Introduction

The national standard of "Classification of Condiments", which was drafted and formulated by China Seasoning Association, has been formally released by the National Standardization Administration Committee (NSAC) in the Standard Bulletin No. 4 of 2007. The standard text has been published and distributed by China Standard Press.

The Chinese people **** and national standards GB/T 20903-2007 spices classification

2007-04-05 issued 2007-09-01 implementation

Preface

This standard is proposed by the Chinese National Standardization Administration Committee.

This standard is under the purview of the National Food Industry Standardization Technical Committee Seasonings Sub-Technical Committee.

This standard is mainly drafted by: China Seasoning Association.

The main drafter of this standard: Wei Xiangyun, Bai Yan, Zuo Baoqi, Zhong Guanshan, Sun Shengmei, Lin Xiaofang.

Seasonings classification

Scope

This standard specifies the definition of seasonings, product classification rules.

This standard applies to the production of seasonings, safety and quality management, scientific research, teaching and other related fields.

Normative references

The provisions of the following documents through the reference to this standard and become the provisions of this standard. All subsequent change orders (excluding errata) or revisions of dated referenced documents are not applicable to this standard; however, parties who have reached agreement under this standard are encouraged to investigate whether the latest versions of these documents may be used. Where undated references to the document, its latest version applies to this standard.

GB/T15091-1994 Basic Terms of the Food Industry

Terms and Definitions

The following terms and definitions apply to this standard

3.1 Condiments condiment

Widely used in eating, cooking and food processing, used to harmonize taste and smell and It is a product which has the functions of removing fishy, deodorizing, detoxifying, enhancing aroma and freshness.

Note: rewrite GB/T15091-1994, Definition 3.15.

Classification standards

This standard is classified in accordance with the end product of the spices.

Specific classification

4.1 edible salt

Also known as table salt. With sodium chloride as the main ingredient, it is used for cooking, seasoning and pickling salt. According to its production and processing methods can be divided into refined salt, crushed washing salt, sun-dried salt.

4.2 Sugar

Sugar used for flavoring, generally refers to white or white sugar refined from sugarcane or sugar beet, but also includes starch syrup, caramel, glucose, lactose and so on.

4.3 Soy Sauce

4.3.1 Stuffed Soy Sauce

Liquid condiment with special color, aroma and taste made from soybeans and/or defatted soybeans, wheat and/or bran by microbial fermentation.

4.3.2 Preparation of soy sauce

Brewed soy sauce as the main body (in terms of full nitrogen shall not be less than 50%), and acid hydrolyzed vegetable protein flavoring solution, food additives and other liquid condiments formulated.

4.3.3 Iron fortified soy sauce

According to the standard in the soy sauce by adding a certain amount of sodium ferric ethylenediaminetetraacetic acid (NaFeEDTA) made of nutritionally fortified condiments.

4.4 Vinegar

4.4.1 Brewing vinegar

Single or mixed with a variety of materials containing starch, sugar or alcohol, made by microbial fermentation of liquid condiments.

4.4.2 Prepared vinegar

The flavored vinegar is prepared with brewing vinegar as the main raw material (not less than 50% by acetic acid) and mixed with edible glacial acetic acid and food additives.

4.5 MSG

4.5.1 Monosodium glutamate (99% MSG)

L-Glutamic acid monosodium monohydrate. White crystal or powder with special fresh taste made from carbohydrates (starch, rice, molasses and other sugars), fermented by microorganisms (Corynebacterium glutamicum, etc.), extracted, neutralized and crystallized.

4.5.2 Monosodium glutamate (monosodium glutamate)

Means a homogeneous mixture of monosodium glutamate to which edible salt has been added in a quantitative manner and the content of monosodium glutamate is not less than 80%.

4.5.3 Extra Fresh (Powerful) Monosodium Glutamate

means that in monosodium glutamate, a flavor enhancer such as sodium nucleotide [disodium 5′ guanosine monophosphate (referred to as GMP) or sodium nucleotide of presenting flavors (referred to as IMP+GMP or WMP)] is quantitatively added to the monosodium glutamate and the freshness exceeds that of monosodium glutamate.

