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GB/T 22180-2024: Quick frozen coated fish
Status: Valid GB/T 22180: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 22180-2024 | English | 279 |
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3 days [Need to translate]
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Quick frozen coated fish
| Valid |
GB/T 22180-2024
|
| GB/T 22180-2014 | English | 279 |
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3 days [Need to translate]
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Quick frozen fish fillets-breaded or in batter
| Valid |
GB/T 22180-2014
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| GB/T 22180-2008 | English | 639 |
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5 days [Need to translate]
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Quick frozen fish fillets -- Breaded or in batter
| Obsolete |
GB/T 22180-2008
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PDF similar to GB/T 22180-2024
Basic data | Standard ID | GB/T 22180-2024 (GB/T22180-2024) | | Description (Translated English) | Quick frozen coated fish | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X20 | | Classification of International Standard | 67.120.30 | | Word Count Estimation | 14,114 | | Date of Issue | 2024-12-31 | | Date of Implementation | 2025-07-01 | | Older Standard (superseded by this standard) | GB/T 22180-2014 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 22180-2024: Quick frozen coated fish---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 Standard of the People's Republic of China
Replaces GB/T 22180-2014
Quick-frozen coated fish
Released on 2024-12-31
2025-07-01 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.
This document replaces GB/T 22180-2014 "Frozen breaded fish". Compared with GB/T 22180-2014, except for structural adjustments and editing
In addition to the changes in performance, the main technical changes are as follows.
--- Deleted the relevant content related to food safety indicators and requirements (see 4.1.1, 4.1.2, 4.1.3, 4.2, 4.6, 5.6,
5.7, 7.1);
--- Changed the processing requirements (see 4.3, 4.3 of the.2014 edition);
--- Changed the sensory requirements for color, quality after frying and fish bones (see 4.4, 4.4 of the.2014 edition);
--- Changed the fish content index (see 4.5, 4.5 of the.2014 edition);
--- Added fishbone inspection method (see 5.1.3);
--- Changed the specific requirements of the determination rules (see 6.3, 6.3 of the.2014 edition);
--- Changed the specific requirements for marking (see 7.1, 7.1 of the.2014 edition);
--- Changed the specific requirements for packaging (see 7.2, 7.2 of the.2014 edition);
--- Changed the temperature requirements during transportation (see 7.3, 7.3 of the.2014 edition);
--- Changed the storage temperature requirements (see 7.4, 7.4 of the.2014 edition).
This document is modified to adopt CODEXSTAN 166-1989, Rev. 3-2017 "Quickly frozen breaded or battered fish sticks, fish pieces and fish fillets
standard".
Compared with CODEXSTAN 166-1989, Rev. 3-2017, this document has many structural adjustments.
See Appendix A for a table comparing changes in structure numbers.
There are many technical differences between this document and CODEXSTAN 166-1989, Rev. 3-2017.
The side margin positions are indicated by a single vertical line (|). A summary of these technical differences and their reasons is given in Appendix B.
The following editorial changes were made to this document.
--- To coordinate with the existing standard, the name of the standard is changed to "Quickly Frozen Coated Fish".
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/TC156).
This document was drafted by. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Dalian Rich Food Co., Ltd., Guangdong Hengxing Group Co., Ltd.
Ltd., Shandong Meijia Group Co., Ltd., Rongcheng Taixiang Food Co., Ltd., Zhejiang Sunac Food Industry Co., Ltd., Zhejiang University
Shandong Marine Research Center, Shandong Academy of Marine Sciences, and Zhaoqing Hengxing Aquatic Technology Co., Ltd.
The main drafters of this document are. Guo Yingying, Zhu Wenjia, Wang Lianzhu, Deng Entang, Chen Kangjian, Liu Tianhong, Liu Bo, Li Na, Yao Lin, Jiang Yanhua,
Tan Zhijun, Li Wengang, Bi Yingbin, Xu Jianhong, Yu Haixia, Chen Sheng, Wang Jinmei, Sun Aihua, Jiang Yan, Li Qiuguang.
The previous versions of this document and the documents it replaces are as follows.
---First published as GB/T 22180-2008 in.2008 and first revised in.2014;
---This is the second revision.
Quick-frozen coated fish
1 Scope
This document specifies the raw materials, processing water, processing requirements, sensory requirements, physical and chemical indicators and net content of quick-frozen bluefish.
It also specifies the corresponding test methods, inspection rules, labeling, packaging, transportation and storage.
This document applies to fish fillets, fish strips, fish chunks, etc. that are not ready-to-eat and are made by battering and/or coating with bran (powder), pre-frying or not, quick freezing, etc.
Processing and sales of products.
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 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 5749 Sanitary standard for drinking water
GB/T 30891 Sampling Specification for Aquatic Products
GB/T 36193-2018 Terminology for Aquatic Product Processing
JJF1070 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 36193-2018 and the following apply to this document.
3.1
fish filet
A piece of fish meat of irregular shape or size obtained by cutting it from the fish body parallel to the backbone, with or without skin.
Note. Cut fish fillets are joined or repaired to obtain fish meat of regular shape or size.
[Source. GB/T 36193-2018, 4.15, modified]
3.2
fishportion
Fish meat in chunks obtained from fish fillets (3.1) and/or minced fish meat.
3.3
Fishstick
The weight of the fish fillet (3.1) or the fish block (3.2) is not more than 30g, the length is not less than 3 times the maximum width, and the thickness is not less than
The fish meat is finger-shaped and is about 10 mm long.
3.4
Coating
The process of evenly coating the fish meat with batter and/or bran (powder).
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