GB/T 23596-2024 English PDF

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GB/T 23596-2024: General quality requirements for instant seaweed and its products
Status: Valid

GB/T 23596: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 23596-2024	209	Add to Cart	3 days	General quality requirements for instant seaweed and its products	Valid
GB/T 23596-2009	139	Add to Cart	3 days	Instant seaweed	Valid

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Basic data

Standard ID: GB/T 23596-2024 (GB/T23596-2024)
Description (Translated English): General quality requirements for instant seaweed and its products
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X80
Classification of International Standard: 67.040
Word Count Estimation: 10,132
Date of Issue: 2024-09-29
Date of Implementation: 2025-10-01
Older Standard (superseded by this standard): GB/T 23596-2009
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 23596-2024: General quality requirements for instant seaweed and its products

---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.
ICS 67.040 CCSX80 National Standard of the People's Republic of China Replace GB/T 23596-2009 General rules for quality of seaweed and its products Released on 2024-09-29 2025-10-01 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 specifies the technical requirements for food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards. document. This document replaces GB/T 23596-2009 "Seaweed". Compared with GB/T 23596-2009, except for structural adjustments and editorial changes, In addition, the main technical changes are as follows. --- Changed the scope of application (see Chapter 1, Chapter 1 of the.2009 edition); --- Changed the normative references (see Chapter 2, Chapter 2 of the.2009 edition); --- Added terms and definitions (see Chapter 3); --- Changed the product classification (see Chapter 4, Chapter 3 of the.2009 edition); --- Changed the sensory requirements (see 5.2, 4.2 of the.2009 edition); --- Changed the physical and chemical indicators (see 5.3, 4.3 of the.2009 edition); --- Added net content requirements (see 5.4); --- Deleted the pollutant requirements and microbial requirements (see 4.4 and 4.5 of the.2009 edition); --- Deleted the requirements for food additives and food nutrient fortifiers (see 4.6 of the.2009 edition); --- Deleted the production process control (see Chapter 5 of the.2009 edition); --- Changed the sensory test method (see 6.1, 6.1 of the.2009 edition); --- Added test methods for protein, total dietary fiber and net content (see 6.2.2, 6.2.3, 6.3); --- Deleted the test methods for lead, inorganic arsenic, methylmercury, polychlorinated biphenyls and microorganisms (see 6.3 to 6.7 of the.2009 edition); --- Changed the inspection rules (see Chapter 7, Chapter 7 of the.2009 edition); --- Changed "Labels and Markings" (see Chapter 8, 8.1 of the.2009 edition); --- Changed the requirements for packaging, transportation and storage (see Chapter 9, Chapter 10, Chapter 11, 8.2, 8.3, 8.4 of the.2009 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 and coordinated by the National Food Industry Standardization Technical Committee (SAC/TC64). This document was drafted by. Xiamen Taizu Food Co., Ltd., China Food Fermentation Industry Research Institute Co., Ltd., Guangdong Xizhilang Group Co., Ltd. Co., Ltd., Boli Food Industry (Kunshan) Co., Ltd., Three Squirrels Co., Ltd., Jinjiang Lilu Food Co., Ltd., Xiamen CIMC Testing Technology Co., Ltd., Guangzhou Inspection, Testing and Certification Group Co., Ltd., Jiangsu Quanzheng Inspection and Testing Co., Ltd., Xiamen Product Quality Supervision Inspection Institute, Jiangnan University, Jimei University. The main drafters of this document are. Zhou Yongbo, Qiu Kai, Huang Zhanshen, Shi Xingjie, Cai Jinyu, Dong Siyuan, Zhang Liaoyuan, Guo Weile, He Minheng, Zhang Rongrong, Li Jian, Tong Yuecong, Yao Weirong, Liu Guangming, Sun Jiajiang, Liu Xiawen, Gu Qianhui, Yuan Guangmao, Lu Yan, Xiang Yang, Lin Weiqi, and Sun Lechang. The previous versions of this document and the documents it replaces are as follows. ---First published in.2009 as GB/T 23596-2009; ---This is the first revision. General rules for quality of seaweed and its products

1 Scope

This document specifies the product classification, requirements, inspection rules, labeling and marking, packaging, transportation, storage of seaweed and its products, and describes Corresponding inspection methods. This document applies to the production, inspection and sales of seaweed and its products.

2 Normative references

The contents of the following documents constitute 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 to This document. GB/T 191 Pictorial markings for packaging, storage and transportation GB 5009.3 National Food Safety Standard Determination of Water Content in Food GB 5009.5 National Food Safety Standard Determination of Protein in Food GB 5009.44 National Food Safety Standard Determination of Chloride in Food GB 5009.88 National Food Safety Standard Determination of Dietary Fiber in Food GB 5009.227 National Food Safety Standard Determination of Peroxide Value in Food GB 5009.229 National food safety standard Determination of acid value in foods GB/T 23597 General rules for quality of dried laver JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods

3 Terms and definitions

The following terms and definitions apply to this document. 3.1 instantseaweed Dried algae products that are directly edible and made from dried laver as the main raw material, with or without auxiliary materials, through corresponding processing, including Roasted nori (roasted seaweed) and seasoned nori (miso nori, seasoned seaweed). Note 1.Roasted seaweed (roasted laver) refers to seaweed that is made from dried laver and is baked and cooked and can be eaten directly. Note 2.Seasoned seaweed (flavored seaweed, seasoned laver) refers to dried laver as the main raw material, with other auxiliary materials added in appropriate amounts, baked (roasted, fried or deep-fried), seasoned Seaweed that can be eaten directly is made by processing techniques such as frying pan and baking soda. 3.2 With dried laver as the main raw material, one or more raw materials such as nuts and seeds, animal aquatic products, meat floss, etc. are added, and other auxiliary materials are added. It is a dried food that can be eaten directly after being processed with corresponding techniques such as seasoning.

4 Product Categories

According to the different contents of dried laver, it can be divided into. ......

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