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GB/T 23970-2022: General quality for pot-roast egg
Status: Valid GB/T 23970: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 23970-2022 | English | 199 |
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General quality for pot-roast egg
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GB/T 23970-2022
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| GB/T 23970-2009 | English | 319 |
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Pot-roast egg
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GB/T 23970-2009
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PDF similar to GB/T 23970-2022
Basic data | Standard ID | GB/T 23970-2022 (GB/T23970-2022) | | Description (Translated English) | General quality for pot-roast egg | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X18 | | Classification of International Standard | 67.120.20 | | Word Count Estimation | 10,145 | | Date of Issue | 2022-12-30 | | Date of Implementation | 2024-07-01 | | Older Standard (superseded by this standard) | GB/T 23970-2009 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 23970-2022: General quality for pot-roast egg---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 67.120.20
CCSX18
National Standards of People's Republic of China
Replacing GB/T 23970-2009
General Rules for the Quality of Marinated Eggs
Posted on 2022-12-30
2024-07-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Management Committee
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 stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws, regulations, policies and food safety standards
and other documents.
This document replaces GB/T 23970-2009 "Marinated Eggs". Compared with GB/T 23970-2009, except for structural adjustment and editorial changes,
The main technical changes are as follows.
---Changed the definition of braised eggs (see 3.1, 3.1 of the.2009 edition);
--- Added the definition of halogenation (see 3.2);
--- Changed the requirements for raw and auxiliary materials (see Chapter 4, 4.1 of the.2009 edition);
--- Changed the sensory requirements (see 5.1, 4.2 of the.2009 edition);
--- Changed the physical and chemical indicators (see 5.2, 4.2 of the.2009 edition);
---Delete hygienic indicators, food additives, hygienic requirements for processing (see 4.4, 4.5, Chapter 5 of the.2009 edition);
--- Changed the sensory inspection requirements (see 6.1, 6.1 of the.2009 edition);
--- Added inspection requirements for edible salt (see 6.2);
---Deleted moisture requirements and hygiene index requirements (see 6.2 and 6.3 of the.2009 edition);
--- Changed the batch requirements (see 7.1, 7.1 of the.2009 edition);
--- Changed the sampling requirements (see 7.2, 7.2.3, 7.3.3 of the.2009 edition);
--- Changed the factory inspection requirements (see 7.3, 7.2 of the.2009 edition);
--- Changed the type inspection requirements (see 7.4, 7.3 of the.2009 edition);
--- Changed the judgment rules (see 7.5, 7.4 of the.2009 edition);
--- Changed the marking requirements (see Chapter 8, 8.1 of the.2009 edition);
--- Changed the packaging requirements (see Chapter 9, 8.2, 8.3 of the.2009 edition);
--- Changed the transportation requirements (see Chapter 10, 8.4 of the.2009 edition);
--- Changed the storage requirements (see Chapter 11, 8.5 of the.2009 edition).
Please note that some contents of this document may refer to patents. The issuing agency of this document assumes no responsibility for identifying patents.
This document is proposed by the China Chamber of Commerce.
This document is under the jurisdiction of the National Standardization Technical Committee for Meat, Poultry and Egg Products (SAC/TC399).
This document was drafted by. Hubei Shendan Health Food Co., Ltd., Chengdu Hope Food Co., Ltd., Fujian Guangyang Egg Industry Co., Ltd.
Company, Zhejiang Wufangzhai Industrial Co., Ltd., Wenzhou Salami Food Co., Ltd., Guangdong Infinity Food Group Co., Ltd., Cixi Xianglong
Food Factory, Hangzhou Guanhuawang Food Co., Ltd., Yantai Xiwang Meat Food Co., Ltd., Linyi Jinluo Wenrui Food Co., Ltd., Weisi Gourmet
Pin Technology (Anji) Co., Ltd., Guangdong Zhenmei Food Co., Ltd., China Chamber of Commerce, Jiangsu Yurun Meat Food Co., Ltd., Beijing
Zhengda Egg Industry Co., Ltd., Anjing Food Group Co., Ltd., Liaocheng Inspection and Testing Center, Chuangwei Tongue Freeze-Dried Food Technology (Zhongshan)
Co., Ltd., Xiamen Pony Testing Co., Ltd., Shanghai Weipu Testing Technology Group Co., Ltd., Zhejiang Xin'an Food Co., Ltd., Xiamen
Yinxiang Group Co., Ltd., Liaoning Xin'an Food Technology Co., Ltd.
The main drafters of this document. Liu Huaqiao, Ya Benqin, Yu Liyang, Zhang Chen, Chen Zhaogui, Wang Xiujuan, Liu Zhenyu, Ye Li, Yang Huanbin, Xu Wenhua,
Meng Xingfeng, Jiang Fen'er, Li Jianjun, Yao Xianqi, Du Dongxu, Wei Shengchao, Zhuang Peirui, Chen Churui, Li Chao, Wang Shancheng, Jia Shuai, Yu Yangjun, Xia Yu,
Xu Xiangdong, Du Xinglan, Li Libing, Liu Yifeng, Zhang Zhigang, Lu Zhen.
The release status of previous versions of this document and the documents it replaces are as follows.
---First published as GB/T 23970-2009 in.2009;
--- This is the first revision.
General Rules for the Quality of Marinated Eggs
1 Scope
This document specifies the raw and auxiliary material requirements, technical requirements, inspection rules, marking, packaging, transportation and storage requirements for marinated eggs, and describes the inspection requirements.
method.
This document is applicable to the production, inspection and sales of marinated egg products.
2 Normative references
The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references
For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to
this document.
GB/T 191 Packaging, storage and transportation icon marks
GB 5009.44 National Food Safety Standard Determination of Chloride in Food
JJF1070 Quantitative packaging commodity net content measurement inspection rules
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Braised egg pot-roastegg
Using fresh poultry eggs as raw materials, after selection, cleaning, steaming, shelling (or not shelling), marinating, drying (or not drying), packaging, sterilization, cooling
Egg products processed by other processes.
3.2
Marinated pot-roast
The process of adding seasonings and other ingredients to soup stock to give food a specific flavor.
4 Requirements for raw and auxiliary materials
It should comply with the provisions of relevant national standards or industry standards.
5 Technical Requirements
5.1 Sensory requirements
It should meet the requirements in Table 1.
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