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soy sauce

soy sauce, Total:103 items.

In the international standard classification, soy sauce involves: Cereals, pulses and derived products, Fruits. Vegetables, Materials for aerospace construction, Spices and condiments. Food additives, Food products in general, Meat, meat products and other animal produce, Animal feeding stuffs, Processes in the food industry, General methods of tests and analysis for food products, Beverages.

Korean Agency for Technology and Standards (KATS), soy sauce

• KS H 2118-2009 Soy sauce
• KS H 2118-2014 Soy sauce
• KS H 2118-2020 Soy sauce
• KS H 2118-1996 Soy sauce
• KS H 6041-2022 Raw crab marinated in soy sauce

VN-TCVN, soy sauce

• TCVN 1763-2008 Soy sauce
• TCVN 1764-2008 Soy sauce.Test methods
• TCVN 5685-1992 Fish sauce.Maximum lead content and method of determination

Indonesia Standards, soy sauce

• SNI 01-3543-1999 Soybean sauce
• SNI 01-3703-1995 Diabetes diet soybean sauce
• SNI 01-4274-1996 Coconut water sauce
• SNI 3543.1-2013 Kecap kedelai - Bagian 1: Manis
• SNI 3543.2-2013 Kecap kedelai - Bagian 2: Asin

Defense Logistics Agency, soy sauce

• DLA A-A-20087 C-2006 SOY SAUCE
• DLA A-A-20099 B-2003 WORCESTERSHIRE SAUCE

Taiwan Provincial Standard of the People's Republic of China, soy sauce

• CNS 423-2002 Soy sauce
• CNS 2593-1998 Soybean pomace (for feeding)

KR-KS, soy sauce

• KS H 2118-2022 Soy sauce

Group Standards of the People's Republic of China, soy sauce

• T/CNFIA 126-2021 soy sauce
• T/ZZB 0692-2018 Muzi soy sauce
• T/CCIAS 009-2023 reduced salt soy sauce
• T/SDFIA 028-2021 Luhua soy sauce
• T/GFPU 0004-2020 Cantonese natural fermentation soy sauce
• T/GFPU 0001-2020 Cantonese light flavoured soy sauce
• T/GFPU 0002-2020 Cantonese strong flavoured soy sauce
• T/CNFIA 124-2021 Ancient handmade soy sauce
• T/CNFIA 114-2019 Original soy sauce
• T/GFPU 0003-2020 Cantonese double brewed soy sauce
• T/SDFIA 002-2021 Shisheng Pure Raw Soy Sauce
• T/FNJY 0001S-2021 Wangjiang Brewed Soy Sauce
• T/ZSGTS 385-2023
• T/XMSSAL 033-2021 Food for Xiamen-Natural fermented soy sauce
• T/HJXSJY 001-2022 Product of geographical indication—Xianshi soy sauce
• T/LCJY 001-2020 Geographical indication product Longchang soy sauce
• T/STWMJS 001-2022 Inner Mongolia Xing'an League ecological product soy sauce
• T/STWMJS 018-2022 Inner Mongolia Xing'an League ecological product soy sauce
• T/CNLIC 0041-2021 Green Design Product Evaluation Technical Specification Soy Sauce
• T/JYSP 001-2020 Technical regulations for the production of Zhongba Tricholoma soy sauce, a product protected by geographical indications

TH-TISI, soy sauce

• TIS 8-2006 Seasoning sauce
• TIS 252-1978 Standard for soy sauce

General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China, soy sauce

• GB 18186-2000 Fermented soy sauce
• GB 2717-1996 Hygienic standard for soy sauce
• GB 2717-2003 Hygienic standard for soy sauce
• GB 8953-1988 Hygienic specifications of soy sauce factory
• GB 2717-2018 National Food Safety Standard Soy Sauce
• GB/T 5009.39-2003 Method for analysis of hygienic standard of soybean sauce
• GB 8953-2018 National Food Safety Standard Hygienic Standards for Soy Sauce Production
• GB/T 21234-2007 Determination of sodium iron(Ⅲ)ethylenediaminetetraacetate,trihydrate(NaFeEDTA·3H＜down 2＞)in iron fortified soy sauce

国家质量技术监督局, soy sauce

• GB/T 18186-2000 Fermented soy sauce

Professional Standard - Business, soy sauce

• SB/T 10173-1993 Classification of soy sauce
• SB 10336-2000 Blended soy sauce
• SB/T 10217-1994 Vegetables Pickled in Soy Sauce
• SB/T 10431-2007 Zhacai sauce
• SB/T 10336-2012 Prepared soy sauce
• SB/T 10298-1999 Condiment terminology.Soy sauce
• SB/T 10417-2007 Method for determination of β-acetylpropionic acid in soy sauce
• SB/T 10313-1999 Technical regulatidns of soy sauce with solid-liquid state fermentation
• SB/T 10311-1999 Technical regulations of soy sauce with low-salt and solid state fermentation
• SB/T 10312-1999 Technical regulations of soy sauce with process of high.Salt-diluted state fermentation

