ZB X 66013-1987
Low-salt solid-state fermented soy sauce (English Version)

Standard No.

ZB X 66013-1987

Language

Chinese, Available in English version

Release Date

1987

Published By

Professional Standard - Agriculture

Latest

ZB X 66013-1987

Scope

This standard applies to defatted soybeans (or soybeans), bran, wheat flour, etc. as raw materials, cooked, koji-made, and fermented using low-salt (salt 6% to 8%) solid state (moisture content 50% to 58%) Method of producing soy sauce.

ZB X 66013-1987 history

• 1987 ZB X 66013-1987 Low-salt solid-state fermented soy sauce