ZB X 66014-1987
Test method for low-salt solid-state fermented soy sauce (English Version)

Standard No.

ZB X 66014-1987

Language

Chinese, Available in English version

Release Date

1987

Published By

Professional Standard - Agriculture

Status

Be replaced

Replace By

SB 74-1978

Latest

SB/T 10308-1999

ZB X 66014-1987

Scope

This standard is applicable to the determination of various sensory, physical and chemical indicators of soy sauce brewed using defatted soybeans (or soybeans), bran, wheat flour, etc. using a low-salt state fermentation process.

ZB X 66014-1987 history

• 1999 SB/T 10308-1999 Analytic methods of the wheat paste
• 1987 ZB X 66014-1987 Test method for low-salt solid-state fermented soy sauce
• 1970 SB 74-1978 Quality standards and inspection methods for soy sauce, vinegar, and sauces

ZB X 66014-1987 Test method for low-salt solid-state fermented soy sauce was changed to SB 74-1978 Quality standards and inspection methods for soy sauce, vinegar, and sauces.