GB/T 24399-2009
ActiveSoybean paste
黄豆酱
Application Summary AI generated
GB/T 24399-2009 specifies the technical requirements, test methods, inspection rules, and labeling for soybean paste (黄豆酱) used as a fermented condiment in the Chinese food industry. It applies to the production, quality control, and market supervision of soybean paste products, ensuring consistency in sensory attributes, physicochemical properties (e.g., amino acid nitrogen content), and food safety parameters. This standard is primarily referenced by manufacturers, regulatory bodies, and third-party testing laboratories for domestic commercial distribution and import/export compliance.
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.