T/ZSSP 0007-2020 Boneless Crispy Fish Filet

Scope

Scope: This standard specifies the terms and definitions, technical requirements, hygiene requirements for the production and processing process, testing methods, inspection rules, and labeling, packaging, transportation, storage, and sales of boneless crispy meat fish fillets. This standard applies to boneless crispy meat fish fillets made from live fish through such processes as bleeding, slaughtering, removing scales, cutting into slices, removing fish bones, chilling and washing, and quick-freezing (with a product core temperature of ≤-18°C). Main technical content: 4. Technical requirements 4.1 Raw materials requirements 4.1.1 Crispy meat fish: It shall comply with the provisions of GB/T 5055 and DB44/T 845. 4.1.2 The above raw materials shall also comply with the requirements of GB 2762 and GB 2763. 4.2 Sensory requirements The sensory requirements shall comply with the provisions of Table 1. Table 1 Sensory requirements Item Requirement Color It shall have the color of aquatic products. Smell It shall have the aroma of aquatic products and no abnormal odor. State It shall have the normal tissue state of aquatic products, with firm and elastic muscles. Tissue structure After cooking, the meat shall be firm, crispy, soft, and smooth, with some resilience, and the shredded meat shall not be easily torn. Foreign matter There shall be no visible foreign matter with the naked eye. 4.3 Net content The net content shall comply with the provisions of the “Measures for the Supervision and Administration of Quantitative Packaging of Commodities” issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China (No. 75, 2005). 4.4 Physical and chemical indicators The physical and chemical indicators shall comply with the provisions of Table 2. Table 2 Physical and chemical indicators Item Indicator Volatile basic nitrogen, mg/100g ≤20 Inorganic arsenic (as As), mg/kg

Development Information

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