GB/T 36395-2024 English PDF

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GB/T 36395-2024: Technical specification for the processing of frozen surimi
Status: Valid

GB/T 36395: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 36395-2024	219	Add to Cart	3 days	Technical specification for the processing of frozen surimi	Valid
GB/T 36395-2018	239	Add to Cart	3 days	Code of practice for the processing of frozen surimi	Obsolete

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Basic data

Standard ID: GB/T 36395-2024 (GB/T36395-2024)
Description (Translated English): Technical specification for the processing of frozen surimi
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X20
Classification of International Standard: 67.120.30
Word Count Estimation: 10,126
Date of Issue: 2024-06-29
Date of Implementation: 2025-01-01
Older Standard (superseded by this standard): GB/T 36395-2018
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 36395-2024: Technical specification for the processing of frozen surimi

---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 the processing of frozen surimi Technical Specifications for Frozen Surimi Processing ICS 67.120.30 CCS X 20 National Standards of People's Republic of China Replaces GB/T 36395-2018 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 36395-2018 "Technical Specification for Frozen Surimi Processing". Compared with GB/T 36395-2018, except for the structure In addition to adjustments and editorial changes, the main technical changes are as follows. Added the provisions for other auxiliary materials and processing workshop temperature in the "Basic Requirements" (see 4.2, 4.3); - The requirements of some processes in “Main Points of Processing Technology” have been changed (see 5.1, 5.2, 5.3, 5.4, 5.5.2, 5.6, 5.11, 5.12, 4.1, 4.2, 4.3, 4.4, 4.5, 4.6.2, 4.7, 4.13, 4.14 of the.2018 edition); Deleted transport (see 4.15 of the.2018 edition); - Added tests (see 5.13); - Changed the record (see Chapter 6, Chapter 5 of the.2018 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 Yuantai Aquatic Food Co., Ltd., Guangdong Yuxinggang Aquatic Co., Ltd., Yangjiang Yonghao Aquatic Products Co., Ltd., Shandong Meijia Group Co., Ltd., Guangzhou Nansha Modern Agriculture Industry Group Co., Ltd. Co., Ltd., Guangdong Yujia Aquatic Food Co., Ltd., Shandong Haodangjia Ocean Development Co., Ltd., Chongqing Quality and Standardization Research Institute, China Certification & Inspection Group Shanghai Co., Ltd., Inner Mongolia Agricultural University. The main drafters of this document are. Yang Xianqing, Ma Haixia, Zhang Qingmiao, Zheng Wei, Chen Xiangbin, Liu Qiang, Dong Hao, Mai Xiaopeng, Feng Shisu, Liu Kang, Zhao Yongqiang, Hao Shuxian, Pan Chuang, Long Xiaoshan, Huang Hui, Hu Xiao, Nong Quanan, Sun Yongjun, Zhang Lijun, Guo Xiaohua, Ma Lixia, Liao Hongbo, Zhu Changbo, Lu Tian, and Ju Wenming. The previous versions of this document and the documents it replaces are as follows. First published in.2018 as GB/T 36395-2018; - This is the first revision. - Technical Specifications for Frozen Surimi Processing

1 Scope

This document specifies the basic requirements for frozen surimi processing, as well as the technical requirements for the processing, and describes the corresponding verification methods. This document applies to the production of frozen surimi using live, fresh or frozen fish as raw materials.

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 317 White sugar GB 5749 Sanitary standard for drinking water GB/T 18108 General rules for fresh marine fish GB/T 18109 Frozen fish GB/T 36187 Frozen surimi 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 36187 and GB/T 36193 apply to this document.

4 Basic Requirements

4.1 Water used for processing and ice making should comply with the requirements of GB 5749. 4.2 White sugar shall comply with the requirements of GB/T 317, and other auxiliary materials shall comply with the requirements of relevant standards. 4.3 The temperature in the processing workshop should not be higher than 20 ℃.

5 Processing requirements

5.1 Processing process The process flow of frozen surimi processing is shown in Figure 1. ......

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