Xinjiang Provincial Food Standard of the People's Republic of China, soy sauce

• DBS65/ 006-2012 iron added soy sauce

CZ-CSN, soy sauce

• CSN ON 58 0873-1968
• CSN ON 58 3412-1964

ZA-SANS, soy sauce

• CKS 618-1986 SPECIFICATION FOR WORCESTERSHIRE SAUCE

GOSTR, soy sauce

• GOST R 58434-2019 Soy sauces. General specifications

Professional Standard - Commodity Inspection, soy sauce

• SN/T 0548-1996 Rule for inspection of soy sauce for export
• SN/T 3262-2012 Rules for inspection of soy sauce for import & export
• SN/T 0859-2000 Method for the determination of dehydroacetic acid in soybean sauce for import and export
• SN/T 0548.1-2002 Test method for 1,3-dichloro-2-propanol and 2,3-dichloro-1-propanol in soy sauce for export

Professional Standard - Agriculture, soy sauce

• ZB X 66013-1987 Low-salt solid-state fermented soy sauce
• GB/T 18186-2000(XG2-2002) "Brewed Soy Sauce" Amendment No. 2
• GB 18186-2000(XG2-2002) "Brewed Soy Sauce" Amendment No. 2
• GB/T 18186-2000(XG1-2001) "Brewed Soy Sauce" Amendment No. 1
• GB 18186-2000(XG1-2001) "Brewed Soy Sauce" Amendment No. 1
• SB 74-1978 Quality standards and inspection methods for soy sauce, vinegar, and sauces
• GB/T 5009.39-1996 Analytical method of hygienic standard for soy sauce
• ZB X 66012-1987 Quality standard for high-salt dilute fermented soy sauce
• ZB X 66014-1987 Test method for low-salt solid-state fermented soy sauce
• ZB X 10020-1986 General regulations for the production process of yellow sauce and pickled vegetables in soy sauce
• ZB X 10038-1986 General procedures for the production of pickled vegetables in soy sauce
• ZB X 10039-1986 General procedures for the production of pickled vegetables in soy sauce Sauce kelp shreds
• ZB X 10018-1986 General procedures for the production of pickled vegetables mixed with sweet sauce and soy sauce
• ZB X 10019-1986 General regulations for the production process of pickled vegetables mixed with sweet sauce and soy sauce
• ZB X 10036-1986 General rules for the production of pickled vegetables in soy sauce Sauce shredded radish
• ZB X 10035-1986 General regulations for the production of pickled vegetables in soy sauce
• ZB X 66025-1987 Moisture determination method for raw materials, semi-finished products and by-products of brewed soy sauce
• ZB X 10033-1986 General regulations for the production process of pickled vegetables in soy sauce
• ZB X 10034-1986 General regulations for the production process of pickled vegetables in soy sauce Five-spice kohlrabi

Hebei Provincial Standard of the People's Republic of China, soy sauce

• DB13/ 3-1991 Hygienic standard for cottonseed cake soy sauce
• DB13/ 4-1991 Determination method of free gossypol in cottonseed cake soy sauce

Sichuan Provincial Standard of the People's Republic of China, soy sauce

• DB5101/T 96-2020 Geographical indication product Wenjiang soy sauce
• DB5107/T 97-2021 Geographical indication product Zhongba Tricholoma soy sauce
• DB5106/T 03-2020 Geographical indication product Deyang soy sauce production technical specification
• DB5105/T 40-2020 Geographical indication product Xianshi soy sauce processing technical specification
• DB5110/T 30-2020 Geographical Indication Product Longchang Soy Sauce Production Technical Regulations

Hunan Provincial Standard of the People's Republic of China, soy sauce

• DB43/T 2749-2023 Long Brand Soy Sauce Brewing Techniques and Regulations

国家质量监督检验检疫总局, soy sauce

• SN/T 4786-2017 Determination of cystine in soy sauce for export

Shandong Provincial Standard of the People's Republic of China, soy sauce

• DB37/T 1272-2009 Technical specification for the production of pure grain brewed soy sauce

Anhui Provincial Standard of the People's Republic of China, soy sauce

• DB34/T 4431-2023 Geographical indication product Wangjiang Brewed Soy Sauce

PL-PKN, soy sauce

• PN A86740-1966 Fish products Determination of sugars content in sauce

BE-NBN, soy sauce

• NBN I-1610-1981

CU-NC, soy sauce

• NC 77-82-1987 Vegetables and Fruits Processing Industry. Soya Sauce. Quality Specifications

Fujian Provincial Standard of the People's Republic of China, soy sauce

• DB3502/T 045.16-2021 Xiamen Special Food Production Regulations Part 16: Seafood Soy Sauce

National Health Commission of the People's Republic of China, soy sauce

• GB 5009.249-2016 Determination of sodium ferric EDTA in iron-fortified soy sauce in national food safety standards

Others:   brewed soy sauce, Prepared soy sauce, soy sauce, iron fortified soy sauce, fish sauce, soy sauce export, soy sauce export, iron soy sauce, Soy Sauce Iron Fortifier, Wanzhong soy sauce, soy sauce, soybeans in soy sauce, Soy sauce brewing process regulations, in soy sauce, low-salt soy sauce, Worcestershire sauce, check soy sauce, Soy sauce 1 2 3, soy sauce ketone, Qianhe Soy Sauce.