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GB/T 42464-2023General rule for the quality of lobster sauce (English PDF)

豆豉质量通则

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

March 17, 2023

Implementation date

March 17, 2023

Scope

GB/T 42464-2023 is the English-translated version of 豆豉质量通则.

This document specifies the technical requirements for fermented soya bean products, together with the inspection rules and the requirements for labelling, marking, packaging, transport and storage.

It gives the classification of the products and describes the test methods used to verify them. The document applies to the production, inspection and sale of fermented soya beans.

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Document preview — GB/T 42464-2023

National Standard of the People's Republic of China

ICS: 67.220.10
Classification: X 66

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

Foreword
1 Scope
2 Normative references
3 Terms and Definitions
4 Categories

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents" drafting.

This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws and regulations, policies and food safety standards, etc. document.

1 Scope

This document stipulates the technical requirements, inspection rules, labeling, marking, packaging, transportation and storage requirements of fermented soya bean products, and gives the product information. Classification, description of the test method.

This document is applicable to the production, inspection and sales of fermented soybeans.

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.

GB 1352 soybean

GB 5009.3-2016 National Food Safety Standard Determination of Moisture in Food

GB 5009.44 National Food Safety Standard Determination of Chloride in Food

GB 5009.235 National Food Safety Standard Determination of Amino Acid Nitrogen in Food

GB/T 5461 edible salt

JJF1070 Quantitative packaging commodity net content measurement inspection rules

3 Terms and Definitions

The following terms and definitions apply to this document.

3.1 Tempeh lobster sauce

It is a dry, semi-dry or dilute granular product made from soybeans as the main raw material through cooking, koji making, and fermentation.

4 Categories

4.1 Classification method

According to the different moisture content of the finished product, it can be divided into three types. dry state, semi-dry state and dilute state.

4.2 Dried tempeh

Fermented tempeh, with or without drying (stir-frying, drying) and other drying processes, products with a moisture content of less than 35%.

4.3 Semi-dry tempeh

Less water is added during fermentation, and it is produced by long-term fermentation under natural conditions or short-term fermentation at high temperature, or when the clinker has a large amount of moisture Under the condition of koji making and fermentation at a higher temperature, the finished product is semi-dry, the beans are soft, and the water content is 35%~ Products between 50%.

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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

Similar standards

GB/T 15691-2026|GB/T 18525.7-2026|GB/T 47140-2026|GB/T 7652-2026|GB/T 45414-2025|GB/T 45546-2025

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