SBT10377-2004-粽子.pdf

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1、ICS67.060X11备案号:13983-2004SB中华人民共和国商业行业标准SB/T10377-2004*自二乙门倾卜JZongzi2004-06-17发布2005-02-01实施中华人民共和国商务部发布SB/T10377-2004目次前言·········”··“·························”····”····························································⋯⋯”·⋯“范围·“·················“···”·····““··“······“····“···”·······

2、·········“······························⋯⋯1规范性引用文件······································“············································”············⋯⋯1术语和定义······················································⋯⋯，’································”····⋯⋯1产品分类····································

3、·“································”·································⋯⋯2技术要求·············································”·····”······················································⋯⋯2试验方法·”················““·····································································”·······“···⋯⋯4

4、检验规则············································································································⋯⋯48标签、标志、包装、运输、贮存和销售SB/T10377-2004oli吕本标准由中国商业联合会提出.本标准由中国商业联合会归口。本标准起草单位:浙江五芳斋实业股份有限公司.本标准主要起草人:洪凰、魏荣明、倪嘉能、何剑飞、吴小龙、蔡惠兵。SB/T10377-2004粽子范围本标准规定了粽子的产品分类、技术要求、试验方法、检验规则以及标志、包装、运输、贮存

5、和销售。本标准适用于各类粽子产品.2规范性引用文件下列文件中的条款通过本标准的引用而成为本标准的条款.凡是注日期的引用文件，其随后所有的修改草(不包括勘误的内容)或修订版均不适用于本标准，然而，鼓励根据本标准达成协议的各方研究是否可使用这些文件的最新版本.凡是不注日期的引用文件，其最新版本适用于本标准.GB191包装储运图示标志GB317白砂搪GB1354大米GB2707猪肉卫生标准GB2708牛肉、羊肉、兔肉卫生标准GB2716食用植物油卫生标准GB2717茜油卫生标准GB2720味精卫生标准GB2731火腿卫生标准GB2733海水鱼类卫生标准GB2736淡水鱼卫生标准GB2

6、749蛋制品卫生标准GB2760食品添加剂使用卫生标准GB/f4789.24食品卫生微生物学检验糖果、糕点、果脯检验GB/f4789.26食品卫生微生物学检验罐头食品商业无菌检验GB/1'4789.33食品卫生微生物学检验粮谷、果蔬类食品检验GB/1'5009.3食品中水分的测定GB/f5009.5食品中蛋白质的测定GB/'r5009.6食品中脂肪的测定GB/T5009.56糕点卫生标准的分析方法GB5461食用盐GB5749生活饮用水卫生标准GB7096食用菌卫生标准GB7718预包装食品标签通则GB/1'10004耐蒸煮复合膜、袋GB/f10461小豆GB13100肉类罐头

7、食品卫生标准GB14884蜜饯卫生标准GB16869鲜、冻禽产品国家技术监督局令第43号(1995)定量包装商品计量监督规定术语和定义下列术语和定义适用于本标准。SB/1'10377-20043.1粽子zon脚以福米和/或其它谷类食物为主要原料，中间裹以(或不裹)豆类、果仁、菌类、肉禽类、蜜饯、水产品等馅料，用粽叶包扎成型，经水煮至熟而成的制品。3.2粽叶shellofzon脚指包裹粽子用的若叶(或符合食品包装要求的植物叶)。3.3粽体nakedzongzi指除去粽叶后的裸露粽子。3.4馅料