QB/T 2743-2005 Pickle Salt

This standard specifies the requirements, test methods, inspection rules and marking, packaging, transportation and storage of kimchi salt. This standard applies to solid products used for making kimchi, which are made from non-iodized edible salt as the main raw material, with a certain amount of additives that meet food hygiene standards and can highlight the kimchi flavor and improve the quality of kimchi. QB/T 2743-2005 kimchi salt QB/T2743-2005 standard download decompression password: www.bzxz.net

ICS 67.22C.20
Classification number: X38
Reference number, 164232005
Light Industry Standard of the People's Republic of China
QB/T2743—2005
Pickle salt
2005-07-26
National Development and Reform Commission of the People's Republic of China Implemented on 2006-01-01
This standard was proposed by the National Light Industry Federation. This standard is under the jurisdiction of the National Salt Standardization Center. Foreword
This standard was drafted by the National Salt Standardization Center. The drafters of this standard are: Zhang Kun, Mu, Hui, Zhang Jiangtao
This standard is issued for the first time.
QB/T 2743—2005
1 Scope
Pickled Cabbage Salt
Q/T2743—2005
This standard specifies the requirements, test methods, inspection rules and marking, packaging, transportation and patching of pickled cabbage salt. This standard is applicable to pickled cabbage salt with non-indigo as the main material and the addition of a concentrated additive that meets the food hygiene standards and can produce a certain flavor. 1. The pickled cabbage salt is used to make the product with a certain flavor. 2 Normative referenced documents
Any document that is not standard and becomes the clause of this standard shall not be subject to this standard due to revisions. All documents with a specified period of time shall not be subject to this standard due to revisions. The latest versions of these documents are encouraged to be read by all parties concerned who have reached an agreement with this standard and study whether they can. For references not indicating a date, the latest version shall apply to this standard. GB771R General rules for frozen foods in prepackaged form GB8618-2000 General test method for industrial use of salt products - Determination of the content of salt in industrial products - GH/T 13025.3-1991 GB/T 13025.5-1991 GB/T 13025.6-1991 GH/T 13025.91091 GH/T 13025.13-1994 GB/T18962-1003 3. 1 Sensory indicators General test methods for salt making industry Determination of ion content of calcium and lead in salt making industry General test methods for salt making industry Determination of ion content of calcium and lead in salt making industry (atomic spectrometry) Color, taste, odor and other foreign matter that are obviously unrelated to the product. 3. 2 Physical and chemical indicators Should comply with the provisions of Table 1, sodium (as C/% mass fraction) (as As: tmg/kg) Ph/(ng/kg) GRT 861:2001, as described in 3.4.4, QB/T 2743-2GU5Www.bzxZ.net
5 Test method
Except for the reagents specified in the analysis, only reagents of analytical purity and ions of equivalent purity or equivalent purity shall be used in the analysis. 5.1 Sodium chloride
According to GB13025.5-19912 New Standard:
52 Water
Equivalent to GB13025.3-19912.
5.3 Pure ions
Nuclear ions (H/TJ7025.619912.2 Determination.
According to
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