Detection of semi-solid seasoning (oily)

This standard specifies the classification, requirements, test methods, inspection rules, marking, packaging, transportation, and storage of semi-solid composite seasonings. This standard applies to soy oil, sesame oil, oyster sauce, brewed vinegar, brewed soy sauce, soft white sugar, white granulated sugar, monosodium glutamate, edible salt, green food seasoning oil (pepper oil), mustard seasoning oil, chili sauce, non oil type composite seasoning, Korean flavor sauce series, Meile spicy sauce, composite seasoning, XO sauce, seasoning, abalone sauce seasoning, fresh sauce, chicken essence seasoning, chicken powder seasoning, sesame sauce, peanut butter Spicy seasoning and its product series, including several types of spices (scallions, garlic, chili peppers, Chinese prickly peppers, and chili peppers) as raw materials, with or without water (or purified water), are semi solid composite seasonings made through pre-treatment, ingredients, frying or non frying, boiling or non boiling, cooling, and packaging processes

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6. If urgent or priority processing is required

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