67.220.10 香料和调料 标准查询与下载

T/GZSX 038-2018 贵州火锅调料

项  目　                                                          指  标  水分g/100g  　                                                 ≤75.0 氯化物(以Cl-计)/ g/100g         　                  ≤10.0 酸价a (以KOH计)（以脂肪计）/ mg/g              ≤5.0 过氧化值a（以脂肪计）/ g/100g                    　≤0.25 总砷（以As计）/ mg/kg                            　≤0.5 铅（以Pb计）/ mg/kg                              　≤1.0 黄曲霉毒素B1 / μg/kg                                     ≤5.0

Guizhou Hot Pot Seasoning

BS ISO 20377:2018 干欧芹（Petroselinum Criscum） 规格

1   Scope This document specifies requirements for dried parsley ( Petroselinum crispum, synonyms: Petroselinum hortense, Petroselinum sativum, Apium petroselinum ) in whole, cut leaves or rubbed (ground) form. The term “dried parsley” includes dehydrated parsley, i.e. artificially dried parsley. Recommendations relating to storage and transport conditions are given in Annex A.

Dried parsley (Petroselinum crispum). Specification

ISO 20377:2018 干欧芹（油棕）规范

This document specifies requirements for dried parsley (Petroselinum crispum, synonyms: Petroselinum hortense, Petroselinum sativum, Apium petroselinum) in whole, cut leaves or rubbed (ground) form. The term “dried parsley” includes dehydrated parsley, i.e. artificially dried parsley. Recommendations relating to storage and transport conditions are given in Annex A.

Dried parsley (Petroselinum crispum) - Specification

T/XYLX 010-2018 盱眙龙虾十三香调料加工技术规程

本标准规定了十三香龙虾调料的术语和定义、要求、加工工艺、质量管理、检验规则和标志、包装、运输、贮存。 本标准适用于盱眙龙虾十三香调料的生产，从选料、加工工艺、质量管理、检验到包装、运输等环节给出了明确的规定和标准。

Technical Regulations for Xuyi Crayfish Seasoning Processing

T/CNFIA 102-2018 捞汁

1、范围 2、规范性引用文件 3、术语和定义 4、技术要求 5、生产加工过程中的卫生要求 6、检验方法 7、检验规则 8、标签、包装、运输和贮存

laozhi sauce

BS EN ISO 6571:2009+A1:2017 香料、调味品和香草 挥发油含量的测定（加氢蒸馏法）

1   Scope 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)

DIN EN ISO 6571:2018 香辛料.调味品和中草药.挥发性油含量的测定(水蒸馏法)(ISO 6571-2008+Amd 1-2017);德文版本EN ISO 6571-2009+A1-2017

This International standard specifies a method for the determiantion of the volatile oil content of spices, condiments and herbs. An aqueous suspension of the product is distilled. The distillate is collected in a graduated tube containing a measured volume of xylene to fix the volatile oil. The organic and aqueous phases are then allowed to separate and the total volume of the organic phase read. The volatile oil content is calculated after deducting the volume of xylene.

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) (ISO 6571:2008 + Amd 1:2017); German version EN ISO 6571:2009 + A1:2017

GOST ISO 1108-2018 香料和调味品 不挥发醚萃取物的测定

Spices and condiments. Determination of non-volatile ether extract

T/HFY 1-2017 老汤精配制 御膳老汤精

5　要求 5.1　主要原料和辅料 5.2　质量要求 5.2.1　感官要求 5.2.2　理化指标 5.3　安全要求

Old soup essence prepared by royal meal old soup essence

EN ISO 6571:2009/A1:2017 香辛料,调味品和中草药,挥发性油含量的测定(水蒸馏法) 包含修改件A1,2017

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method) - Amendment 1 (ISO 6571:2008/Amd 1:2017)

ISO 6571:2008/Amd 1:2017 香料、调味品和香草.挥发油含量的测定(水蒸馏法).修改件1

Spices, condiments and herbs - Determination of volatile oil content (hydrodistillation method); Amendment 1

ISO 2256:1984/Amd 1:2017 干制薄荷.规范.修改件1

Dried mint (spearmint) (Mentha spicata Linnaeus syn. Mentha viridis Linnaeus) - Specification; Amendment 1

DB52/T 1220-2017 地理标志产品 赤水晒醋

Geographical indication product Chishui Sun-dried Vinegar

QB/T 5163-2017 食醋中乙酸的稳定碳同位素比值（13C/12C）测定方法 气相色谱-燃烧-稳定同位素比值质谱法

Determination method of stable carbon isotope ratio (13C/12C) of acetic acid in vinegar Gas chromatography-combustion-stable isotope ratio mass spectrometry

DB53/T 831-2017 地理标志产品 禄丰香醋

本标准规定了地理标志产品禄丰香醋的术语和定义、保护范围、产品分级、技术要求、检验方法、检验规则、标志、包装、运输、贮存。 本标准适用于国家质量监督检验检疫行政主管部门根据《地理标志产品保护规定》批准保护区域生产的禄丰香醋。

Geographical Indication Product Lufeng Balsamic Vinegar

GSO CAC/RCP 42:2017 香料和干香草卫生操作规范

This Code applies to spices and dried aromatic herbs - whole, broken, ground or blended. Spices and dried aromatic herbs may include the dried aril (e.g. the mace of nutmeg), bark (e.g. cinnamon), berries (e.g. black pepper), buds (e.g. clove), bulbs (e.g. dried garlic), leaves (e.g. dried basil), rhizomes (e.g. ginger, turmeric), seeds (e.g. mustard), stigmas (e.g. saffron), pods (e.g. vanilla), resins (e.g. asafoetida), fruits (e.g. dried chilli) or plant tops (e.g. dried chives). It covers the minimum requirements of hygiene for growing, harvesting and post-harvest practices (e.g. curing, bleaching, blanching, cutting, drying, cleaning, grading, packing, transportation and storage, including disinfestation and fumigation) processing establishment, processing technology and practices (e.g. grinding, blending, freezing and freeze-drying, treatments to reduce the microbial load) packaging and storage of processed products. For spices and aromatic herbs collected from the wild, only the measures for handling and post-harvest activities (i.e. from section 3.2.3 onward) apply.

Code of Hygienic Practice for Spices and Dried Aromatic Herbs

ASTM E1083-00(2017) 红辣椒感官评价标准测试方法

1.1 This test method describes standardized procedures for the sensory evaluation of heat in ground red pepper2 ranging from 10 000 to 70 000 scoville heat units. 1.2 This test method is intended as an alternative to the Scoville Heat Test, but results can be expressed in scoville heat units (SHU). 1.3 This test method does not apply for oleoresin capsicums, low-heat chili peppers, or chili powder. 1.4 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific hazards statements are given in Section 8.

Standard Test Method for Sensory Evaluation of Red Pepper Heat

ASTM E1395-90(2017) 低热辣椒感官评价的标准测试方法

1.1 This test method describes standardized procedures for the sensory evaluation of heat in low heat chili peppers ranging from 200 to 2500 Scoville heat units. 1.2 This test method is intended as an alternative to the Scoville heat test (see ASTA Method 21.0 and ISO 3513), but results can be expressed in Scoville heat units (S.H.U.). 1.3 This test method does not apply for ground red pepper or oleoresin capsicums. 1.4 The values stated in SI units are to be regarded as the standard. 1.5 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific precautionary statements are given in Section 8.

Standard Test Method for Sensory Evaluation of Low Heat Chilies

SB/T 11195-2017 调味食品配料精膏

Seasoning food ingredient paste

SB/T 11193-2017 松肉粉

Loose meat powder