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SB/T 11073-2013: Terms of quick-frozen food
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SB/T 11073-2013: Terms of quick-frozen food

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Terms of quick-frozen food ICS 67.040 X04 Record number. 46993-2014 People's Republic of China domestic trade industry standard Frozen food terminology Published on.2014-04-06 2014-12-01 implementation Published by the Ministry of Commerce

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard was proposed by the China Business Federation. This standard is managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted as. Fujian Anjing Food Co., Ltd., Fujian Haishu Food & Beverage Co., Ltd., Fujian Senbao Food Group Co., Ltd., Hangzhou Weixin Food Co., Ltd., Xiamen Standardization Research Institute, Henan Shuanghui Investment Development Co., Ltd., Zhejiang 5 Fangzhai Industrial Co., Ltd., Youkang Food (Hangzhou) Co., Ltd., Hangzhou Xiaolaida Agricultural Development Group Co., Ltd., Shenzhen Fuyin Food Group Co., Ltd., Zhengzhou Si Nian Food Co., Ltd., Foshan Jincheng Frozen Food Co., Ltd., Guangdong Zhenmei Food Group Co., Ltd., North Beijing-China Business China Business Standards Consulting Center Co., Ltd. and Chaozhou City Quality and Technical Supervision Bureau. The main drafters of this standard are. Huang Jianlian, Li Pinzhou, Xu Zhengjin, Wu Hong, Liu Fei, Qi Dongna, Zhang Wenhai, Wang Yufen, Chen Song, Li Zhenghong, Hong Huang, Wang Ying, Wang Jianyong, Yang Jinping, Xie Zhixin, Peng Yuling, Qi Jieying, Chen Churui, Liu Zhenyu, Qiu Jianhua. Frozen food terminology

1 Scope

This standard specifies general terms, product terms and definitions for quick-frozen foods. This standard applies to the production, inspection, logistics and sales of frozen foods.

2 Normative references

The following documents are indispensable for the reference to this document. For dated references, only dated versions apply to this article. Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB 19295-2011 National Standard for Food Safety SB/T 10379-2012 quick-frozen food

3 general terms

3.1 Quick-freezing The frozen product is quickly passed through the largest ice crystal zone, and its hot center temperature reaches a freezing process of -18 ° C or below. 3.2 Frozen food quick-frozenfood Packaged foods maintained at -18 ° C or lower by cold chain method using the quick freezing method. 3.3 Largest ice crystallized area mosticecrystal The water in the food forms a temperature range of ice (most foods are -1 ° C to -5 ° C). 3.4 Thermal center temperature thermalcentertemperature The highest temperature point inside the product (one package or individual food) at the end of freezing. 3.5 Frozen freezing The process of converting moisture into food at a low temperature to a freezing point and below. 3.6 Freezing point freezingpoint The temperature at which the food begins to freeze after removal of heat (referred to at standard atmospheric pressure). 3.7 Effective freeze time effectivefreezingtime The time it takes for the food to reach the hot center temperature required for quick freezing from the initial temperature. 3.8 Cooling chiling The process of cooling the food to a specified temperature above its freezing point. ...