This standard specifies the index requirements, food additives, hygienic requirements for the production and processing of non-fermented soy products and gluten, packaging, labeling, storage and transportation requirements and inspection methods. This standard applies to tofu made from soybeans or other beans, braised, fried, smoked, dried soy products and gluten made from wheat. GB 2711-2003 Hygienic Standard for Non-fermented Soy Products and Gluten GB2711-2003 Standard Download Decompression Password: www.bzxz.net

The entire text of this standard is mandatory.
Replace standard E11-:338 Hygienic standard for non-fermented raw soybeans, standard G2711098 is modified as follows: Modify the text format of Gn/T1.1-202: CB2711-2003
The structure of the original standard is modified, and product additives, production and processing requirements, packaging, labeling, storage and transportation requirements are added:
-Cancel the separate provisions of the original standard on the micro-objects of bulk products and the parts. This standard shall be implemented from the date of implementation. At the same time, this standard shall be proposed by the Ministry of Health of the People's Republic of China and the drafting units of this standard shall be Beijing Center for Disease Control and Prevention, Shijiazhuang Food Hygiene Supervision and Inspection Institute, Tianjin Food Industry and Health Supervision and Inspection Institute, and Dongguan Food Industry and Health Supervision and Inspection Institute. The main drafters are Ding Xiuying, Zhang Ze, He Zhongpian, Wang Guixiang, Jin, Zhang Zhi, and the version of the standard replaced by this standard is: GB 2711-1US:, C271E1993.
1 Standard
Hygienic standard for non-fermented soy products and gluten
GE 2711—2003
This standard specifies the test requirements for fermented soy products and gluten, food processing, hygiene requirements, packaging, labeling, production and transportation requirements and inspection methods. This standard applies to tofu made from small tofu and other raw materials, braised, fried, dried tofu and small bean curd made from small tofu.
2 National references
The clauses in the following documents become clauses of this standard through reference in this standard. For the applicable documents with the legal date, all subsequent revisions (excluding the version with the wrong version) or accompanying versions are not certified by this standard. However, if there is any, the parties to the agreement shall investigate whether the latest version of this document can be used. For the applicable documents with the legal date, the version with the same version shall prevail. [7 Food hygiene standards
/T1789.23 Goods hygiene inspection of cold food, bean products. Inspection (3/T5333,1 Non-fermented bean products and gluten analysis method GB_4331 General hygiene standards for food enterprises 3.1 Requirements for the original state of the cattle
It should comply with the enterprise standards and relevant regulations,
3.2 Requirements for being rich enough
It should have the normal white, fragrant, solitary texture of the variety, no sourness, no odor, no impurities, and no density change. 3.3 Physical and chemical indicators
The physical and chemical indicators should comply with the provisions of Table ".
Table physical and chemical indicatorsbzxZ.net
Total fA/u/ag
(r/u/ag:
3.4 ​​Microbiological indicators
Biological indicators should comply with the provisions of the current regulations of the support 2. The products are not included in the soybean products, such as express delivery, labor and education, and the establishment of the alarming door food!.
Table 2 Microbiological indicators
Total number of colonies:
Bacteria/P/1B)
No age
Clear type method
GB2711-2003
4 Food additives
4.1 Food additives shall comply with the corresponding standards and relevant regulations. 4.2 The quality and amount of food additives shall comply with the provisions of GB2760. Hygienic requirements for the production and processing process
Comply with the provisions of GH14881
6 Packaging
The packaging content shall comply with the relevant hygiene regulations. 7 Label
The labeling requirements for the standardized packaging shall comply with the relevant regulations. Storage and transportation
8. 1 Storage
The product should be stored in a well-ventilated place. It should not be stored together with toxic, harmful, smelly, easily oxidized or corrosive items. 2 Avoid
When transporting, avoid exposure to water and should not be placed together with toxic, harmful, smelly or items that affect the quality of the product. Shipping inspection method
9.1 Total bacteria and lead
According to the statutory provisions of R/T 49,51.
Total bacterial count, large germ colony, pathogenic bacteria
According to the provisions of R/T 49,23,
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