X66 调味品 标准查询与下载
共找到 263 条与 调味品 相关的标准，共 18 页
本标准规定了进出口调味品的检验规程。 本标准适用进出口调味品的检验。
Rules for inspection of seasoning for import and export
- ICS
- CCS
- X66
- 发布
- 2011-09-09
- 实施
- 2012-04-01
本标准规定了绿色食品香辛料及其制品的术语和定义、要求、试验方法、检验规则、标志、标签、包装、运输和贮存。 本标准适用于绿色食品干制香辛料和即食香辛料调味粉；本标准不适用于辣椒及其制品。
Green food.Spices and its products
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2011-09-01
- 实施
- 2011-12-01
이 표준은 검은 후추(Piper nigrum L.) 정유의 품질을 평가하는 데 이용하기 위
Oil of black pepper (Piper nigrum L.)
- ICS
- 71.100.60
- CCS
- X66
- 发布
- 2011-08-12
- 实施
- 2011-08-12
이 표준은 장류, 당류, 조미료, 향신료 등을 혼합하고 살균 또는 멸균 처리하여 만든 유동
Seasoning mixture sauce
- ICS
- 67.220.10;67.020
- CCS
- X66
- 发布
- 2011-01-20
- 实施
- 2011-01-20
이 표준은 토마토 퓌레 또는 토마토 페이스트에 소금, 식초, 당류, 향신료 등을 가하여 조
Tomato ketchup
- ICS
- 67.080.20
- CCS
- X66
- 发布
- 2011-01-20
- 实施
- 2011-01-20
本标准规定了调味品中转基因植物成分实时荧光PCR定性检测方法。 本标准适用于以玉米、大豆、油菜籽、马铃薯、大米、番茄等农产品及其加工产品为原料生产的调味品中转基因成分的实时荧光PCR定性检测。本标准适用的调味品按照GB/T 20903，分为酱类、豆豉、腐乳、蚝油、香辛料调味品、复合调味料、火锅调料，具体包括豆酱、面酱、番茄酱、辣椒酱、芝麻酱、花生酱、芥末酱，豆豉，腐乳，蚝油，香辛料、香辛料调味粉，鸡精调味料、鸡粉调味料、牛肉粉调味料、海鲜调味料、风味酱、沙拉酱、蛋黄酱、火锅底料、火锅蘸料等。其他调味品参照使用。
Protocol of the Real-time Fluorescence qualitative polymerase chain reaction for detecting genetically modified plant components in condiments
- ICS
- CCS
- X66
- 发布
- 2010-11-01
- 实施
- 2011-05-01
本标准规定了进出口食盐的抽样、感官检验、理化检验、包装标志检验、重量鉴定及检验结果的判定。 本标准适用于进出口供于食用的精制盐、粉碎洗涤盐及日晒盐。
Rules for inspection of edible salt for import and export
- ICS
- CCS
- X66
- 发布
- 2010-11-01
- 实施
- 2011-05-01
This International Standard defines the requirements for ground paprika. A method for the determination of the moisture content of ground paprika is given in Annex A.
Ground paprika (Capsicum annuum L.) - Specification (ISO 7540:2006); German version EN ISO 7540:2010
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2010-06
- 实施
This International Standard specifies a method for the determination of the total natural colouring matter content of ground (powdered) paprika.
Ground (powdered) paprika - Determination of total natural colouring matter content
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2010-05-31
- 实施
- 2010-05-31
本标准规定了绿色食品复合调味料的术语和定义、产品分类、要求、试验方法、检验规则、标志、包装、运输和贮存。 本标准适用于绿色食品复合调味料，包括固态复合调味料、液态复合调味料和复合调味酱等产品。
Green food.Compound seasoning
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2010-05-20
- 实施
- 2010-09-01
이 표준은 전분질(찹쌀ㆍ밀가루 등)과 단백질(콩ㆍ탈지대두 등) 원료 및 고춧가루 등을 주원
Gochujang
- ICS
- 67.040
- CCS
- X66
- 发布
- 2010-05-01
- 实施
- 2010-05-01
This Standard specifies a method for the determination of the natural colouring matter content of ground (powdered) paprika by the extraction ot the natural colouring matter content of ground paprika with acetone and measurement of the absorbance of the solution obtained using a spectrometer at a wavelength of 460 nm.
Ground (powdered) paprika - Determination of total natural colouring matter content (ISO 7541:1989); German version EN ISO 7541:2010
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2010-05
- 实施
Ground paprika (Capsicum annuum L.) - Specification.
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2010-04-01
- 实施
- 2010-04-30
Ground (powdered) paprika - Determination of total natural colouring matter content.
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2010-04-01
- 实施
- 2010-04-30
This International Standard spedifies a general procedure for visual examination , or with magnification not exceeding X 10, of whole spices and the determination of macro filth. This International Standard is applicable to most spices and condiments. In view of the number and variety of such products, however, it may be necessary, in particular cases, to modify the method or even to choose a more suitable method. Such modifications or other methods will be indicated in the International Standards giving specifications for the spices or condiments in question.
Spices and condiments - Determination of extraneous matter and foreign matter content (ISO 927:2009); German version EN ISO 927:2009
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2010-03
- 实施
이 표준은 농산물을 주원료로 하여 장류 등 조미원료를 첨가한 후 가열 등의 방법으로 조려서
Seasoned and boiled agricultural products-Jorim
- ICS
- 67.02
- CCS
- X66
- 发布
- 2009-12-28
- 实施
- 2009-12-28
This International Standard specifies a general procedure for visual examination, or with magnification not exceeding 10 times, of whole spices for the determination of macro filth. This International Standard is applicable to dehydrated herbs and spices.
Spices and condiments - Determination of extraneous matter and foreign matter content
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2009-11-30
- 实施
- 2009-11-30
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method).
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2009-11-01
- 实施
- 2009-11-21
Spices and condiments - Sampling.
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2009-11-01
- 实施
- 2009-11-28
This International Standard specifies a method for the determination of the volatile oil content of spices, condiments and herbs.
Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008); German version EN ISO 6571:2009
- ICS
- 67.220.10
- CCS
- X66
- 发布
- 2009-11
- 实施
