GB/T 20293-2006

Active

Fried pepper sauce

油辣椒

Standard Type

GBT

ICS

67.220.10

CCS

X66

Status

Active

Issue Date

2006-07-11

Implementation

2006-12-01

Centralized Committee

中国商业联合会

Issuing Authority

中华人民共和国国家质量监督检验检疫总局、中国国家标准化管理委员会

Application Summary AI generated

GB/T 20293-2006 specifies the technical requirements, test methods, inspection rules, and labeling for fried pepper sauce (oil chili). It applies to the production, quality control, and market supervision of this condiment in the Chinese food industry. The standard ensures consistency in sensory properties, safety indicators, and packaging for commercial distribution and consumer use.

Related Standards

GB/T 19420-2003 Terminology of salt-making industry GB/T 18782-2002 Determination of 3-chloro-1，2-propandiol in condiments GB/T 8618-2001 The sampling methods of the main products in the salt industry GB/T 18187-2000 Fermented vinegar GB/T 18186-2000 Fermented soy sauce GB/T 18104-2000 Konjak refined powder GB/T 14156-1993 Classification and code of flavouring substances GB/T 12729.1-1991 Spices and condiments--Nomenclature first list

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.