Standards

SC/T 3305-2003 Roast shrimp

This standard specifies the requirements for grilled shrimp, test methods, inspection rules, labeling, packaging, transportation, and storage.
This standard applies to products made from fresh or frozen shrimp as raw materials, which have undergone processes such as decapitation, shell removal (retaining the shells of the tail fan and tail section), seasoning, drying, and grilling.

Publish Date: 2003-07-30

SC/T 3602-2002 Salted shrimp paste

This standard specifies the requirements, test methods, inspection rules, and labeling, packaging, transportation, and storage for shrimp paste.
This standard applies to shrimp paste made from small shrimp such as Acetes shrimp, Mysis, and Euphasia, through processes such as salting and fermentation. Shrimp paste made from shrimp heads or with the addition of other auxiliary materials may be implemented in accordance with this standard.

Publish Date: 2002-12-30

SC/T 1051-2002 Technical specifications for southern sheatfish culture—Fry and fingerling

Publish Date: 2002-11-05

SC/T 1061-2002 Technical specifications for long-snout catfish culture—Fry and fingerling

Publish Date: 2002-11-05

SC/T 3013-2002 Technical specifications for shellfish depuration

Publish Date: 2002-11-05

SC/T 3014-2002 Technical criterion for dried laver processing

Publish Date: 2002-11-05

SC/T 3114-2002 Frozen crawfish

Publish Date: 2002-11-05

SC/T 3211-2002 Salted wakame

Publish Date: 2002-11-05

SC/T 3213-2002 Dried cut wakame

Publish Date: 2002-11-05

SC/T 5014-2002 Testing basic terms for materials of fishing gear—Standard atmosphere

Publish Date: 2002-11-05

SC/T 5021-2002 Polyethylene netting—Raschel type

Publish Date: 2002-11-05

SC/T 6023-2002 Automatic feeders

Publish Date: 2002-11-05