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GB/T 23970-2022 English PDF

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Q: Should I purchase the latest version GB/T 23970-2022?

Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 23970-2022 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically.

US$199.00 · In stock
Delivery: <= 3 days. True-PDF full-copy in English will be manually translated and delivered via email.
GB/T 23970-2022: General quality for pot-roast egg
Status: Valid

GB/T 23970: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 23970-2022	199	Add to Cart	3 days	General quality for pot-roast egg	Valid
GB/T 23970-2009	319	Add to Cart	3 days	Pot-roast egg	Obsolete

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Basic data

Standard ID: GB/T 23970-2022 (GB/T23970-2022)
Description (Translated English): General quality for pot-roast egg
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X18
Classification of International Standard: 67.120.20
Word Count Estimation: 10,145
Date of Issue: 2022-12-30
Date of Implementation: 2024-07-01
Older Standard (superseded by this standard): GB/T 23970-2009
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 23970-2022: General quality for pot-roast egg

---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 67.120.20 CCSX18 National Standards of People's Republic of China Replacing GB/T 23970-2009 General Rules for the Quality of Marinated Eggs 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, regulations, policies and food safety standards and other documents. This document replaces GB/T 23970-2009 "Marinated Eggs". Compared with GB/T 23970-2009, except for structural adjustment and editorial changes, The main technical changes are as follows. ---Changed the definition of braised eggs (see 3.1, 3.1 of the.2009 edition); --- Added the definition of halogenation (see 3.2); --- Changed the requirements for raw and auxiliary materials (see Chapter 4, 4.1 of the.2009 edition); --- Changed the sensory requirements (see 5.1, 4.2 of the.2009 edition); --- Changed the physical and chemical indicators (see 5.2, 4.2 of the.2009 edition); ---Delete hygienic indicators, food additives, hygienic requirements for processing (see 4.4, 4.5, Chapter 5 of the.2009 edition); --- Changed the sensory inspection requirements (see 6.1, 6.1 of the.2009 edition); --- Added inspection requirements for edible salt (see 6.2); ---Deleted moisture requirements and hygiene index requirements (see 6.2 and 6.3 of the.2009 edition); --- Changed the batch requirements (see 7.1, 7.1 of the.2009 edition); --- Changed the sampling requirements (see 7.2, 7.2.3, 7.3.3 of the.2009 edition); --- Changed the factory inspection requirements (see 7.3, 7.2 of the.2009 edition); --- Changed the type inspection requirements (see 7.4, 7.3 of the.2009 edition); --- Changed the judgment rules (see 7.5, 7.4 of the.2009 edition); --- Changed the marking requirements (see Chapter 8, 8.1 of the.2009 edition); --- Changed the packaging requirements (see Chapter 9, 8.2, 8.3 of the.2009 edition); --- Changed the transportation requirements (see Chapter 10, 8.4 of the.2009 edition); --- Changed the storage requirements (see Chapter 11, 8.5 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. Hubei Shendan Health Food Co., Ltd., Chengdu Hope Food Co., Ltd., Fujian Guangyang Egg Industry Co., Ltd. Company, Zhejiang Wufangzhai Industrial Co., Ltd., Wenzhou Salami Food Co., Ltd., Guangdong Infinity Food Group Co., Ltd., Cixi Xianglong Food Factory, Hangzhou Guanhuawang Food Co., Ltd., Yantai Xiwang Meat Food Co., Ltd., Linyi Jinluo Wenrui Food Co., Ltd., Weisi Gourmet Pin Technology (Anji) Co., Ltd., Guangdong Zhenmei Food Co., Ltd., China Chamber of Commerce, Jiangsu Yurun Meat Food Co., Ltd., Beijing Zhengda Egg Industry Co., Ltd., Anjing Food Group Co., Ltd., Liaocheng Inspection and Testing Center, Chuangwei Tongue Freeze-Dried Food Technology (Zhongshan) Co., Ltd., Xiamen Pony Testing Co., Ltd., Shanghai Weipu Testing Technology Group Co., Ltd., Zhejiang Xin'an Food Co., Ltd., Xiamen Yinxiang Group Co., Ltd., Liaoning Xin'an Food Technology Co., Ltd. The main drafters of this document. Liu Huaqiao, Ya Benqin, Yu Liyang, Zhang Chen, Chen Zhaogui, Wang Xiujuan, Liu Zhenyu, Ye Li, Yang Huanbin, Xu Wenhua, Meng Xingfeng, Jiang Fen'er, Li Jianjun, Yao Xianqi, Du Dongxu, Wei Shengchao, Zhuang Peirui, Chen Churui, Li Chao, Wang Shancheng, Jia Shuai, Yu Yangjun, Xia Yu, Xu Xiangdong, Du Xinglan, Li Libing, Liu Yifeng, Zhang Zhigang, Lu Zhen. The release status of previous versions of this document and the documents it replaces are as follows. ---First published as GB/T 23970-2009 in.2009; --- This is the first revision. General Rules for the Quality of Marinated Eggs

1 Scope

This document specifies the raw and auxiliary material requirements, technical requirements, inspection rules, marking, packaging, transportation and storage requirements for marinated eggs, and describes the inspection requirements. method. This document is applicable to the production, inspection and sales of marinated egg products.

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 5009.44 National Food Safety Standard Determination of Chloride in Food JJF1070 Quantitative packaging commodity net content measurement inspection rules

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Braised egg pot-roastegg Using fresh poultry eggs as raw materials, after selection, cleaning, steaming, shelling (or not shelling), marinating, drying (or not drying), packaging, sterilization, cooling Egg products processed by other processes. 3.2 Marinated pot-roast The process of adding seasonings and other ingredients to soup stock to give food a specific flavor.

4 Requirements for raw and auxiliary materials

It should comply with the provisions of relevant national standards or industry standards.

5 Technical Requirements

5.1 Sensory requirements It should meet the requirements in Table 1. ......

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Tips & Frequently Asked Questions:

Question 1: How long will the true-PDF of GB/T 23970-2022_English be delivered?

Answer: Upon your order, we will start to translate GB/T 23970-2022_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. The lengthier the document the longer the lead time.

Question 2: Can I share the purchased PDF of GB/T 23970-2022_English with my colleagues?

Answer: Yes. The purchased PDF of GB/T 23970-2022_English will be deemed to be sold to your employer/organization who actually pays for it, including your colleagues and your employer's intranet.

Question 3: Does the price include tax/VAT?

Answer: Yes. Our tax invoice, downloaded/delivered in 9 seconds, includes all tax/VAT and complies with 100+ countries' tax regulations (tax exempted in 100+ countries) -- See Avoidance of Double Taxation Agreements (DTAs): List of DTAs signed between Singapore and 100+ countries

Question 4: Do you accept my currency other than USD?

Answer: Yes. If you need your currency to be printed on the invoice, please write an email to Sales@ChineseStandard.net. In 2 working-hours, we will create a special link for you to pay in any currencies. Otherwise, follow the normal steps: Add to Cart -- Checkout -- Select your currency to pay.

Question 5: Should I purchase the latest version GB/T 23970-2022?

Answer: Yes. Unless special scenarios such as technical constraints or academic study, you should always prioritize to purchase the latest version GB/T 23970-2022 even if the enforcement date is in future. Complying with the latest version means that, by default, it also complies with all the earlier versions, technically.