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GB/T 34747-2024: Grades and specifications of dried sea cucumber
Status: Valid GB/T 34747: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 34747-2024 | English | 219 |
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Grades and specifications of dried sea cucumber
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GB/T 34747-2024
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| GB/T 34747-2017 | English | 399 |
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Grades and specifications of dried sea cucumber
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GB/T 34747-2017
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PDF similar to GB/T 34747-2024
Basic data | Standard ID | GB/T 34747-2024 (GB/T34747-2024) | | Description (Translated English) | Grades and specifications of dried sea cucumber | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X20 | | Classification of International Standard | 67.120.30 | | Word Count Estimation | 10,118 | | Date of Issue | 2024-06-29 | | Date of Implementation | 2025-01-01 | | Older Standard (superseded by this standard) | GB/T 34747-2017 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 34747-2024: Grades and specifications of dried sea cucumber---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.
Grades and specifications of dried sea cucumber
Dried Sea Cucumber Grade Specifications
ICS 67.120.30
CCS X 20
National Standards of People's Republic of China
Replaces GB/T 34747-2017
Released on 2024-06-29
2025-01-01 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 34747-2017 "Dried Sea Cucumber Grade Specifications". Compared with GB/T 34747-2017, in addition to structural adjustments and
In addition to editorial changes, the main technical changes are as follows.
Deleted the relevant content related to food safety indicators (see 3.1.1, 3.5, 4.10 of the.2017 version); -
The requirements for raw materials and excipients have been changed (see 4.1, 3.1 of the.2017 edition); -
Changed product specifications (see 4.3, 3.2 of the.2017 edition); -
The quality grade requirements have been changed (see 4.4, 3.3 and 3.4 of the.2017 edition). -
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/TC 156).
This document was drafted by. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Shandong Haodangjia Ocean Development Co., Ltd., Dalian
Bangchuidao Seafood Co., Ltd., Beijing Tongrentang Health (Dalian) Marine Food Co., Ltd., Dalian Xiaoqin Food Co., Ltd., Yantai
Development Zone Tianyuan Aquatic Products Co., Ltd., Qingdao Haishenghe Food Co., Ltd., Shandong Jinluyuan Food Co., Ltd., Qingdao Laoyinjia Sea Cucumber Co., Ltd.
Co., Ltd., Qingdao Marine Food Nutrition and Health Innovation Institute, Quanzhou Marine Biological Industry Research Institute, Shandong Marine Resources and Environment Research Institute
Research Institute, Changdao Beicheng Marine Technology Co., Ltd.
The main drafters of this document are. Wang Lianzhu, Zhu Wenjia, Sun Yongjun, Xue Changhu, Guo Yingying, Wu Yanqiang, Jiao Jian, Wang Xiaoqin, Cao Rong,
Yang Zhi, Yang Min, Li Na, Jiang Yanhua, Yao Lin, Li Baoye, Yin Baochang, Jiang Xiaoming, Han Dianfeng, Ju Wenming, Zhao Ling, He Chunli,
Yang Guozhen and Sun Zhe.
The previous versions of this document and the documents it replaces are as follows.
First published in.2017 as GB/T 34747-2017; -
This is the first revision. -
Dried Sea Cucumber Grade Specifications
1 Scope
This document specifies the requirements for raw materials, processing water, product specifications, quality grades and net content of dried sea cucumbers, and describes the corresponding test
It specifies the inspection methods, inspection rules, labeling, packaging, transportation and storage.
This document applies to products made from sea cucumber (Apostichopus japonicus) through pretreatment, cooking, drying and other processes.
The production, processing and sale of dried sea cucumbers made from other types of sea cucumbers shall be carried out in accordance with the same regulations.
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.
in 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 5009.5 National Food Safety Standard Determination of Protein in Food
GB 5009.44-2016 National Food Safety Standard Determination of Chloride in Food
GB/T 5461 Edible Salt
GB 5749 Sanitary standard for drinking water
GB/T 30891 Sampling Specification for Aquatic Products
GB 31602-2015 National Food Safety Standard Dried Sea Cucumber
GB/T 36193 Terminology for Aquatic Product Processing
JJF 1070 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
SC/T 3215 Salted Sea Cucumber
3 Terms and definitions
The terms and definitions defined in GB/T 36193 and GB 31602 and the following apply to this document.
3.1
Re-hydrating
Water Hair
The process of soaking, heating or not heating dried products to allow them to absorb moisture and return to a state similar to that of freshness.
[Source. GB/T 36193-2018, 7.15]
3.2
dry weight rate after rehydration
The percentage of dry matter mass obtained after rehydration of dried sea cucumbers and then drying.
[Source. GB 31602-2015, 2.2]
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