| Basic Standards |
|---|
| GBT 12729.1-2008 Spice and Condiment Names |
| GBT 20903-2007 Classification of Condiments |
| SBT 10172-1993 Classification of Sauces |
| SBT 10173-1993 Classification of Soy Sauce |
| SBT 10174-1993 Classification of Vinegar |
| SBT 10295-1999 Terminology for Condiments Comprehensive |
| SBT 10298-1999 Terminology for Condiments Soy Sauce |
| SBT 10299-1999 Terminology for Condiments Sauces |
| SBT 10300-1999 Terminology for Condiments Vinegar |
| SBT 10301-1999 Terminology for Condiments Pickled Vegetables |
| SBT 10302-1999 Terminology for Condiments Fermented Tofu |
| SBT 10325-1999 Terminology for Condiments Soy Products |
| SBT 10298-1999 Terminology for Condiments Soy Sauce |
| SBT 10300-1999 Terminology for Condiments Vinegar |
| Product Standards |
|---|
| GB 10133-2014 National Food Safety Standard for Aquatic Condiments |
| GB 2720-2015 National Food Safety Standard for MSG |
| GBT 18186-2000 Brewed Soy Sauce |
| GBT 18187-2000 Brewed Vinegar |
| GBT 24399-2009 Yellow Soybean Sauce |
| GBT 8967-2007 Monosodium Glutamate (MSG) |
| GB 2717-2003 Soy Sauce Hygiene Standard |
| GB 2719-2003 Vinegar Hygiene Standard |
| NYT 1070-2006 Chili Sauce |
| NYT 956-2006 Ketchup |
| NYT 958-2006 Peanut Butter |
| QBT 1733.4-2015 Peanut Butter |
| SBT 10260-1996 Sesame Sauce (LST 3220-1996) |
| SBT 10296-2009 Sweet Bean Sauce |
| SBT 10336-2012 Prepared Soy Sauce |
| SBT 10337-2012 Prepared Vinegar |
| SBT 10371-2003 Chicken Essence Seasoning |
| SBT 10415-2007 Chicken Powder Seasoning |
| SBT 10416-2007 Cooking Wine |
| SBT 10431-2007 Pickled Vegetable Soy Sauce |
| SBT 10458-2008 Chicken Juice Seasoning |
| SBT 10459-2008 Tomato Sauce |
| SBT 10484-2008 Mushroom Essence Seasoning |
| SBT 10485-2008 Seafood Powder Seasoning |
| SBT 10513-2008 Beef Powder Seasoning |
| SBT 10525-2009 Shrimp Paste |
| SBT 10526-2009 Rib Powder Seasoning |
| SBT 10612-2011 Yellow Soybean Compound Seasoning |
| SBT 10753-2012 Salad Dressing |
| SBT 10754-2012 Mayonnaise |
| SBT 10755-2012 Mustard Sauce |
| SBT 10757-2012 Beef Juice Seasoning |
| SBT 11194-2017 Instant Noodle Seasoning |
| SCT 3602-2016 Shrimp Paste |
| Green Food |
|---|
| NYT 1053-2006 Green Food MSG |
| NYT 1886-2010 Green Food Compound Seasoning |
| NYT 2111-2011 Green Food Seasoning Oil |
| NYT 431-2009 Green Food Fruit (Vegetable) Sauce |
| NYT 1710-2009 Green Food Aquatic Condiments |
| NYT 900-2016 Green Food Fermented Condiments |
| Import and Export |
|---|
| SNT 3029-2011 Import and Export Condiment Inspection Regulations |
| SNT 3254-2012 Export Condiment Quality Safety Control Specifications |
| SNT 4059-2014 Measurement of Magnetic Metal Particles in Export Chili Condiments |
| SNT 4782-2017 Detection Method for Poppy Ingredients in Export Food and Condiments Real-time Fluorescence PCR Method |
| SNT 0859-2016 Measurement of Dehydroacetic Acid in Export Condiments UV Spectrophotometry |
| SNT 1036-2002 Inspection Regulations for Export Ketchup |
| SNT 1051-2002 Inspection and Identification Regulations for Export Vinegar |
| SNT 3262-2012 Import and Export Soy Sauce Inspection Regulations |
| SNT 3936-2014 Measurement of Sodium Sulfide Content in Export MSG |
| SNT 4786-2017 Measurement of Cysteine in Export Soy Sauce |
| Inspection Standards |
|---|
| GB 5009.233-2016 National Food Safety Standard for the Determination of Free Mineral Acids in Vinegar |
| GB 5009.249-2016 National Food Safety Standard for the Determination of Sodium Ethylenediaminetetraacetate in Iron-fortified Soy Sauce |
| GB 5009.43-2016 National Food Safety Standard for the Determination of Sodium Glutamate (MSG) in MSG |
| GBT 12729.10-2008 Spice and Condiment Determination of Alcohol-soluble Extracts |
| GBT 12729.11-2008 Spice and Condiment Determination of Cold Water-soluble Extracts |
| GBT 12729.12-2008 Spice and Condiment Determination of Non-volatile Ether Extracts |
| GBT 12729.13-2008 Spice and Condiment Determination of Impurities |
| GBT 12729.4-2008 Spice and Condiment Determination of Grinding Fineness (Hand Sieve Method) |
| GBT 12729.5-2008 Spice and Condiment Determination of Foreign Substance Content |
| GBT 30385-2013 Spice and Condiment Determination of Volatile Oil Content |
| GBT 4789.22-2003 Food Hygiene Microbiological Testing Inspection of Condiments |
| SNT 2705-2010 Real-time Fluorescence PCR Qualitative Detection Method for Transgenic Plant Ingredients in Condiments |
| SBT 10308-1999 Sweet Bean Sauce Inspection Method |
| SBT 10310-1999 Yellow Soybean Sauce Inspection Method |
| Other Standards |
|---|
| GB 19431-2004 MSG Industrial Pollutant Emission Standards |
| GBT 12729.2-2008 Spice and Condiment Sampling Methods |
| GBT 12729.3-2008 Spice and Condiment Preparation of Powder Samples for Analysis |
| GBT 15691-2008 General Technical Conditions for Spices and Condiments |
| GBT 18526.4-2001 Irradiation Sterilization Process for Spices and Condiments |
| GBT 22656-2008 HACCP Application Specification for Condiment Production |
| GB 8953-1988 Soy Sauce Factory Hygiene Specifications |
| GB 8954-2016 National Food Safety Standard for Vinegar Production Hygiene Specifications |
| GBT 13803.1-1999 Granular Activated Carbon for Refined MSG Production |
| GBT 18916.9-2014 Water Quota Part 9: MSG Manufacturing |
| GBT 32165-2015 Water-saving Enterprises MSG Industry |
| GBT 5009.39-2003 Analysis Method for Soy Sauce Hygiene Standards |
| GBT 5009.40-2003 Analysis Method for Sauce Hygiene Standards |
| GBT 5009.41-2003 Analysis Method for Vinegar Hygiene Standards |
| NYT 1531-2007 Tomato Sauce Processing Technical Specifications |
| QBT 4616-2013 Energy Consumption Limits for MSG Unit Products |
| SBT 10471-2008 Regulations for Management of Condiment Distributors |
| SBT 10311-1999 Low-salt Solid Fermented Soy Sauce Brewing Process Regulations |
| SBT 10312-1999 High-salt Dilute Fermented Soy Sauce Brewing Process Regulations |
| SBT 10313-1999 Solid-liquid Fermentation Method for Soy Sauce Brewing Process Regulations |
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