives such as 5′-ribonucleotide disodium salt, sodium benzoate or potassium sorbate, sodium saccharin. For large-packaged 5 kg products, hydroxypropyl methylcellulose is also added. The product is made through pre-processing, marinating, crushing, blending, cooking, and filling.