Food testing items GB 18186-2000 Brewed soy sauce

This standard specifies the definition, product classification, technical requirements, test methods, inspection rules and labeling, packaging, transportation, and storage requirements for brewing soy sauce. This standard applies to brewing soy sauce referred to in Chapter 3. 2. The provisions contained in the following standards constitute the provisions of this standard by reference in this standard. At the time of publication of this standard, all versions shown are valid. All standards will be revised, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB/T 601-1988 Chemical reagent titration analysis (volumetric analysis) Preparation of Standard Solutions GB 2715-1981 Food Hygiene Standards GB 2717-1996 Soy Sauce Hygiene Standards GB 2760-1996 Hygiene Standards for the Use of Food Additives GB4789.22-1994 Microbiological Examination of Food Hygiene Testing of Seasonings GB/T 5009.39-1996 Analysis Methods of Soy Sauce Hygiene Standards GB 5461-2000 Edible Salt GB 5749-1985 Hygiene Standards for Drinking Water GB/T 6682-1992 Specification and Test Methods for Analytical Laboratory Water GB 7718-1994 General Standard 3 for Product Labeling defines the following definitions used in this standard. Fermented soy sauce is a liquid seasoning made from soybeans and/or defatted soybeans, wheat, and/or bran through microbial fermentation, which has a special color, aroma, and taste. 4. Product classification is divided into two categories based on fermentation process. 4-1 High salt dilute fermented soy sauce (including solid dilute fermented soy sauce) is made from soybeans and/or defatted soybeans, wheat and/or wheat flour as raw materials, steamed, koji made by Aspergillus, mixed with salt water to form a dilute mash, and then fermented to produce soy sauce

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