SB/T 10612-2011Soy complex sauce (English PDF)
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Issued by
Ministry of Commerce of the People's Republic of China
Level / Type
National · Recommended
Issue date
July 7, 2011
Implementation date
November 1, 2011
Scope
SB/T 10612-2011 (Soy complex sauce) is available as an English-translated PDF.
SB/T 10612-2011 — This standard specifies the terms and definitions of soybean mixed sauce, the requirements, the hygiene requirements of the production process, test methods, inspection rules and labeling, packaging, shipping and storage.
This standard applies to the production, inspection and circulation of soy compound sauce.
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Document preview — SB/T 10612-2011
National Standard of the People's Republic of China
- ICS
- 67.060
- Classification
- X 11
Issued by: Ministry of Commerce of the People's Republic of China
Contents
- What this standard covers1
- Document data2
- Standards quoted by this document3
What this standard covers
This standard specifies the soy sauce complex terminology and definitions, requirements, health requirements of the production process, test methods, inspection rules and labels, packaging, transport and storage. This standard applies to the production of soy sauce composite, inspection and circulation.
Document data
International classification (ICS): 67.060.
Chinese classification (CCS): X11.
Estimated length of the Chinese original: 9,994 words.
Standards quoted by this document
GB 1445; GB 2718; GB 2760; GB 4789.3; GB 4789.4; GB/T 4789.5; GB 4789.10; GB 5009.3; GB/T 5009.11; GB 5009.12; GB/T 5009.22; GB/T 5009.40; GB 5461; GB 5749; GB 7718; GB 14881; GB/T 24399; JJF 1070; food labeling regulations; the State administration of Quality Supervision; Inspection and Quarantine Decree [ 2007 ] No. 102; [ 2009 ] No. 123; quantitative measurement of packaged goods supervision and Administration of Quality Supervision; inspection Quarantine of Decree [ 2005 ] No. 75
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 7 pages — is available in the English PDF.
Referenced standards
Normative references
- GB 1445White soft sugar
- GB 2718National Food Safety Standard -- Soybean paste
- GB 2760National Food Safety Standard - Food additives - Usage Standards
- GB 4789.3National food safety standard - Food microbiological examination: Enumeration of coliforms
- GB 4789.4National food safety standard - Food microbiological examination - Salmonella
- GB 4789.10National food safety standard - Food microbiological examination - Staphylococcus aureus
GB/T 4789.5 · GB/T 5009.11 · GB/T 5009.22 · GB 5461
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Related Standards
GB 1445-2000 — White soft sugar
GB 14881-2025 — National food safety standard - General hygienic regulation for food production
GB 2718-2014 — National Food Safety Standard -- Soybean paste
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SB/T 10612-2011
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