SB/T 10170-2007 (English Version) PDF

Scope: This standard specifies the terms and definitions of fermented bean curd, requirements, hygienic requirements for production and processing, test methods, inspection rules, marking, packaging, transportation and storage. This standard applies to fermented bean curd referred to in Chapter 3. This standard does not apply to other products that do not have the form of fermented bean curd and are made from bean curd as raw material and reprocessed.

SB/T 10170-2007 Referenced Document

GB 10343 Edible alcohol*， 2008-12-29 Update
GB 1352 soy bean*， 2023-05-23 Update
GB 14881 National Food Safety Standards General Hygienic Practices for Food Production*， 2013-05-24 Update
GB 2712 National Food Safety Standard Soybean Products*， 2014-12-24 Update
GB 2757 National Food Safety Standard Distilled Liquor and Compound Wine *， 2012-08-06 Update
GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
GB 317 White granulated sugar
GB 5461 "Edible Salt" Amendment No. 2
GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)*， 2012-04-20 Update
GB/T 13662 Huangjiu*， 2018-09-17 Update
GB/T 4789.23 Microbiological examination of food hygiene Examination of cold dish and bean products
GB/T 5009.5-2003 Determination of protein in foods
GB/T 5009.52 Method for analysis of hygienic standard of fermented been products
GB/T 601 Chemical reagent.Preparations of reference titration solutions*， 2016-10-13 Update
GB/T 6682 Water for analytical laboratory use.Specification and test methods*， 2008-05-15 Update
JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update