GB/T 41233-2022 English PDF

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GB/T 41233-2022: Frozen surimi-based products
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 41233-2022	159	Add to Cart	3 days	Frozen surimi-based products	Valid

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Basic data

Standard ID: GB/T 41233-2022 (GB/T41233-2022)
Description (Translated English): Frozen surimi-based products
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X20
Word Count Estimation: 8,847
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 41233-2022: Frozen surimi-based 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 67.120.30 CCSX20 National Standards of People's Republic of China Frozen surimi products Published on 2022-03-09 2022-10-01 Implementation State Administration for Market Regulation Released by the National Standardization Administration

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 of Standardization Documents" drafted. Please note that some content of this document may be patented. The issuing agency of this document assumes no responsibility for identifying patents. This document is 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 Aquatic Products Standardization Technical Committee (SAC/TC156). This document is drafted by. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Fujian Anjing Food Co., Ltd., Fujian Haiyishi Pin Beverage Co., Ltd., Guangzhou Lushi Food Co., Ltd., Shandong Haodangjia Ocean Development Co., Ltd., Yangjiang Yonghao Aquatic Products Co., Ltd. company. The main drafters of this document. Yang Xianqing, Ma Haixia, Huang Jianlian, Li Laihao, Bian Zhiying, Sun Yongjun, Feng Shisu, Chen Hui. Frozen surimi products

1 Scope

This document specifies the requirements, test methods, inspection rules, labeling, packaging, transportation and storage of frozen surimi products. This document is applicable to non-immediate products made from animal aquatic products as the main raw materials, with the addition of edible salt and starch and other auxiliary materials. Food frozen surimi products and frozen composite surimi products.

2 Normative references

The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document. GB 5009.3 National Food Safety Standard for Determination of Moisture in Food GB 5009.9 National Food Safety Standard for Determination of Starch in Food GB/T 5461 Edible salt GB 5749 Hygienic Standard for Drinking Water GB/T 30891 Sampling Specification for Aquatic Products GB/T 36187 Frozen surimi GB/T 36193 Aquatic Product Processing Terms JJF1070 Measurement and inspection rules for the net content of quantitatively packaged commodities 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 and the following apply to this document. 3.1 Use frozen surimi or fresh (frozen) fish, shrimp, shellfish, cephalopods and other animal aquatic products as the main raw materials (accounting for more than 50% of the ingredients), add Non-ready-to-eat frozen products made by adding edible salt and other ingredients and processed by a certain process. Note. Generally include frozen fish balls, fish cakes, fish rolls, shrimp balls, shrimp cakes, cuttlefish balls, shellfish balls, simulated scallop columns, simulated crab meat, etc. 3.2 Frozen surimi or fresh (frozen) fish, shrimp, shellfish, cephalopods and other animal aquatic products are used as the main raw materials (the quality ratio in the ingredients ranks first, accounting for 10%~50%), adding starch, edible salt and other ingredients such as livestock and poultry products, non-ready-to-eat frozen products processed by a certain process. ......

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