GB/T 24399-2009Soybean paste (English PDF)
黄豆酱
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
September 30, 2009
Implementation date
March 1, 2010
Scope
GB/T 24399-2009 is the English-translated version of 黄豆酱.
GB/T 24399-2009 fixes the technical requirements, test methods, inspection rules and the labelling, packaging, transport and storage requirements for soybean paste.
Clause 1 states that it applies to paste brewed by microbial fermentation from soybeans as the main raw material. Its contents list names an introduction, Scope, Normative references, Technical requirements, Test method, Inspection rules, and Labels, packaging, transport and storage.
Clause 3 opens with the main and auxiliary materials: soybeans must comply with GB 1352, production water with GB 5749, wheat flour with GB 1355 and edible salt with GB 5461, while the quality of food additives must meet the relevant standards and regulations and their varieties and dosages must comply with GB 2760.
The other normative references include GB 2718 as the hygienic standard for paste, GB/T 5009.3 for moisture in foods, GB/T 5009.39-2003 and GB/T 5009.40-2003 as the analysis methods for the hygienic standards of soy sauce and of paste, GB/T 6682 for water for analytical laboratory use, GB 7718 on prepackaged food labelling, and JJF 1070 together with AQSIQ Decree [2005] No. 75 on the inspection of the net content of prepackaged goods.
The standard was proposed by the Beijing quality and technical supervision authority and is administered by the national technical committee for condiment standardization. It has applied since 1 March 2010.
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Document preview — GB/T 24399-2009
National Standard of the People's Republic of China
- ICS
- 67.220
- Classification
- X 66
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Introduction
- 1 Scope
- 2 Normative references
- 3 Technical requirements
- 4 Test Method
- 5 Inspection Rules
- 6 labels, packaging, transport, storage
Foreword
The standard proposed by the Beijing Quality and Technical Supervision.
1 Scope
This standard specifies the technical requirements of soy sauce, test methods, inspection rules and labels, packaging, transportation and storage requirements.
This standard applies to soybeans as the main raw material by microbial fermentation brewed sauce.
2 Normative references
The following documents contain provisions which, through reference in this standard and become the standard terms. For dated references, subsequent Amendments (not including errata content) or revisions do not apply to this standard, however, encourage the parties to the agreement are based on research Whether the latest versions of these documents. For undated reference documents, the latest versions apply to this standard.
GB 1352 Soybean
GB 1355 wheat flour
GB 2718 Hygienic standard sauce
GB 2760 Hygienic standards for uses of food additives
Determination of GB/T 5009.3 moisture in foods
Analysis Method GB/T 5009.39-2003 soy sauce health standards
Analysis Method GB/T 5009.40-2003 sauce health standards
GB 5461 salt
GB 5749 drinking water health standards
GB/T 6682 analytical laboratory use specifications and test methods (GB/T 6682-2008, ISO 3696. 1987, MOD)
GB 7718 pre-packaged food labels General
JJF 1070 prepackaged goods measured net content inspection rules
Packing Administration of Quality Supervision, Inspection and Quarantine Supervision and Administration of Commodity Measurement Order [2005] No. 75
3 Technical requirements
3.1 The main raw materials and auxiliary materials
3.1.1 Soybeans
Shall comply with the provisions of GB 1352.
3.1.2 Water Production
Shall comply with the provisions of GB 5749.
3.1.3 Wheat flour
Shall comply with the provisions of GB 1355.
3.1.4 Edible salt
Shall comply with the provisions of GB 5461.
3.1.5 Food Additives
Quality of food additives should comply with relevant standards and regulations.
Variety and amount of food additives shall comply with the provisions of GB 2760.
3.1.6 Other accessories
Shall comply with relevant standards and regulations.
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
Referenced standards
Normative references
- GB 1352Soya bean
- GB 2718National Food Safety Standard -- Soybean paste
- GB 2760National Food Safety Standard - Food additives - Usage Standards
- GB 5749Standards for drinking water quality
- GB/T 6682Water for analytical laboratory use - Specification and test methods
- GB 7718National food safety standard - General rules for the labelling of prepackaged foods
GB 1355 · GB 5461
Cited by
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Related Standards
GB 1352-2023 — Soya bean
GB 2718-2014 — National Food Safety Standard -- Soybean paste
GB 2760-2024 — National Food Safety Standard - Food additives - Usage Standards
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GB/T 24399-2009
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