Non fermented soy products and gluten/other physicochemical tests

This standard specifies the indicator requirements, food additives, hygiene requirements during production and processing, packaging, labeling, storage and transportation requirements, and inspection methods for non fermented soybean products and gluten. This standard applies to tofu made from soybeans or other miscellaneous beans, as well as gluten made from marinated, fried, smoked, dried bean products, and wheat

Food additives

The quality of food additives should comply with corresponding standards and regulations.

The variety and dosage of food additives should comply with the provisions of GB 2760

Hygiene requirements

should comply with the provisions of GB l4881.

Packaging

The packaging container materials should comply with corresponding hygiene standards and relevant regulations.

The labeling requirements for standardized packaging should comply with relevant regulations

Storage and Transportation

Storage: The product should be stored in a dry and well ventilated place and should not be stored together with toxic, harmful, odorous, volatile, or corrosive items.

Transportation: When transporting products, avoid exposure to sunlight and rain. It is not allowed to mix and transport with toxic, harmful, odorous, or products that affect product quality

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