GB/T 23586-2009
AbolishedSoy sauce and pot-roast meat products
酱卤肉制品
📋 Scope / 适用范围 ai_extracted
This standard specifies the terms and definitions, product classification, technical requirements, test methods, inspection rules, and requirements for labeling, marking, packaging, transportation, and storage of sauced and pot-roasted meat products. This standard is applicable to the production, sale, and inspection of products defined in 3.1.
本标准规定了酱卤肉制品的术语和定义、产品分类、技术要求、试验方法、检验规则和标签、标志、包 装、运输、贮存的要求。 本标准适用于3. 1 定义产品的生产、销售和检验。
📝 Foreword / 前言 ai_extracted
This standard was proposed by the China National Institute of Standardization. This standard is under the jurisdiction of the National Technical Committee on Standardization of Meat, Poultry, and Egg Products. This standard was drafted by the National Quality Supervision and Inspection Center for Agricultural and Sideline Processed Products and Baijiu (Shanxi Provincial Food Quality Supervision and Inspection Center). Participating drafting units: Taiyuan Liuweizhai Industrial Co., Ltd., Yantai Xiwang Food Co., Ltd. Main drafters of this standard: Wu Xiangyong, Liu Jun, Liang Baoai, Feng Xiaobin, Ran Chunsheng, Sun Litan, Song Jincui, Yan Jihong, Xu Shiming. GB/T 23586—2009 Sauced and Braised Meat Products
本标准由中国标准化研究院提出。 本标准由全国肉禽蛋制品标准化技术委员会归口。 本标准由国家农副加工产品及白酒质量监督检验中心(山西省食品质量监督检验中心)负责起草。 参加起草单位z 太原六昧斋实业有限公司、烟台市喜旺食品有限公司。 本标准主要起草人:武向勇、刘军、梁宝爱、冯晓斌、冉春生、孙丽潭、宋金翠、阎继红、徐世明。 I GB/T 23586--2009 酱卤肉制品
📚 References & Relations / 引用与关联
🔗 Related Standards / 同类标准
Content extracted by AI. Not officially verified.