本文件规定了测定大豆制品脲酶活性的方法。该方法可以检测到这些产品的烹调不足。 本标准适用于在规定条件下，每克产品的脲酶活性低于1毫克氮的产品。对于活性更高的产品，只要试验部分的质量减少（见9.1），则该方法适用。

This document specifies a method of determining the urease activity of products derived from soya beans. The method allows inadequate cooking of these products to be detected. It is applicable to products having a urease activity of less than 1 mg of nitrogen per gram of product as received, under the conditions specified. For more active products, the method is applicable provided that the mass of the test portion is reduced (see 9.1).