Notice of Shandong Provincial Seasoning and Food Association on the four group standards of "Red Yeast Rice Vinegar", "Yutang Whole Wheat Sauce", "Wuliang Vinegar" and "Asparagus Soup"

All relevant units:According to the organization standard formulation project arrangement of our association, the organization standard compilation team has completed the compilation of four group standard publicity drafts including " Red Yeast Rice Vinegar " (publication draft).
In order to ensure the scientificity, rigor and applicability of the group standard, To openly solicit opinions from the public
.
All units are invited to provide valuable opinions, and send the "Shandong Provincial Seasoning Food Association Group Standards Public Comment Form" to our meeting in the form of email (see Annex 1-9) before November 25, 2021.
No comments to deal with
.
Contact: Tian Shuyi Mobile: 18953759877Email: sdstwspxh2021@163.
comPhone: 0531-88966099Address: No.
36, Beiyuan Street, Licheng District, Jinan City, Shandong ProvinceThe publicity time is: October 25, 2021-November 25, 2021
.
Hereby inform
.
Appendix:1.
Shandong Province Seasoning Food Association Group Standards Public Consultation Form2.
"Red Yeast Rice Vinegar" corporate standard text (publication draft)3.
"Red Yeast Rice Vinegar" Organization Standard Compilation Instructions4.
"Yutang Whole Wheat Sauce" corporate standard text (publication draft)5.
"Yutang Whole Wheat Sauce" Organization Standard Compilation Instructions6.
"Wuliang Vinegar" group standard text (publication draft) 　　7.
"Wuliang Vinegar" group standard compilation instructions 　　8.
" Asparagus Squash" group standard text (publication draft) 　　9.
"Asparagus squash" group standard compilation instructions 　　Shandong Seasoning Food Association 　　2021.
10.
25
Attachment 1 Form for Public Opinion Solicitation of Shandong Seasoning Food Association Group Standards.
docx
Attachment 2 Red yeast rice vinegar group standard text (publication draft).
pdf
Attachment 3 Instructions for the compilation of red yeast rice vinegar group standards.
pdf
Notice of Shandong Province Seasoning Food Association on Public Solicitation of Opinions on Four Group Standards.
pdf
Attachment 4 Yutang Whole Wheat Sauce Group Standard Text (Publication Draft).
pdf
Attachment 5 Instructions for the preparation of the Yutang Whole Wheat Sauce Group Standard.
pdf
Attachment 6 Wuliang Vinegar Group Standard Text (Publication Draft).
pdf
Attachment 8 Asparagus head drawing group bid text (publication draft).
pdf
Attachment 7 Instructions for the preparation of Wuliang Vinegar Group Standards.
pdf
Attachment 9 Instructions for the preparation of the group standard for asparagus extraction.
pdf
All relevant units: 　　According to the organization standard formulation project arrangement of our association, the organization standard compilation team has completed the compilation of four group standard publicity drafts including " Red Yeast Rice Vinegar " (publication draft).
In order to ensure the scientificity, rigor and applicability of the group standard, To openly solicit opinions from the public
.
Standard Red Yeast Rice Vinegar Solicits Comments 　　All units are invited to provide valuable opinions, and send the "Shandong Provincial Seasoning Food Association Group Standards Public Comment Form" to our meeting in the form of email (see Annex 1-9) before November 25, 2021.
No comments to deal with
.
food 　　Contact: Tian Shuyi Mobile: 18953759877 　　Email: sdstwspxh2021@163.
com 　　Phone: 0531-88966099 　　Address: No.
36, Beiyuan Street, Licheng District, Jinan City, Shandong Province 　　The publicity time is: October 25, 2021-November 25, 2021
.
 　　Hereby inform
.
 　　Appendix: 　　1.
Shandong Province Seasoning Food Association Group Standards Public Consultation Form 　　2.
"Red Yeast Rice Vinegar" corporate standard text (publication draft) 　　3.
"Red Yeast Rice Vinegar" Organization Standard Compilation Instructions 　　4.
"Yutang Whole Wheat Sauce" corporate standard text (publication draft)whole wheat 　　5.
"Yutang Whole Wheat Sauce" Organization Standard Compilation Instructions 　　6.
"Wuliang Vinegar" group standard text (publication draft) 　　7.
"Wuliang Vinegar" group standard compilation instructions 　　8.
" Asparagus Squash" group standard text (publication draft)asparagus 　　9.
"Asparagus squash" group standard compilation instructions 　　Shandong Seasoning Food Association 　　2021.
10.
25
Attachment 1 Form for Public Opinion Solicitation of Shandong Seasoning Food Association Group Standards.
docxAttachment 1 Form for Public Opinion Solicitation of Shandong Seasoning Food Association Group Standards.
docx
Attachment 2 Red yeast rice vinegar group standard text (publication draft).
pdfAttachment 2 Red yeast rice vinegar group standard text (publication draft).
pdf
Attachment 3 Instructions for the compilation of red yeast rice vinegar group standards.
pdfAttachment 3 Instructions for the compilation of red yeast rice vinegar group standards.
pdf
Notice of Shandong Province Seasoning Food Association on Public Solicitation of Opinions on Four Group Standards.
pdfNotice of Shandong Province Seasoning Food Association on Public Solicitation of Opinions on Four Group Standards.
pdf
Attachment 4 Yutang Whole Wheat Sauce Group Standard Text (Publication Draft).
pdfAttachment 4 Yutang Whole Wheat Sauce Group Standard Text (Publication Draft).
pdf
Attachment 5 Instructions for the preparation of the Yutang Whole Wheat Sauce Group Standard.
pdfAttachment 5 Instructions for the preparation of the Yutang Whole Wheat Sauce Group Standard.
pdf
Attachment 6 Wuliang Vinegar Group Standard Text (Publication Draft).
pdfAttachment 6 Wuliang Vinegar Group Standard Text (Publication Draft).
pdf
Attachment 8 Asparagus head drawing group bid text (publication draft).
pdfAttachment 8 Asparagus head drawing group bid text (publication draft).
pdf
Attachment 7 Instructions for the preparation of Wuliang Vinegar Group Standards.
pdfAttachment 7 Instructions for the preparation of Wuliang Vinegar Group Standards.
pdf
Attachment 9 Instructions for the preparation of the group standard for asparagus extraction.
pdfAttachment 9 Instructions for the preparation of the group standard for asparagus extraction.
pdf