GB/T 23968-2022 English PDF

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GB/T 23968-2022: General quality for meat floss
Status: Valid

GB/T 23968: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 23968-2022	279	Add to Cart	3 days	General quality for meat floss	Valid
GB/T 23968-2009	479	Add to Cart	3 days	Dried meat floss	Obsolete

Similar standards

GB/T 23493   GB/T 22338   GB/T 20712   GB/T 19480   GB/T 23969   

Basic data

Standard ID: GB/T 23968-2022 (GB/T23968-2022)
Description (Translated English): General quality for meat floss
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X22
Classification of International Standard: 67.120.10
Word Count Estimation: 14,123
Date of Issue: 2022-12-30
Date of Implementation: 2024-07-01
Older Standard (superseded by this standard): GB/T 23968-2009
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 23968-2022: General quality for meat floss

---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 67.120.10 CCSX22 National Standards of People's Republic of China Replacing GB/T 23968-2009 General Rules for the Quality of Meat Floss Posted on 2022-12-30 2024-07-01 Implementation State Administration for Market Regulation Released by the National Standardization Management Committee

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. This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws and regulations, policies and food safety standards, etc. document. This document replaces GB/T 23968-2009 "Meat Floss". Compared with GB/T 23968-2009, except for structural adjustment and editorial changes, The main technical changes are as follows. ---Change the definition of meat floss (see 3.1, 3.1 of the.2009 edition); ---Changed the definition of crispy meat floss (see 3.2, 3.2 of the.2009 edition); --- Added the definition of meat powder floss (see 3.3); --- Added the definition of crispy meat (see 3.4); --- Added the definition of cooked soybean powder (see 3.5); --- Deleted the definition of receiving soup (see 3.6 of the.2009 edition); --- Changed the product classification (see Chapter 4, Chapter 4 of the.2009 edition); --- Changed raw material requirements (see 5.1, 5.1 of the.2009 edition); --- Changed the requirements for excipients (see 5.2, 5.2 of the.2009 edition); --- Increased feeding requirements (see 5.3); --- Deleted food additives (see 5.2.7 of the.2009 edition); --- Changed the sensory requirements (see 5.4, 5.3 of the.2009 edition); ---Changed the physical and chemical indicators of pork floss and crispy pork floss (see 5.5.1, 5.4 of the.2009 edition); --- Increased physical and chemical indicators of meat powder floss and meat crisps (see 5.5.2 and 5.5.3); ---Deleted microbial indicators (see 5.5 of the.2009 edition); --- Changed the production and processing management (see Chapter 7, Chapter 7 of the.2009 edition); --- Changed the moisture test method (see 7.2.1, 6.2.1 of the.2009 edition); --- Changed the fat test method (see 7.2.2, 6.2.2 of the.2009 edition); ---Changed the protein test method (see 7.2.3, 6.2.3 of the.2009 edition); ---Changed the chloride test method (see 7.2.4, 6.2.4 of the.2009 edition); ---Changed the test method of total sugar (see 7.2.5, 6.2.5 of the.2009 edition); --- Changed the starch test method (see 7.2.6, 6.2.6 of the.2009 edition); --- Deleted the test methods for lead, inorganic arsenic, cadmium and total mercury (see 6.2.7, 6.2.8, 6.2.9 and 6.2.10 of the.2006 edition); --- Deleted the microbiological test method (see 6.3 of the.2009 edition); --- Changed the batch requirements (see 8.1, see 7.1 of the.2009 edition); --- Changed the factory inspection requirements (see 8.3, 7.3.1 of the.2009 edition); --- Changed the type inspection requirements (see 8.4, 7.3.3 of the.2006 edition); --- Changed the judgment rules (see 8.5, 7.3.2 and 7.3.4 of the.2009 edition); --- Changed labeling and marking requirements (see Chapter 9, 8.1 of the.2009 edition); --- Increased sales requirements (see Chapter 13); --- Deleted the recall requirements (see Chapter 9 of the.2009 edition). Please note that some contents of this document may refer to patents. The issuing agency of this document assumes no responsibility for identifying patents. This document is proposed by the China Chamber of Commerce. This document is under the jurisdiction of the National Standardization Technical Committee for Meat, Poultry and Egg Products (SAC/TC399). This document was drafted by. Zhejiang Weixin Industrial Co., Ltd., Jiangsu Feishi Group Co., Ltd., Nantong Yutu Group Co., Ltd. Division, Weisimei Food Technology (Anji) Co., Ltd., Jiangsu Shuangyu Food Co., Ltd., Fujian Yuchu Food Co., Ltd., Guangdong Zhenmei Food Co., Ltd. Co., Ltd., Three Squirrels Co., Ltd., Best Food (Suzhou) Co., Ltd., Youchen Group Co., Ltd., Chengdu Hope Food Co., Ltd. Co., Ltd., Fujian Xingguowei Food Co., Ltd., Jiangsu Sanhong Food Co., Ltd., Anhui Haodong Food Co., Ltd., China Chamber of Commerce, Zhejiang Fangyuan Testing Group Co., Ltd., China Meat Food Comprehensive Research Center, Zhongshan Hongli Health Food Industry Research Institute Co., Ltd. Company, Xiamen Yinxiang Group Co., Ltd., Zhejiang Xin'an Food Co., Ltd., Zixi Feige Food Co., Ltd., Liaoning Xin'an Food Technology Co., Ltd. Division, Pony Testing Group Shanghai Co., Ltd. The main drafters of this document. Wu Hong, Liu Zhenyu, Fei Hongjun, Huang Haibo, Wei Shengchao, Luo Shenghai, Chu Jieming, Tong Jian, Zhuang Peirui, Gu Qianhui, Zhang Liaoyuan, Gu Jianfang, Chen Hui, Li Yanqiu, Chen Churui, Zhou Xiuqin, Ya Benqin, Xu Wenhua, Wang Dengjun, Wang Wenshan, Shan Haodong, Zhang Jinfeng, Sheng Huadong, Zhao Bing, Lu Zhen, Zhang Shuang, Zheng Ping, Zhang Zhigang, Sun Zhen, Song Jingning. The release status of previous versions of this document and the documents it replaces are as follows. ---First published as GB/T 23968-2009 in.2009; --- This is the first revision. General Rules for the Quality of Meat Floss

