NY/T 710-2003
ActiveOlive products
橄榄制品
Catalogue
前言 → 1 范围 → 2 规范性引用文件 → 3 产品分类 Foreword → 1 Scope → 2 Normative References → 3 Product Classification
Scope
This standard specifies the product classification, requirements, test methods, inspection rules, and marking, packaging, transportation, and storage of olive products. This standard applies to olive products processed from green olives as raw material, with white granulated sugar, edible salt, and food additives as auxiliary materials.
本标准规定了橄榄制品的产品分类，要求，试验方法，检验规则和标志、包装、运输、贮存。本标准适用于以青橄榄为原料，以白砂糖、食用盐及食品添加剂等为辅料加工而成的橄榄制品。
Normative References
Keywords
Application Summary AI generated
Olive product manufacturers and quality inspection agencies use this standard to regulate product classification, quality requirements, and testing methods. It ensures that olive products meet unified standards in raw material selection, processing, and final product safety, protecting consumer health. This standard is crucial for quality control and market standardization in the olive product industry.
橄榄制品生产企业和质量检验机构使用本标准来规范产品的分类、质量要求和检测方法。它确保橄榄制品在原料选择、加工工艺和最终产品安全方面符合统一标准，保障消费者食用安全。该标准对促进橄榄制品行业的质量控制和市场规范化具有重要意义。
AI Summary AI generated
This standard NY/T 710-2003 'Olive products' issued by the Ministry of Agriculture of China applies to olive products processed from green olives with white sugar, edible salt, and food additives. It specifies product classification (sweet, salty, etc.), technical requirements, test methods, inspection rules, and marking/packaging/transportation/storage. It references multiple food hygiene and testing standards to ensure product safety and quality.
本标准NY/T 710-2003《橄榄制品》由中国农业部发布，适用于以青橄榄为原料，添加白砂糖、食用盐及食品添加剂等辅料加工而成的橄榄制品。标准规定了产品分类（甜橄榄类、咸橄榄类等）、技术要求、试验方法、检验规则及标志包装运输贮存要求。引用多项食品卫生和检测标准，确保产品安全与质量。
Key Sentences extracted from text
本标准规定了橄榄制品的产品分类，要求，试验方法，检验规则和标志、包装、运输、贮存。
本标准适用于以青橄榄为原料，以白砂糖、食用盐及食品添加剂等为辅料加工而成的橄榄制品。
产品按加工工艺及配方分为三类。
甜橄榄类以青橄榄为原料，以白砂糖、食用盐、香料等为辅料，经浸泡腌制...
咸橄榄类以青橄榄为原料，以食用盐、调味料等为辅料，经浸泡腌制...
This standard specifies the product classification, requirements, test methods, inspection rules, and marking, packaging, transportation, and storage of olive products.
This standard applies to olive products processed from green olives as raw material, with white granulated sugar, edible salt, and food additives as auxiliary materials.
Products are divided into three categories according to processing technology and formula.
Sweet olive category uses green olives as raw material, with white granulated sugar, edible salt, spices, etc. as auxiliary materials, processed by soaking and pickling...
Salty olive category uses green olives as raw material, with edible salt, seasonings, etc. as auxiliary materials, processed by soaking and pickling...