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GB/T 23597-2022 English PDF

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GB/T 23597-2022: General principle of dried laver quality
Status: Valid

GB/T 23597: Evolution and historical versions

Standard IDContents [version]USDSTEP2[PDF] delivered inStandard Title (Description)StatusPDF
GB/T 23597-2022English159 Add to Cart 3 days [Need to translate] General principle of dried laver quality Valid GB/T 23597-2022
GB/T 23597-2009English399 Add to Cart 3 days [Need to translate] Dried laver Obsolete GB/T 23597-2009

PDF similar to GB/T 23597-2022


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Basic data

Standard ID GB/T 23597-2022 (GB/T23597-2022)
Description (Translated English) General principle of dried laver quality
Sector / Industry National Standard (Recommended)
Classification of Chinese Standard X20
Word Count Estimation 7,743
Issuing agency(ies) State Administration for Market Regulation, China National Standardization Administration

GB/T 23597-2022: General principle of dried laver 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 dried laver quality ICS 67.120.30 CCSX20 National Standards of People's Republic of China Replacing GB/T 23597-2009 General rules for the quality of dried laver 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 23597-2009 "Dried Laver". Compared with GB/T 23597-2009, except for structural adjustments and editorial changes In addition, the main technical changes are as follows. --- Delete the relevant content related to food safety indicators and requirements (see 5.3, 5.4, 8.1 of the.2009 edition); --- Changed the scope of application (see Chapter 1, Chapter 1 of the.2009 edition); --- Changed terms and definitions (see Chapter 3, Chapter 3 of the.2009 edition); --- Changed the product classification (see Chapter 4, Chapter 4 of the.2009 edition); --- Increased raw material requirements (see 5.1); --- Changed processing water requirements and sensory requirements (see 5.2, 5.3, 5.1, 5.5.2, 5.5.3 of the.2009 edition). 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. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Jiangsu Laver Association, Fujian Aquatic Products Processing and Distribution Association Hui, Ayibo Food Co., Ltd. The main drafters of this document. Guo Yingying, Wang Lianzhu, Xin Fuyan, Jiang Yanhua, Zhu Wenjia, Lu Qinqin, Huang Jian, Chen Yanting, Li Ningbo, Shao Hongxia, Zhao Yanfang, Liu Qi, Yao Lin. The previous versions of this document and its superseded documents are as follows. ---First published in.2009 as GB/T 23597-2009; ---This is the first revision. General rules for the quality of dried laver

1 Scope

This document specifies the requirements, test methods, inspection rules, packaging, transportation and storage of dried laver. This document applies to Porphyrayezoensis/Pyropiayezoensis, Porphyrahaitanen- The non-instant dried laver product obtained by the sequence. This document does not apply to products with added accessories, food additives or processed through baking, seasoning and other processes.

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 3097 seawater quality standard GB 5009.3 National Food Safety Standard for Determination of Moisture in Food GB 5749 Hygienic Standard for Drinking Water 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 JJF1070 Measurement and inspection rules for the net content of quantitatively packaged commodities

3 Terms and Definitions

The terms and definitions defined in GB/T 36193 and the following apply to this document. 3.1 dried laver driedlaver Non-ready-to-eat products processed by Prototheca Porphyra through selection, cleaning, impurity removal, cutting (or chopping), forming (or not forming), drying, etc. 3.2 stiff speckle Stiff patches of dried nori sheets formed due to uneven drying during processing. 3.3 Chrysanthemum spotted shrysanthemum-likespecle Due to incomplete drying during processing, chrysanthemum-like shrunken spots are formed on the surface of dried laver sheets. 3.4 dead spot grayspecle The dark spots formed on the surface of dried laver after the death of Prototheca laver cells.

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