T/ZSSP 0006-2021 Abolished Group standards

T/ZSSP 0006-2021 Glazed skinless fish fillets of resilient carp

Publish Date: 2021-05-27 Implement Date: 2021-05-27 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/ZSSP 0006-2021

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Aquatic product processing and products

ICS Name: Fish and aquatic products

Publish Date: 2021-05-27

Implement Date: 2021-05-27

Scope

Scope: This document specifies the terminology and definitions, technical requirements, production and processing requirements, testing methods, inspection rules, labeling, packaging, transportation, storage, and sales of deboned fillets of raw crispy meat tilapia. This document applies to prepackaged food products made from live crispy meat tilapia, which are processed through bleeding, slaughtering, scaling, filleting, removing fish bones, slicing, adding seasonings, packaging, sealing, and then subjected to quick-freezing (product center temperature ≤ -18°C) processing. They are stored, transported, and sold at low temperatures. Main technical content: 4. Technical requirements 4.1 Raw materials and additives requirements 4.1.1 Crispy meat tilapia: It shall comply with the provisions of GB/T 5055 and DB44/T 845. 4.1.2 White sugar: It shall comply with the provisions of GB 317. 4.1.3 Edible vegetable oil: It shall comply with the provisions of GB 2716. 4.1.4 Edible salt: It shall comply with the provisions of GB 5461. 4.1.5 MSG: It shall comply with the provisions of GB 2720. 4.1.6 Drinking water: It shall comply with the provisions of GB 5749. 4.1.7 The above raw materials and additives 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 and luster It shall have the color and luster characteristic of the product. Taste and smell It shall have the unique taste and smell of the product. Shape It shall have a regular fillet shape with a single fillet thickness of 1-3 mm. Texture After cooking, the meat shall be firm, crispy, soft, and smooth with a certain elasticity, 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 and main ingredient content 4.3.1 Net content: It