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GB/T 27988-2024: Technical specification for processing of salted fish
Status: Valid GB/T 27988: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 27988-2024 | English | 219 |
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Technical specification for processing of salted fish
| Valid |
GB/T 27988-2024
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| GB/T 27988-2011 | English | 279 |
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3 days [Need to translate]
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Code of practice for salted fish
| Obsolete |
GB/T 27988-2011
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PDF similar to GB/T 27988-2024
Basic data | Standard ID | GB/T 27988-2024 (GB/T27988-2024) | | Description (Translated English) | Technical specification for processing of salted fish | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X20 | | Classification of International Standard | 67.120.30 | | Word Count Estimation | 10,195 | | Date of Issue | 2024-06-29 | | Date of Implementation | 2025-01-01 | | Older Standard (superseded by this standard) | GB/T 27988-2011 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 27988-2024: Technical specification for processing of salted fish---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
Technical specification for processing of salted fish
Technical Specifications for Salted Fish Processing
ICS 67.120.30
CCS X 20
National Standards of People's Republic of China
Replaces GB/T 27988-2011
Released on 2024-06-29
2025-01-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
Foreword
This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part 1.Structure and drafting rules for standardization documents"
Drafting is required.
This document replaces GB/T 27988-2011 "Technical Specification for Salted Fish Processing". Compared with GB/T 27988-2011, in addition to the structural adjustment
In addition to editorial changes, the main technical changes are as follows.
The basic requirements for processing enterprises (see Chapter 3 of the.2011 edition) have been deleted;
Added basic requirements (see Chapter 4);-
Added processing technology flow (see 5.1); -
Changed the requirements for raw fish receiving (see 5.2, 4.1 of the.2011 edition); -
Changes to thawing requirements (see 5.3, 4.2.2 of the.2011 edition); -
Changed the pre-processing requirements (see 5.5, 4.4 of the.2011 edition); -
The pickling requirements have been changed (see 5.6, 5.7, 4.5 of the.2011 edition); -
Changed the record (see Chapter 6, Chapter 5 of the.2011 edition). -
Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents.
This document was proposed by the Ministry of Agriculture and Rural Affairs of the People's Republic of China.
This document is under the jurisdiction of the National Technical Committee on Aquatic Products Standardization (SAC/TC 156).
This document was drafted by. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Anjing Food Group Co., Ltd., Zhuhai Qiangjing Supply
Yinglian Management Group Co., Ltd., Baiyang Industrial Investment Group Co., Ltd., Zhejiang Tianhe Aquatic Products Co., Ltd., Guangdong Yuxinggang Aquatic Products Co., Ltd.
Co., Ltd., Yangjiang Yonghao Aquatic Products Co., Ltd., Shandong Meijia Group Co., Ltd., Fujian Fisheries Research Institute, Guangdong Yujia Aquatic Food
Products Co., Ltd.
The main drafters of this document are. Hao Shuxian, Long Xiaoshan, Yang Xianqing, Li Ni, Zheng Wei, Ma Haixia, Zhao Yongqiang, Pan Chuang, Wang Di,
Wei Ya, Dong Hao, Liu Kang, Liu Qiang, Feng Shisu, Liu Zhiyu, Yu Xunxin, Nong Quanan, Yang Shaoling, Hu Xiao, Li Chunsheng, Guo Xiaohua, and Lu Tian.
The previous versions of this document and the documents it replaces are as follows.
First published in.2011 as GB/T 27988-2011;
This is the first revision. -
Technical Specifications for Salted Fish Processing
1 Scope
This document specifies the basic requirements for salted fish processing, as well as the technical requirements for the processing, and describes the corresponding verification methods.
This document applies to the production of salted fish using fresh or frozen fish as raw materials through dry-salting, wet-salting, and dry-processing.
2 Normative references
The contents of the following documents constitute the essential clauses of this document through normative references in this document.
For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies.
in this document.
GB/T 5461 Edible Salt
GB 5749 Sanitary standard for drinking water
GB/T 15691 General technical requirements for spices and condiments
GB/T 18108 General rules for fresh marine fish
GB/T 18109 Frozen fish
GB/T 30894 Salted fish
GB/T 36193 Terminology for Aquatic Product Processing
JJF 1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods
SC/T 3035 General Rules for Packaging and Labeling of Aquatic Products
3 Terms and definitions
The terms and definitions defined in GB/T 36193 apply to this document.
4 Basic Requirements
4.1 Edible salt shall comply with the provisions of GB/T 5461; spices and condiments shall comply with the provisions of GB/T 15691; other auxiliary materials shall comply with the corresponding
Standard provisions.
4.2 The fish pickling tank is equipped with insulation and drainage devices.
4.3 Processing water should be drinking water or clean seawater. Drinking water should comply with the provisions of GB 5749, and clean seawater should comply with the provisions of GB 5749 for microorganisms.
It meets the requirements of material indicators and does not contain foreign matter.
5 Processing requirements
5.1 Processing process
The salted fish processing process is shown in Figure 1.
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