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GB/T 23497-2022: General principle of shredded squid quality
Status: Valid GB/T 23497: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 23497-2022 | English | 159 |
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3 days [Need to translate]
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General principle of shredded squid quality
| Valid |
GB/T 23497-2022
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| GB/T 23497-2009 | English | 319 |
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3 days [Need to translate]
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Shredded squid
| Obsolete |
GB/T 23497-2009
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PDF similar to GB/T 23497-2022
Basic data | Standard ID | GB/T 23497-2022 (GB/T23497-2022) | | Description (Translated English) | General principle of shredded squid quality | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X20 | | Word Count Estimation | 7,791 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 23497-2022: General principle of shredded squid quality---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.
General principle of shreded squid quality
ICS 67.120.30
CCSX20
National Standards of People's Republic of China
Replacing GB/T 23497-2009
General rules for the quality of shredded squid
Published on 2022-04-15
2023-05-01 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.
This document replaces GB/T 23497-2009 "Shredded Squid". Compared with GB/T 23497-2009, except for structural adjustment and editorial changes
In addition, the main technical changes are as follows.
---Deleted "shredded squid" from the product classification (see 3.1 of the.2009 edition);
--- Changed moisture and chloride indicators (see 5.3, see 4.5 of the.2009 edition);
--- Delete the relevant content related to food safety indicators and requirements (see 4.1, 4.5, 5.3.4, 5.3.5, 5.3.6, 5.3.7,
5.4, 7.1.1);
--- Increased the total sugar index (see 5.3).
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 and managed by the National Standardization Technical Committee of Food Industry (SAC/TC64).
This document is drafted by. China Fisheries Zhoushan Marine Fisheries Co., Ltd., Yellow Sea Fisheries Research Institute of China Academy of Fishery Sciences.
The main drafters of this document. Dong Enhe, Wang Lianzhu, Chen Yunyun, Shi Shengqi, Guo Yingying, Rui Jijun, Zhang Anna, Li Na.
The previous versions of this document and its superseded documents are as follows.
---First published in.2009 as GB/T 23497-2009;
---This is the first revision.
General rules for the quality of shredded squid
1 Scope
This document specifies the product classification, requirements, test methods, inspection rules, labeling, packaging, transportation and storage of shredded squid.
This document applies to ready-to-eat products made from fresh and frozen squid as raw materials through pretreatment, seasoning, cooking, forming, drying, and packaging.
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/T 191 Graphical signs of packaging, storage and transportation
GB/T 317 White sugar
GB 5009.3 National Food Safety Standard for Determination of Moisture in Food
GB 5009.44 National Food Safety Standard Determination of Chloride in Food
GB/T 5461 Edible salt
GB 5749 Hygienic Standard for Drinking Water
GB/T 8967 Sodium glutamate (monosodium glutamate)
GB/T 9695.31 Determination of total sugar content in meat products
GB/T 15691 General technical conditions for spices and seasonings
GB/T 30891 Sampling Specification for Aquatic Products
GB/T 36193 Aquatic Product Processing Terms
SC/T 3035 General Rules for Packaging and Labeling of Aquatic Products
SC/T 3122 Frozen Squid
JJF1070 Measurement and inspection rules for the net content of quantitatively packaged commodities
3 Terms and Definitions
Terms and definitions defined in GB/T 36193 apply to this document.
4 product categories
According to different processing techniques, squid shreds products are divided into the following three categories.
---Roasted shredded squid. made from fresh and frozen squid through pretreatment, boiling, seasoning, roasting, forming, drying, packaging and other processes
Squid products.
---Smoked shredded squid. made from fresh and frozen squid as raw materials, through pretreatment, boiling, seasoning, smoking, forming, drying, packaging and other processes
Squid products.
---Flavored shredded squid. in addition to grilled shredded squid and smoked shredded squid, squid produced by other corresponding processes or by adding various flavor materials
silk products.
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