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GB/T 41233-2022: Frozen surimi-based products
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| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 41233-2022 | English | 159 |
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Frozen surimi-based products
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GB/T 41233-2022
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Basic data | Standard ID | GB/T 41233-2022 (GB/T41233-2022) | | Description (Translated English) | Frozen surimi-based products | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X20 | | Word Count Estimation | 8,847 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 41233-2022: Frozen surimi-based products---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
Frozen surimi products
Published on 2022-03-09
2022-10-01 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.
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 by the Ministry of Agriculture and Rural Affairs of the People's Republic of China.
This document is under the jurisdiction of the National Aquatic Products Standardization Technical Committee (SAC/TC156).
This document is drafted by. South China Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Fujian Anjing Food Co., Ltd., Fujian Haiyishi
Pin Beverage Co., Ltd., Guangzhou Lushi Food Co., Ltd., Shandong Haodangjia Ocean Development Co., Ltd., Yangjiang Yonghao Aquatic Products Co., Ltd.
company.
The main drafters of this document. Yang Xianqing, Ma Haixia, Huang Jianlian, Li Laihao, Bian Zhiying, Sun Yongjun, Feng Shisu, Chen Hui.
Frozen surimi products
1 Scope
This document specifies the requirements, test methods, inspection rules, labeling, packaging, transportation and storage of frozen surimi products.
This document is applicable to non-immediate products made from animal aquatic products as the main raw materials, with the addition of edible salt and starch and other auxiliary materials.
Food frozen surimi products and frozen composite surimi products.
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 5009.3 National Food Safety Standard for Determination of Moisture in Food
GB 5009.9 National Food Safety Standard for Determination of Starch in Food
GB/T 5461 Edible salt
GB 5749 Hygienic Standard for Drinking Water
GB/T 30891 Sampling Specification for Aquatic Products
GB/T 36187 Frozen surimi
GB/T 36193 Aquatic Product Processing Terms
JJF1070 Measurement and inspection rules for the net content of quantitatively packaged commodities
SC/T 3035 General Rules for Packaging and Labeling of Aquatic Products
3 Terms and Definitions
The terms and definitions defined in GB/T 36193 and the following apply to this document.
3.1
Use frozen surimi or fresh (frozen) fish, shrimp, shellfish, cephalopods and other animal aquatic products as the main raw materials (accounting for more than 50% of the ingredients), add
Non-ready-to-eat frozen products made by adding edible salt and other ingredients and processed by a certain process.
Note. Generally include frozen fish balls, fish cakes, fish rolls, shrimp balls, shrimp cakes, cuttlefish balls, shellfish balls, simulated scallop columns, simulated crab meat, etc.
3.2
Frozen surimi or fresh (frozen) fish, shrimp, shellfish, cephalopods and other animal aquatic products are used as the main raw materials (the quality ratio in the ingredients ranks first, accounting for
10%~50%), adding starch, edible salt and other ingredients such as livestock and poultry products, non-ready-to-eat frozen products processed by a certain process.
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