This standard specifies the Chinese and English names of 42 kinds of natural plant products or mixtures used in food seasoning in China that can produce aroma and flavor. GB/T 12729.1-1991 Spices and condiments GB/T12729.1-1991 Standard download decompression password: www.bzxz.net
This standard specifies the Chinese and English names of 42 kinds of natural plant products or mixtures used in food seasoning in China that can produce aroma and flavor.
Some standard content:
National Standard of the People's Republic of China Spices and condiments-Nomenclature first listGB/T12729.1-91 This standard adopts the international standard ISO676-1982 "Names of Spices and Condiments (Part 1)". Subject content and scope of application 1.1 Subject content This standard specifies the Chinese and English names of 42 kinds of natural plant products or their mixtures that are commonly used in food seasoning in my country and can produce aroma and taste. 1.2 Scope of application This standard applies to the production, circulation, use and related scientific research and teaching of spices and condiments. 2 Name See the table below: 2.11 Calamus 2.2|Onion 2.31 Scallion 2.5 Shallot 2.6 Cardamom 2.7 Tsaoko I sweet flag Tonion I welsh onion Igarlic Ichive Icambodian Icardamom Itsao-ko I Botanical name I acorus calamus L. I allium cepa L. IalliumfistulosumL I allium sativum L Iallium schoenoprasumL. I amomum krervanh I pierre ex gagnepain 【Used parts "bulb "fruit, I amomumtsao-kocrevostet lemair|fruit2.81 Amomum Ivillosum 2.9 Dill 2.10 Celery 2.11 Tarragon 2.12 Black mustard 2.13 Chili 2.14 Cinnamon 2.15 Cinnamomum burdock 2.16 Rutabaga 2.17 Saffron 2.18 Kuming 2.19 Turmeric 2.20 CardamomWww.bzxZ.net 2.21 Fennel 2.22 Licorice Icelery Itarragon I black mustard | tt | blume I coriandrum sativum L. I crocus sativus L. I cuminum cyminum L I curcuma longa L 「Fruit Fruit, leaf 【Plant 「Leaf, inflorescence 「Fruit 「Bark 「Bark 「Seed, leaf 「Stigma 「Fruit I eletlaria cardamomum(L.)malonI foeniculum vulgare P.millerI glycyrrhiza uralensis fisch【Fruit "Fruit, stem, leaf 2.231 Star anise 2.24 Kaempferia 2.25 Litsea cubeba 2.26|Oregano 2.27|Mint 2.28|Spearmint 2.29|Seasoning Osmanthus fragrans 2.30|Nutmeg 2.31 Poppy 2.32|Parsley 2.33|Allspice 2.341 Black pepper, White pepper 2.35|Istar anise Ikaempferia Ilitsca I sweet marijoram Ifieldmint, Ipeppermint I garden mint Icurry Inutmeg Ipoppy Iparste IilliciumverumJ.D.hooker I kaempferia galanga L. I litsea pungens hemsl|| tt||I origanum majorana L. I mentha arvensis var. I glalorasa homes I mentha spicata L. Imurrayakoenigi(L.)C.sprengelI myristica fragrans hout. I papaver somniferum L. Ipetroselinumcrispum(P.mill)I nyman exA.W.hill I pimento,allspice I pimenta dioica(L.)merrillIblackpepper, Iwhitepepper Irosemary I piper nigrum L. IrosmarinusofficinalisL 【rhizome 「Leaf, inflorescence |aril, seed 「Leaf, seed Fruit, leaf 「Fruit 2.36丨White European mustard 2.37|Sesame, sesame 2.38|Clove 2.39|Toona sinensis I white mustard lounne Iclove I sinapis alba L. IsesamumindicumL. 「seeds Isyzgiumaromaticummerr&perry|budsI chinese mahogany I toona sinesis(A.juss)roem2.40fenugreek, bitter bean「fenugreek 2.41|peppercorn Additional notes: Iprickly ash Iginger I trigonella foenum-graecum L.Izanthoxylumbungeanummaxim Izingiberofficinaleroscoe This standard was proposed by the Bureau of Subsidiary Foodstuffs, Ministry of Commerce of the People's Republic of China. This standard was drafted by the Bureau of Subsidiary Foodstuffs, Ministry of Commerce of the People's Republic of China. The main drafters of this standard were Jiang Renhao, Li Chunyuan and Wang Rongjiang. Approved by the State Bureau of Technical Supervision on February 14, 1991, tender shoots and fruits implemented on October 1, 1991 Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.