T/ZLJ 010-2023 Active Group standards

T/ZLJ 010-2023 Processing Technical Specifications for Grilled Fish Fillets

T/ZLJ 010-2023

Publish Date: 2023-12-06 Implement Date: 2023-12-13 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/ZLJ 010-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Aquatic product processing and products

ICS Name: Food processing

Publish Date: 2023-12-06

Implement Date: 2023-12-13

Scope

Scope: This document specifies the processing conditions, process flow, technical requirements, and external packaging, labeling, storage, and transportation of scented grilled fish fillet products. This document applies to the processing of scented grilled fish fillet products made from freshwater white pomfret as raw material. Other freshwater fish species can be referenced for implementation. Main technical content: This standard sets forth the processing conditions, process flow, technical requirements, packaging, labeling, storage, and transportation control requirements for scented grilled fish fillet products. The overall indicators of the standard are based on relevant national standards, actual measurement data from factory production, and type-test reports, and higher requirements are proposed on this basis. (1) Raw materials are an important factor directly affecting the quality of scented grilled fish fillet products. The GB/T 18109-2011 standard only specifies the storage conditions for frozen fish, but does not clarify the requirements for the logistics process. According to the GB/T 24861-2010 Technical Specifications for Water Product Circulation Management, the center temperature of frozen fish at the factory should be below -18°C to ensure product quality. (2) Due to the perishable nature of fish meat, the thawing process directly affects product safety, so requirements for the thawing process need to be set. According to the NY/T 3524-2019 Technical Specifications for the Thawing of Frozen Meat, the center temperature of thawed fish should be controlled around 0°C-4°C. However, considering the characteristics of fish meat, the thawing time is strictly regulated, reduced from no more than 24 hours to no more than 12 hours. Based on years of production experience in the water product industry, this requirement can be achieved. (3) The salt-soaking process requires a long time, and fish bodies are prone to spoilage during this process, so s