SB 10251-2000
Ham sausage(Autoclaved ham sausage) (English Version)
- Standard No.
- SB 10251-2000
- Language
- Chinese, Available in English version
- Release Date
- 2002
- Published By
- Professional Standard - Business
- Latest
- SB 10251-2000
- Replace
- SB/T 10251-1995
- Scope
- This standard specifies the technical requirements, test methods, inspection rules, labels and markings, packaging, storage, and transportation requirements for ham sausage. This standard applies to high-temperature sterilized sausages such as pork sausages, beef sausages, chicken sausages, and fish sausages made from livestock, poultry, and fish meat as the main raw materials.
SB 10251-2000 Referenced Document
- GB 1907-1992 Food Additive Sodium Nitrite
- GB 2707-1994 Hygienic standard for pork
- GB 2708-1994 Hygienic standard of beef、mutton and rabbit meat
- GB 2725.1-1994 Hygienic standard for the sausages
- GB 317-1998 White granulated sugar
SB 10251-2000 history
- 2002 SB 10251-2000 Ham sausage(Autoclaved ham sausage)
- 0000 SB/T 10251-1995
