T/LHSS 0001-2024 Seasoned bean products

Scope

Main Technical Content: 4.2 Sensory Requirements shall comply with the provisions of Table 1. Table 1 Sensory Requirements Item Requirements Testing Methods Seasoned Tofu Slices Seasoned Dried Tofu Color Have the color typical of the product. Take a suitable sample and visually observe its color, impurities, and appearance under natural light. Smell its odor. After heating, taste its flavor. Appearance Have the typical state of the product. No moldy odor or taste. Have the typical flavor and odor of the product. No abnormal odors or impurities. No visible foreign impurities with normal vision. 4.3 Physical and Chemical Indicators shall comply with the provisions of Table 2. Table 2 Physical and Chemical Indicators Item Standard Testing Methods Seasoned Tofu Slices Seasoned Dried Tofu Water content/g/100g ≤75.070.0 GB 5009.3 Protein/g/100g ≥13.515.0 GB 5009.5 Sodium chloride/% ≤5.0GB 5009.4 Lead (calculated as Pb)/mg/kg ≤0.2GB 5009.1 Note: Other pollutant limits shall comply with GB 2762. 4.4 Microbiological Indicators shall comply with the provisions of Table 3. Table 3 Microbiological Limits Sampling Plan and Limits ncmM Coliform Bacteria (CFU/g) 52102103 GB 4789.3 Plate Count Method Salmonella (CFU/25g) 500—GB 4789.4 Staphylococcus aureus (CFU/g) 51102103 GB 4789.10 Note: 1. Sampling and processing of samples shall comply with GB 4789.1. 2. The testing of Salmonella and Staphylococcus aureus is limited to prepackaged seasoned soy products. 4.5 Net Content The net content shall comply with the requirements of the National Quality Supervision, Inspection and Quarantine Administration’s Decree No. 75, “Measures for the Supervision and Management of Quantitative Packaged Commodities”, and shall be determined according to the methods specified in JJF 1070. 4.6 Food Additives 4.6.1 Quality Requirements for Food Additives Magnesium chloride shall comply with GB 25584, and

Development Information

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