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Basic terminology of the national food industry of the People's Republic of China
1) 〠Themes and scope of application
This standard specifies basic terms commonly used in the food industry.
This standard applies to food industry production, scientific research, teaching and Other related fields.
2) 〠General terms
2.1 Food
Substances that can be eaten or consumed by humans include processed foods, semi-finished products and unprocessed foods, excluding tobacco or substances used only as medicines.
2.1.1 Food of animal origin (animal food)
Edible parts of animal bodies and their products, or processed products using them as raw materials.
2.1.2 vegetable food (plant food)
The roots, stems, leaves, flowers, fruits, seeds, skins, juices, and edible fungi and algae of edible plants; or processed products using them as main raw materials
2.1.3 Traditional food
The food has a long history and is manufactured using traditional techniques, reflecting local and / or ethnic characteristics.
2.1.4 Dehydrated food
Food made by drying animal and plant materials to varying degrees. Synonym: dehydrated food.
2.1.5 Sugar food confectionery
Foods made of sugar, milk, fat, grains, nuts, beans, and fruits as the main raw materials, and added with spices or other food additives with high sugar content. Synonyms: sugar food.
2.1.6 Curing food
Food made by marinating (see "marinating" for details).
2.1.7 Bakery
Food made by baking (see "Baking" item).
2.1.8 Smoking food
Food made by smoking (see "Smoke" for details).
2.1.9 Puffed food (extruded food)
Food made by puffing (see "Puffing" for details) process.
2.1.10 quick-frozen food
Food made by quick freezing (see "Quick Freezing" for details).
2.1.11 canned food
The raw materials or semi-finished products are processed and filled into metal cans, glass bottles or flexible packaging containers, and are processed into commercially sterile food through processes such as exhaust, sealing, heat sterilization and cooling. Synonyms: canned food.
2.1.12 Convenient food (fast food, prepared food, instant food)
Use industrial processing methods to make ready-to-eat or partially prepared food that is easy to circulate, safe and hygienic.
2.1.13 food of special nutrients
By adjusting the composition and (or) content ratio of the nutrients of foods, it can be adapted to the foods of the nutritional needs of a particular group of people.
2.1.13 .1 infant or baby food
Foods that meet the physiological characteristics and nutritional needs of infants and young children.
2.1.13 .2 nutrient fortified food
Foods that have been prepared by fortification (see "Fortification" section). Synonym: nutritionally fortified food.
2.1.14 natural food
Food that grows in nature and can be eaten after coarse (or primary) processing or without processing.
2.1.15 imitation food