I want to check moisture, crude fat, acid value, acetone insoluble content and so on.
list of quality inspection items for solid seasoning
factory notes for serial number inspection items
1 sense √√
2 net content √. √ √
3 Moisture (loss on drying) √√√√√√√√√√√√√√√√√√√√√√√√√ Seasoning
5 amino acid nitrogen √√√ soup base, seasoning
6 total nitrogen √√ * soup base, Seasoning
7 total ash √√√√√√√√√√√√√√√√√√√√√√√√√√√87 *
11 lead (calculated as Pb) √ √ *
11 food additive √√ *
12 total number of colonies √√√ ready-to-eat
13 coliforms √√√ ready-to-eat
14 pathogenic bacteria (Salmonella, Staphylococcus aureus, Shigella) √√ * Ready-to-eat
15 label √
semi-solid seasoning (oily) quality inspection item list
serial number inspection item certification supervision factory remarks
1 feeling. Official √ √
2 Net content √ √
3 Moisture (loss on drying) √ √
4 Acid value √√
5 peroxide value √√√√√√√√√√√√√√√√√√√√√√√√√8 Raw sauce, sesame sauce
7 fat √√√ limited to peanut butter, sesame sauce
8 fineness √√√√ limited to peanut butter, Sesame sauce
9 protein √√ * limited to peanut butter
11 ash √√ * Limited to peanut butter
11 nitrite √√ * Limited to add cured products and sauce cured products
12 total arsenic √√ *
13 lead √ √ *
14 aflatoxin B1 √ * limited to peanut butter and oil pepper
15 food additives (benzoic acid, Sorbic acid) √√ *
16 total number of colonies √√√ ready-to-eat
17 coliforms √√√ ready-to-eat
18 pathogenic bacteria (Salmonella, Staphylococcus aureus, Shigella) √√ * Ready-to-eat
19 label √
semi-solid seasoning (non-oil type) quality inspection item list
serial number inspection item certification supervision factory remarks
1 feeling. Official √ √
2 Net content √ √
3 loss on drying (moisture) √ √
4 Edible salt (chloride) √√
5 amino acid nitrogen (or sodium glutamate) √√
6 nitrite √√ * Limited to add cured products and sauce cured products
7 total arsenic √ √ *
8 lead √ √ *
9 food additives (benzoic acid, Sorbic acid) √√ * According to the need
11 total number of colonies √√√ ready-to-eat
11 coliforms √√√ ready-to-eat
12 pathogenic bacteria (Salmonella, Staphylococcus aureus, Shigella) √√ * Ready-to-eat
13 label √
liquid seasoning quality inspection item list
serial number inspection item certification supervision factory remarks
1 sense. √√
2 net content √√
3 amino acid nitrogen √√√
4 edible salt ( Chloride) √√√√√√√√√√√√√√√√√√√√√√√√√√√√8731 As required
7 Total nitrogen as required
8 Volatile basic nitrogen as required
9 Total arsenic √√ *
11 Pb √√ *
11 Total number of colonies √√√ Ready-to-eat
12 coliforms √√√ Ready-to-eat
13 pathogenic bacteria (Salmonella, Staphylococcus aureus, Shigella) √√ * Ready-to-eat
14 Food additives (benzoic acid, sorbic acid, etc.) and sweeteners (sodium cyclamate, saccharin, etc.) √√ *
15 label √ √
table of quality inspection items of edible seasoning oil
factory notes for serial number inspection items
1 sense. √ √ √
2 Net content √√
3 Moisture and volatiles √√
4 Acid value (acid value) √√
5 peroxide value √√
6 antioxidants (BHA, BHT) √ √ * 7 labels as required
√.