4.6 Sesame oil

Also known as sesame oil. A vegetable oil made from the seeds of the oilseed crop sesame, which can be used as a flavorful fat.

4.7 Sauces

4.7.1 Soybean Sauce

Sauces made by microbial fermentation with beans or their by-products as the main raw material. Includes soybean paste, fava bean paste, miso and so on.

4.7.2 Noodle Sauce

Pastes brewed by microbial fermentation with wheat flour as the main raw material.

4.7.3 Tomato Sauce

Pastes made from tomatoes (tomatillos) with or without the addition of salt, sugar, and food additives, and varieties with added excipients may be referred to as tomato salsa.

4.7.4 chili sauce

Sauce made from chili peppers, fermented or unfermented, with or without added excipients.

4.7.5 Sesame Sauce

Also known as sesame sauce. Sesame seeds as raw materials, after moistening, hulling, roasting, grinding made of sauce, some add other accessories.

4.7.6 Peanut butter

Peanut fruit by shelling and dehulling, and then roasted and ground into the sauce, some add other accessories.

4.7.7 Shrimp Sauce

Shrimp as the main raw material, salted, fermented and enzymatically digested, with a variety of spices and other auxiliary ingredients made of sauce.

4.7.8 Mustard Sauce

Sauce made from mustard seeds or tubers of mustard plants, with a pungent and spicy flavor.

4.8 Tempeh

A product in the form of dry or semi-dry granules made from soybeans as the main raw material, by steaming, quenching, fermentation and brewing.

4.9 Bean curd

The soybean as raw material, through the processing of grinding, billeting, cultivation of bacteria, fermentation and made of seasoning, meal products.

4.9.1 Red Bean Curd

Brewed in the late fermentation of bean curd soup with red currant, the appearance of red or purplish red bean curd.

4.9.2 White curd

Brewed without adding any coloring agent in the late fermentation stock of curd, with the appearance of white or light yellow curd.

4.9.3 Green curd

Brewed by using low salt water as soup during late fermentation of curd, with sulfide odor and soybean green appearance.

4.9.4 Soybean curd

Brewed by using soybean curd as the main auxiliary ingredient in the late fermentation process of curd, with brownish-red appearance.

4.9.5 Fancy curd

During the production process of curd, different flavors of auxiliary materials are added to produce various kinds of curd with unique flavors.

4.10 fish sauce

Fish, shrimp, shellfish as raw materials, in higher salt by biological enzymatic digestion made of fresh liquid condiments.

4.11 Oyster Sauce

Using the juice of oysters after steaming and boiling for concentration or directly with oyster meat enzymatically dissolved, and then add sugar, salt, starch / modified starch and other raw materials, supplemented with other ingredients and food additives made of seasonings .

4.12 Shrimp Oil

The juice extracted from shrimp paste is called shrimp oil.

4.13 Olive Oil

Vegetable oil made from the fresh fruit of the olive, pressed and processed, mostly used to flavor Western cuisine.

4.14 seasoned wine

Fermented wine, distilled wine or alcohol as the main raw material, add edible salt (can be added to the plant spices), prepared

processed from the liquid seasonings.

4.15 Aromatic spices and spice seasonings

4.15.1 Aromatic spices

Aromatic spices mainly come from the fruits, stems, leaves, skins and roots of all kinds of naturally-grown plants, and they have a strong aromatic flavor and pungent taste.

4.15.2 Spice seasonings

Products made with various spices as the main raw material, with or without the addition of auxiliary ingredients.

4.15.2.1 Spice seasoning powder

Powder products made of one or more spices by grinding and processing.

4.15.2.2 Spice flavored oils

Products made by extracting flavor components from spices into vegetable oils, such as chili oil and mustard oil.

4.15.2.3 Spice sauce

Liquid products made by extracting flavor components from spices as the main raw material.

4.15.2.4 Oil Chili

A mixture of cooked cooking oil and chili peppers that is richly aromatic and spicy and can be used to accompany and flavor meals. The product may or may not have added adjuncts.

4.16 Compound Seasoning

Seasoning prepared with two or more seasonings and made by special processing.

4.16.1 solid composite seasoning

Two or more seasonings as the main raw material, with or without the addition of auxiliary materials, processed into a solid composite seasoning.

