T/ZSSP 0030-2024 Abolished Group standards

T/ZSSP 0030-2024 Crispy-fleshed tilapia deep processing technical specifications

Publish Date: 2024-12-16 Implement Date: 2024-12-16 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Basic Information

Standard Code: T/ZSSP 0030-2024

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: -

ICS Name: Fishing and aquaculture

Publish Date: 2024-12-16

Implement Date: 2024-12-16

Scope

Scope: This document specifies the terms and definitions, basic conditions, requirements for raw materials and additives, raw material inspection upon entry, deep processing technical procedures, labeling, marking, weighing and packaging, transportation, storage, and traceability management for the deep processing technology of crispy-flesh tilapia. This document applies to deep processing technology for products primarily made from crispy-flesh tilapia. Main technical content: 7. Deep processing technical procedures 7.1 Fish processing - Fish processing shall comply with the requirements in Table 1. - Table 1: Technical requirements for fish processing - Stun and bleed: Use a head-strike method to stun and bleed live crispy-flesh tilapia. - During bleeding, cut the gill arteries of the fish with a sharp knife on the operating table and immerse the fish in a running water bleeding tank, stirring occasionally to ensure that most blood drains out. The bleeding time should be controlled within 20–40 minutes. - Scaling: Use high-pressure water, brush-roll equipment, or other methods to scale the fish. For areas where the pectoral fins are difficult to scale, manual scaling and individual inspection should be conducted. After scaling, rinse the fish with clean water. - Disinfection: Disinfect the fish within 10 minutes at a water temperature below 10°C. After disinfection, rinse with clean water and proceed to the next process. - Filleting: When filleting, wear disinfected gloves, cut accurately to avoid cuts or crumbles, and place the fillets on the conveyor belt promptly for trimming. Pay attention to the yield of finished products during filleting. - Trimming: Remove fins, membranes, blood stains, residual organs, fish bones, or other parts that affect appearance and food safety from the fillets. After trimming, visually inspect and pay attention to the yield of finished products. - Sorting: Separate unqualified fillets with visib