SB/T 10311-1999
Technical regulations of soy sauce with low-salt and solid state fermentation (English Version)

Standard No.

SB/T 10311-1999

Language

Chinese, Available in English version

Release Date

1999

Published By

Professional Standard - Business

Latest

SB/T 10311-1999

Replace

ZB X66021-1987

Scope

This standard applies to the process of brewing soy sauce using defatted soybeans and bran as the main raw materials using a low-salt (salt content of the fermented grains is about 7%) solid state (moisture content of the fermented grains 50% to 58%) method.

SB/T 10311-1999 history

• 1999 SB/T 10311-1999 Technical regulations of soy sauce with low-salt and solid state fermentation