GB/T 24402-2021 Active National standards

GB/T 24402-2021 General quality requirements for canned frying mud carps

GB/T 24402-2021 General quality requirements for canned frying mud carps

Publish Date: 2021-08-20 Implement Date: 2022-03-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: GB/T 24402-2021

Standard Type: National standards

Standard Status: Active

is_force_gb: no

CCS Name: Canned seafood

ICS Name: Fish and aquatic products

Publish Date: 2021-08-20

Implement Date: 2022-03-01

Pages: 6 pages

Scope

This document specifies the product classification and code, technical requirements, test methods, inspection rules, and packaging, marking, transportation, and storage of catfish cans.
This document is applicable to catfish cans made from fresh (frozen) catfish as the main raw material, which have undergone pre-processing such as scaling, head removal, viscera removal, and frying, and are then canned, sealed, sterilized, and cooled.

Development Information

Word Count: 10 Thousand words Pages: 6 pages

Replace the following standards

GB/T 24402-2009 Canned frying mud carps with fermented soybean

Referenced Standards

GB 317-1998 White granulated sugar GB/T 317-2006 White granulated sugar GB/T 317-2018 White granulated sugar GB/T 1535-2003 Soya bean oil GB/T 1535-2017 Soya bean oil GB/T 1536-2004 Rapeseed oil GB/T 1536-2021 Rapeseed oil GB/T 5009.44-2003 Method for analysis of hygienic standard of meat and meat products GB 5009.44-2016 National Food Safety Standard Determination of Chloride in Foods GB 5461-2000 Edible salt GB/T 5461-2016 Edible salt GB/T 8967-2000 Monosodium L-glutamate(99% Wei jing) GB/T 8967-2007 Monosodium L-glutamate GB/T 10464-2003 Sunflowerseed oil GB/T 10464-2017 Sunflowerseed oil GB/T 10786-1989 Determination of pH of canned food GB/T 10786-2006 Analytical methods of canned food GB/T 10786-2022 Test methods of canned foods GB/T 15691-1995 The general techniques and standards for spices and seasoning products GB/T 15691-2008 General techniques and standards for spices and condiments GB/T 18186-2000 Fermented soy sauce QB/T 1006-2014 QB/T 1006-2014 Rules for inspection of canned food QB 1006-1991 Quan tin food inspection regulations 1006-1991 (Quotation from machine translation) QB/T 4631-2014 Canned food packaging, labeling, transportation, and storage QB/T 1006-1990 Canned food inspection regulations GB/T 18186-2025 General rule for the quality of soy sauce QB/T 1006-2025 Canned Food Inspection Rules GB/T 8967-2025 Quality requirements for monosodium L-glutamate GB/T 1535-2026 Soya bean oil GB/T 10464-2026 Sunflowerseed oil GB/T 15691-2026 General technical specifications for spices and condiments

Related Standards

GB/T 9956-1988 Replaced

GB/T 9956-1988 Standard for guality of black carp fry and fingerling

Publish Date: 1988-10-26

GB 16324-1996 Replaced

GB 16324-1996 Hygienic standards of dried sea-shellfish product

Publish Date: 1996-06-19

GB 16328-1996 Replaced

GB 16328-1996 Hygienic standard of roasted fish fillet

Publish Date: 1996-06-19

GB 2744-1996 Replaced

GB 2744-1996 Hygienic standard of sea shellfish

Publish Date: 1996-06-19

GB/T 16871-1997 Replaced

GB/T 16871-1997 Mullet standard for parent fish and fingerling

Publish Date: 1997-06-16

GB/T 16872-1997 Replaced

GB/T 16872-1997 Seedling of farrer's scallop

Publish Date: 1997-06-16