T/SPSH 02-2018 Abolished Group standards

T/SPSH 02-2018 Le Liuguo produces dried fish

Publish Date: 2018-12-21 Implement Date: 2018-12-30 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/SPSH 02-2018

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Food

ICS Name: Fish and aquatic products

Publish Date: 2018-12-21

Implement Date: 2018-12-30

Scope

Scope: This standard specifies the terms and definitions, requirements, test methods, inspection rules, marking, labeling, packaging, storage, transportation, and shelf life of Le Liu raw-dried fish. This standard applies to non-ready-to-eat fish dried products made from fresh silver carp using the traditional raw-drying process of Le Liu. Other types of freshwater fish dried products may refer to this standard for implementation. Main technical content: Foreword 1 Scope 2 Normative reference documents 3 Terms and definitions 4 Requirements 4.1 Raw material and seasoning requirements 4.2 Sensory requirements 4.3 Physical and chemical indicators 4.4 Veterinary drug residue limits 5. Net content 6 Test methods 6.1 Sensory requirements 6.2 Physical and chemical indicators 6.3 Net content 7 Inspection rules 7.1 Factory inspection 7.2 Type inspection 7.3 Batch sampling 7.4 Judging rules 8 Marking, labeling, packaging, storage, transportation, and shelf life 8.1 Marking and labeling 8.2 Packaging 8.3 Storage 8.4 Transportation 8.5 Shelf life Appendix A (Normative Appendix) Production and processing process of Le Liu raw-dried fish