4.16.1.1 Chicken Seasoning

Compound seasoning with monosodium glutamate (MSG), edible salt, powder of chicken meat/chicken bone or its concentrated extract, disodium nucleotide and other excipients as raw materials, with or without the addition of aroma enhancers, such as spices and/or edible spices, and processed by mixing and drying to produce a composite seasoning with the freshness and flavor of chicken.

4.16.1.2 Chicken Powder Seasoning

Compound seasoning with edible salt, monosodium glutamate (MSG), powder of chicken meat/chicken bone or its concentrated extract, disodium nucleotide and other auxiliary materials as raw materials, with or without the addition of aroma enhancers such as spices and/or food spices, and so on through the mixing and processing, and with the strong aroma and fresh taste of chicken.

4.16.1.3 Powdered Beef Seasoning

Compound seasoning with fresh flavor and aroma of beef made from powdered beef or its concentrated extract, monosodium glutamate (MSG), edible salt and other auxiliary materials with or without addition of aroma enhancers such as spices and/or edible spices.

4.16.1.4 Ribs Powder Seasoning

Compound seasoning with pork ribs or concentrated extract of pork, monosodium glutamate (MSG), edible salt, sugar and flour as the main raw materials, with the addition of spices, disodium nucleotides and other auxiliary materials, processed by mixing and drying to have the fresh flavor and aroma of ribs.

4.16.1.5 Seafood Powder Seasoning

Seafood powder seasoning

Seafood fish, shrimp, shellfish powder or its concentrated extract, monosodium glutamate (MSG), edible salt and other excipients as the main raw material, with or without the addition of spices and/or edible spices and other aroma enhancers, processed from the seafood with the aroma and flavor of the composite seasoning.

4.16.1.6 Other solid composite seasonings

4.16.2 Liquid composite seasonings

Two or more seasonings as the main raw materials, with or without the addition of other auxiliary materials, processed into a liquid composite seasonings.

4.16.2.1 Chicken Juice Seasoning

Compound seasoning in the form of juice with the rich flavor and aroma of chicken, made from ground chicken meat/chicken bone or its concentrated extract and other auxiliary materials with or without the addition of aroma enhancers, such as spices and/or edible spices.

4.16.2.2 Deseasoned brine

The lees of yellow wine are made from rice, and appropriate amount of spices are added for aging to make aroma lees; the lees are then extracted and yellow wine, salt, etc. are added, and the juice is filtered after preparation.

4.16.2.3 Other liquid composite seasonings

4.16.3 Composite seasoning sauce

Two or more seasonings as the main raw material, with or without the addition of other auxiliary materials, processed into a sauce-like composite seasonings.

4.16.3.1 Flavored sauces

Meat, fish, shellfish, fruits and vegetables, vegetable oils, pungent seasonings, food additives, and other auxiliary ingredients are used to make sauces with a certain flavor.

4.16.3.2 Salad Dressing

Western Dressing. Vegetable oil, acidic ingredients (vinegar, acidifier) as the main ingredients, supplemented with modified starch, sweetener, salt, spices, emulsifiers, thickeners and other ingredients, through the mixing and stirring, emulsification and homogenization made of sour semi-solid emulsified dressing.

4.16.3.3 Mayonnaise

Western condiment. Vegetable oil, acidic ingredients (vinegar, acidifier), egg yolks as the main ingredient, supplemented with modified starch, sweetener, salt, spices, emulsifiers, thickeners and other ingredients, through the mixing and stirring, emulsification and homogenization of the sour semi-solid emulsified sauces and so on.

4.16.3.4 Other compound seasoning sauces

4.17 Hot pot seasoning

Specialized seasoning for hot pot consumption, including hot pot base and hot pot dipping sauce.

4.17.1 Hotpot Base

The seasonings used to make hotpot soup are made of animal and vegetable fats and oils, chili peppers, cane sugar, salt, monosodium glutamate (MSG), spices, bean paste, etc. as the main raw materials, and processed according to a certain formula and process.

4.17.2 hot pot dipping sauce

To sesame paste, fermented bean curd, chives, chili peppers, salt, monosodium glutamate and other seasonings mixed with processing made for eating hot pot dipping seasoning.