GB/T 18186-2000
ActiveFermented soy sauce
酿造酱油
Application Summary AI generated
GB/T 18186-2000 specifies the technical requirements, test methods, inspection rules, and labeling for fermented soy sauce produced through traditional brewing processes. It is applied in the Chinese food industry for classifying, quality testing, and market regulation of naturally fermented soy sauce products, distinguishing them from chemically hydrolyzed or blended alternatives. This standard ensures product consistency and safety for manufacturers, regulators, and consumers in domestic retail and food service contexts.
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Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.