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GB/T 26940: Historical versions
| Std ID | Version | USD | Buy | Deliver [PDF] in | Title (Description) |
| GB/T 26940-2023 | English | 209 |
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Dried oysters
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| GB/T 26940-2011 | English | 279 |
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Basic data
| Standard ID | GB/T 26940-2023 (GB/T26940-2023) |
| Description (Translated English) | Dried oysters |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | X20 |
| Classification of International Standard | 67.120.30 |
| Word Count Estimation | 10,145 |
| Date of Issue | 2023-12-28 |
| Date of Implementation | 2024-07-01 |
| Older Standard (superseded by this standard) | GB/T 26940-2011 |
| Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration |
GB/T 26940-2023: Dried oysters
---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 26940-2011
Dried oysters
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 stipulates technical requirements related to food quality: Food safety-related requirements can be found in relevant laws, regulations, policies and food safety standards:
and other documents:
This document replaces GB/T 26940-2011 "Dried Oysters": Compared with GB/T 26940-2011, except for structural adjustments and editorial changes
In addition, the main technical changes are as follows:
---Relevant content involving food safety indicators and requirements has been deleted (see 3:1, 3:6, 3:7, 4:3:3, 4:3:4, 4:3:5,:2011 version)
4:4);
---Changed the raw material requirements (see 4:1, 3:1 of the:2011 version);
---Added edible salt requirements (see 4:2);
---Deleted production and processing conditions (see 3:3 of the:2011 version);
---Changed the sensory requirements and test methods (see 5:2, 6:2, 3:5, 4:2 of the:2011 edition);
---Added integrity rate indicators and test methods (see 5:3, 6:3:1);
---Changed the moisture index (see 5:3, 3:6 of the:2011 version);
---Changed the expression and test method of salt index (see 5:3, 6:3:3, 3:6, 4:3:2 of the:2011 edition);
---Changed the sampling method (see 7:2, 5:1:2 of the:2011 version);
---Changed the circumstances under which type inspection should be carried out (see 7:3:2, 5:2:2 of the:2011 edition);
---The judgment rules have been changed (see 7:4, 5:3 of the:2011 version);
---Changed the labeling and packaging requirements (see 8:1, 6:1 and 6:2 of the:2011 edition);
---Changed the transportation and storage requirements (see 8:2, 8:3, 6:3, 6:4 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: Zhanjiang City, Guangdong Province Quality and Technical Supervision Standards and Coding Institute, Zhanjiang Food and Drug Inspection Institute, Zhanjiang City, Guangdong Province
Municipal Quality Measurement Supervision and Inspection Institute, Guangdong Dashen Food Group Co:, Ltd:, Guangdong Ocean University, Fujian Fisheries Research Institute, Zhangzhou Meilijia
Xiang Food Co:, Ltd:, Qingdao Grain and Oil Quality Inspection and Military Grain and Oil Supply Center, Zhanjiang Standardization Association:
The main drafters of this document: Zhang Jianshe, Luo Shinan, Gao Ping, Fu Guangzhong, Liu Wenxia, Kong Dongwei, Zhu Guoping, Wu Bin, Deng Qi, Lin Haisheng,
Zheng Hongye, Chen Yuanlin, Chen Rimeng, Su Yongchang, Liu Shuji, Lin Jiansheng, Lai Mingwei, Ye Ziying, Diao Xingwang, Tan Huiren, Tian Yingxin, Zhu Shan,
Huang Guofang, Liao Jianmeng, Huang He, Lei Xiaoling, Chen Lei, Chen Guansheng:
This document was first published in:2011 and this is the first revision:
Dried oysters
1 Scope
This document stipulates the raw and auxiliary materials, product specifications, sensory, physical and chemical indicators and net content requirements of dried oysters, and describes the relevant test methods:
The law provides inspection rules and stipulates labeling, packaging, transportation and storage requirements:
This document applies to live oysters (Ostreaspp:) as raw materials, which undergo major processes such as meat removal, cleaning, cooking or not cooking, drying, and sorting:
Made from dried oysters:
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 5009:3 National Food Safety Standard Determination of Moisture in Foods
GB 5009:44 National food safety standard Determination of chloride in food
GB/T 5461 Edible salt
GB 5749 Hygienic Standards for Drinking Water
GB/T 30891 Sampling specifications for aquatic products
GB/T 36193 Aquatic product processing terminology
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 raw materials
4:1 Oysters
Live oysters should be uncontaminated or purified:
4:2 Edible salt
Should comply with the provisions of GB/T 5461:
4:3 Production water
Should comply with the provisions of GB 5749:
5 requirements
5:1 Product specifications
Product specifications are determined by the number of grains per kilogram of product: Products of the same specification are basically uniform in size: The specification division should comply with Table 1:
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