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General quality for ready-to-eat kelp products
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Basic data
| Standard ID | GB/T 45170-2024 (GB/T45170-2024) |
| Description (Translated English) | General quality for ready-to-eat kelp products |
| Sector / Industry | National Standard (Recommended) |
| Classification of Chinese Standard | X20 |
| Classification of International Standard | 67.120.30 |
| Word Count Estimation | 10,190 |
| Date of Issue | 2024-12-31 |
| Date of Implementation | 2025-07-01 |
| Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration |
GB/T 45170-2024: General quality for ready-to-eat kelp 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.
General quality for ready-to-eat kelp products
General rules for quality of ready-to-eat kelp products
ICS 67.120.30
CCS X 20
National Standard of the People's Republic of China
Released on 2024-12-31
2025-07-01 Implementation
State Administration for Market Regulation
The National Standardization Administration issued
Table of Contents
Preface ... Ⅲ
1 Scope ... 1
2 Normative references ... 1
3 Terms and Definitions ... 1
4 Product categories ... 1
5 Raw materials ... 1
5.1 Raw materials ... 1
5.2 Salt ... 2
5.3 Other raw materials and auxiliary materials 2
6 Requirements ... 2
6.1 Sensory requirements 2
6.2 Physical and chemical indicators 2
6.3 Net content ... 2
7 Inspection methods ... 2
7.1 Sensory test ... 2
7.2 Physical and chemical indicators 3
7.3 Solids ... 3
7.4 Fat ... 3
7.5 Net content ... 3
8 Inspection Rules ... 3
8.1 Batch rules ... 3
8.2 Sampling Method 3
8.3 Factory Inspection ... 3
8.4 Type inspection ... 3
8.5 Decision Rules 4
9 Labeling, packaging, transportation, storage ... 4
9.1 Identification ... 4
9.2 Packaging ... 4
9.3 Transport ... 4
9.4 Storage ... 4
References ... 5
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 is required.
This document specifies the technical requirements related to food quality. For food safety requirements, please refer to relevant laws, regulations, policies and food safety standards.
document.
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 and coordinated by the National Technical Committee for Standardization of Food Industry (SAC/TC 64).
This document was drafted by. Yellow Sea Fisheries Research Institute, Chinese Academy of Fishery Sciences, Fujian Red Sun Boutique Co., Ltd., Shandong Haizhibao
Ocean Technology Co., Ltd., Fujian Yida Food Co., Ltd., Qingdao Poly Ocean Algae Group Co., Ltd., Shandong Marine Resources and Environment Research Institute
Shandong Institute of Marine Sciences.
The main drafters of this document are. Guo Yingying, Wang Lianzhu, Yan Guosheng, Liu Xiaoyong, Liu Tianhong, Xu Yingjiang, Qiu Bixiang, Zhu Wenjia,
Wu Shipeng, Li Na, Cheng Yuemo, Yao Lin, Jiang Yanhua, Wang Haiying, Chen Jinlin, Lin Jianyang, Zhang Bo, Qiu Weijie, Wang Xiaojuan, Yu Fan,
Liu Liqing.
General rules for quality of ready-to-eat kelp products
1 Scope
This document specifies the raw material and auxiliary material requirements, technical requirements, inspection rules, and labeling, packaging, transportation, storage, etc. of ready-to-eat kelp products.
The requirements are described, the corresponding inspection methods are described, and the product classification is given.
This document applies to the production, inspection and sale of ready-to-eat kelp products.
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 5009.6 National Food Safety Standard Determination of Fat in Food
GB 5009.44-2016 National Food Safety Standard Determination of Chloride in Food
GB/T 10786-2022 Inspection methods for canned foods
GB/T 30891 Sampling Specification for Aquatic Products
QB/T 5535 Salt for food processing
SC/T 3202 Dried kelp
SC/T 3212 Salted kelp
JJF 1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods
3 Terms and definitions
There are no terms or definitions that require definition in this document.
4 Product Categories
According to the different product processing techniques, it can be divided into the following three categories.
Ready-to-eat seasoned kelp. salted kelp, dried kelp or fresh kelp is used as the main raw material, and is pre-processed, cleaned, cut, cooked, and added.
Products made with or without the addition of other raw materials, preparation, packaging, sterilization and other processes;
a)
Seasoned cooked dried kelp. salted kelp, dried kelp or fresh kelp is used as raw material, and is pre-processed, cleaned, cut, cooked, seasoned,
Side dishes made through drying, sterilization, packaging and other processes;
b)
Kelp sauce. salted kelp, dried kelp or fresh kelp is used as the main raw material, which is pre-processed, cleaned, cooked, chopped or beaten, and added
Products made with or without the addition of other raw materials, preparation, bottling (bagging), sterilization and other processes.
c)
5 Raw materials
5.1 Raw materials
The raw materials of kelp are of good quality and pollution-free. Dried kelp should meet the requirements of SC/T 3202, and salted kelp should meet the requirements of SC/T 3212.
...