1 Scope

This document stipulates the product classification, technical requirements, production and processing management, inspection rules, labels and signs, packaging, transportation and other products of meat floss and other products. Requirements for transportation, storage and sales, etc., describe the inspection method. This document is applicable to the production, inspection and sales of products defined in 3.1, 3.2, 3.3 and 3.4.

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document. GB/T 191 Packaging, storage and transportation icon marks GB 5009.3 National Food Safety Standard Determination of Moisture in Food GB 5009.5 National Food Safety Standard Determination of Protein in Food GB 5009.6 National Food Safety Standard Determination of Fat in Food GB 5009.44 National Food Safety Standard Determination of Chloride in Food GB/T 9695.19 Sampling methods for meat and meat products GB/T 9695.31 Determination of total sugar content in meat products SB/T 10826 Processed food sales service requirements for meat products JJF1070 Quantitative packaging commodity net content measurement inspection rules

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Dried meat floss Only lean lean meat of livestock and poultry is used as a raw material, and the fluffy muscle fibers are made by trimming, boiling, pressing or loosening, seasoning, frying and loosening. Flocky or long fibrous cooked meat products. 3.2 Fried fried meat floss Only a single lean meat of livestock and poultry is used as raw material, after trimming, cooking, pressing or loosening, seasoning, frying and loosening, and then adding edible oil and frying to make cashmere Shaped or short fibrous cooked meat products. 3.3 dried meat powder Only use a single lean meat of livestock and poultry as raw material, add cooked soybean powder and other auxiliary materials, and make it through trimming, boiling, pressing or loosening, seasoning, frying and other processes The muscle fibers are fluffy into floc or long fibrous cooked meat products. 3.4 short dried meatfloss Only use a single lean meat of livestock and poultry as raw material, add cooked soybean powder and other auxiliary materials, after trimming, boiling, pressing or loosening, seasoning, frying and loosening, and then Add edible oil and fry to make velvet or short fiber cooked meat products. ......

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