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GB/T 27636-2023: Technical specification for the processing of frozen tilapia fillets
Status: Valid GB/T 27636: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 27636-2023 | English | 209 |
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Technical specification for the processing of frozen tilapia fillets
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GB/T 27636-2023
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| GB/T 27636-2011 | English | 279 |
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Code of practice for quick frozen tilapia fillets
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GB/T 27636-2011
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PDF similar to GB/T 27636-2023
Basic data | Standard ID | GB/T 27636-2023 (GB/T27636-2023) | | Description (Translated English) | Technical specification for the processing of frozen tilapia fillets | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X20 | | Classification of International Standard | 67.120.30 | | Word Count Estimation | 10,180 | | Date of Issue | 2023-12-28 | | Date of Implementation | 2024-07-01 | | Older Standard (superseded by this standard) | GB/T 27636-2011 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 27636-2023: Technical specification for the processing of frozen tilapia fillets---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
Replace GB/T 27636-2011
Technical Specification for Processing of Frozen Tilapia Fillets
Published on 2023-12-28
2024-07-01 Implementation
State Administration for Market Regulation
Released by the National Standardization Administration Committee
Foreword
This document complies with the provisions of GB/T 1:1-2020 "Standardization Work Guidelines Part 1: Structure and Drafting Rules of Standardization Documents"
Drafting:
This document replaces GB/T 27636-2011 "Technical Specification for Processing of Frozen Tilapia Fillets": Compared with GB/T 27636-2011, except for the structure
In addition to adjustments and editorial changes, the main technical changes are as follows:
---Deleted the basic conditions (see Chapter 3 of the:2011 edition);
---Changed the requirements for raw materials and excipients (see Chapter 4, Chapter 5, Chapter 4 of the:2011 edition);
---Added processing technology flow (see 6:1);
---The requirements for some processes have been changed during the processing (see 6:3, 6:5, 6:7, 6:8, 6:12, 6:13, 6:16, 6:17, 6:18, 6:19,
5:1, 5:4, 5:5, 5:6, 5:7, 5:14, 5:13, 5:17, 5:18, 5:19, Chapter 6 of the:2011 edition), adding descaling and inspection procedures
requirements (see 6:6, 6:20);
---Changed the recording requirements (see Chapter 7, Chapter 7 of the:2011 edition):
Please note that some content in this document may be subject to patents: The publisher 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 Fisheries Standardization Technical Committee (SAC/TC156):
This document was drafted by: South China Sea Fisheries Research Institute of the Chinese Academy of Fishery Sciences, Guangzhou Lushi Food Co:, Ltd:, Guangdong Hengxing Group Co:, Ltd:
Co:, Ltd:, Foshan Yurong Agricultural Technology Co:, Ltd:, Guangdong Yuxinggang Aquatic Products Co:, Ltd:, Zhuhai Qiangjing Supply Chain Management Group Co:, Ltd:,
Baiyang Industrial Investment Group Co:, Ltd:, Shandong Meijia Group Co:, Ltd:, Guangdong Yujia Aquatic Food Co:, Ltd:, Jiangsu Danshui Water
Fisheries Research Institute, Fujian Fisheries Research Institute, China Inspection and Certification Group Shanghai Co:, Ltd:, Zhaoqing Hengxing Fisheries Technology Co:, Ltd:
The main drafters of this document: Ma Haixia, Yang Xianqing, She Wenhai, Hao Shuxian, Zhao Yongqiang, Dong Hao, Liu Kang, Wang Dingwang, Zheng Wei, Liu Zhiyu,
Ma Lixia, Liu Qiang, Nong Quan'an, Shao Junjie, Chen Sheng, Pan Chuang, Wang Di, Long Xiaoshan, Yang Tianlong, Chen Kangjian, Zhang Meiqin, Lu Tian, Li Laihao:
The previous versions of this document and the documents it replaces are as follows:
---First published as GB/T 27636-2011 in:2011;
---This is the first revision:
Technical Specification for Processing of Frozen Tilapia Fillets
1 Scope
This document stipulates the requirements for raw material fish, production water, processing process, etc: for the processing of frozen tilapia fillets, and describes the corresponding verification
method:
This document applies to the production process of frozen tilapia fillet products using live tilapia (Oreochromisspp:) as raw material:
2 Normative reference documents
The contents of the following documents constitute essential provisions of this document through normative references in the text: Among them, the dated quotations
For undated referenced documents, only the version corresponding to that date applies to this document; for undated referenced documents, the latest version (including all amendments) applies to
this document:
GB 5749 Hygienic Standards for Drinking Water
GB/T 21290 Frozen tilapia fillets
GB/T 36193 Aquatic product processing terminology
GB/T 40745 Specification for ice packaging of frozen aquatic products
SC/T 3035 General principles for packaging and labeling of aquatic products
JJF1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Goods
3 Terms and definitions
The terms and definitions defined in GB/T 36193 apply to this document:
4 Requirements for raw fish
4:1 The raw fish should be clean, pollution-free live tilapia, and the supplier should provide information such as the source of raw materials and proof of supply:
4:2 Each batch of raw fish should be inspected and accepted and recorded only after passing the inspection:
5 Production water
The quality of water used for temporary maintenance, processing and ice making should comply with the regulations of GB 5749:
6 Process requirements
6:1 Processing process
The processing technology flow of frozen tilapia fillets is shown in Appendix A:
6:2 Sorting
Sort raw fish, remove dead fish and other fish that are not suitable for processing, and roughly classify them into specifications:
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