醬油生產(chǎn)和出廠檢驗(yàn)設(shè)備和檢驗(yàn)項(xiàng)目

摘要： <p><span style="font-size: 16px">出廠檢驗(yàn)設(shè)備<br>（一）酸度計(jì)；（二）凱氏定氮裝置；（三）分析天平（0.1mg）；（四）干燥箱；（五）無菌室或超凈工作臺(tái)；（六）微生物培養(yǎng)箱；（七）生物顯微鏡；（八）**鍋。<br>檢驗(yàn)項(xiàng)目<br>醬油產(chǎn)品的發(fā)證檢驗(yàn)、監(jiān)督檢驗(yàn)、出廠檢驗(yàn)分別按照下表中所列出的相應(yīng)檢驗(yàn)項(xiàng)目進(jìn)行。出廠檢驗(yàn)項(xiàng)目中注有“*”標(biāo)記的，企業(yè)應(yīng)當(dāng)每年檢驗(yàn)2次</span><p><span style="font-size: 16px">醬油質(zhì)量檢驗(yàn)項(xiàng)目表</span><p><span style="font-size: 16px"><br>序號(hào)<br>&nbsp;檢驗(yàn)項(xiàng)目<br>&nbsp;發(fā)證<br>&nbsp;監(jiān)督<br>&nbsp;出廠<br>&nbsp;備注<br>&nbsp;<br>1<br>&nbsp;感官<br>&nbsp; √<br>&nbsp;√<br>&nbsp;√<br>&nbsp;<br>&nbsp;<br> 2<br>&nbsp;凈含量<br>&nbsp; √<br>&nbsp;√<br>&nbsp;√<br>&nbsp;<br>&nbsp;<br> 3<br>&nbsp;氨基酸態(tài)氮<br>&nbsp; √<br>&nbsp;√<br>&nbsp;√<br>&nbsp;<br>&nbsp;<br> 4<br>&nbsp;總酸（以乳酸計(jì)）<br>&nbsp; √<br>&nbsp;√<br>&nbsp;√<br>&nbsp;適用于烹調(diào)醬油<br>&nbsp;<br>5<br>&nbsp;總砷（以As計(jì)）<br>&nbsp; √<br>&nbsp;√<br>&nbsp;＊<br>&nbsp;<br>&nbsp;<br> 6<br>&nbsp;鉛（以Pb計(jì)）<br>&nbsp; √<br>&nbsp;√<br>&nbsp;＊<br>&nbsp;<br>&nbsp;<br> 7<br>&nbsp;黃曲霉**B1<br>&nbsp; √<br>&nbsp;√<br>&nbsp;＊<br>&nbsp;<br>&nbsp;<br> 8<br>&nbsp;食品添加劑（苯甲酸、山梨酸等）<br>&nbsp; √<br>&nbsp;√<br>&nbsp;＊<br>&nbsp;<br>&nbsp;<br> 9<br>&nbsp;菌落總數(shù)<br>&nbsp; √<br>&nbsp;√<br>&nbsp;√<br>&nbsp;適用于餐桌醬油<br>&nbsp;<br>10<br>&nbsp;大腸菌群<br>&nbsp; √<br>&nbsp;√<br>&nbsp;√<br>&nbsp;<br>&nbsp;<br> 11<br>&nbsp;致病菌（系指腸道致病菌）<br>&nbsp; √<br>&nbsp;√<br>&nbsp;＊<br>&nbsp;<br>&nbsp;<br> 12<br>&nbsp;銨鹽<br>&nbsp; √<br>&nbsp;√<br>&nbsp;√<br>&nbsp;<br>&nbsp;<br> 13<br>&nbsp;可溶性無鹽固形物<br>&nbsp; √<br>&nbsp;<br>&nbsp; √<br>&nbsp;<br>&nbsp;<br> 14<br>&nbsp;全氮<br>&nbsp; √<br>&nbsp;<br>&nbsp; √<br>&nbsp;<br>&nbsp;<br> 15<br>&nbsp;※3-氯-1，2-丙二醇<br>&nbsp; √<br>&nbsp;<br>&nbsp;<br> &nbsp;<br> &nbsp;<br> 16<br>&nbsp;標(biāo)簽<br>&nbsp; √<br>&nbsp;√<br>&nbsp;<br>&nbsp;<br> &nbsp;<br> 注：1.※有能力時(shí)可列入，但不判定。2.產(chǎn)品標(biāo)簽內(nèi)容除符合GB7718要求外，還應(yīng)注明釀造醬油或配制醬油，氨基酸態(tài)氮含量、質(zhì)量等ji、用于“佐餐和/或烹調(diào)”、產(chǎn)品標(biāo)準(zhǔn)號(hào)（生產(chǎn)工藝）。</span>