T/ZZB 1182-2019
Shaoxing furu (English Version)
- Standard No.
- T/ZZB 1182-2019
- Language
- Chinese, Available in English version
- Release Date
- 2019
- Published By
- Group Standards of the People's Republic of China
- Latest
- T/ZZB 1182-2019
- Scope
- This standard specifies the process classification, basic requirements, technical requirements, test methods, inspection rules and labeling, marking, packaging, transportation, storage and quality commitment of fermented bean curd. This standard applies to products produced within the scope of geographical indication protection that use soybeans as the main raw material and are processed through grinding, dough making, culture, and fermentation. Rice wine is used as soup stock, with or without the addition of other seasonings and food additives. Fermented soybean products for seasoning and accompanying meals.
T/ZZB 1182-2019 history
- 2019 T/ZZB 1182-2019 Shaoxing furu
