T/QJCIPA 005-2023 Qianjiang Lobster
T/QJCIPA 005-2023
Basic Information
Scope
Scope: This document specifies the terms and definitions, classification, technical requirements, test methods, inspection rules, and marking, packaging, transportation, and storage of Potiangh Lobsters. This document applies to fresh lobsters produced in Potiangh City, Hubei Province, or processed products made from fresh lobsters, as well as catering dishes steamed or cooked (marinated) from fresh lobsters. Main technical content: Potiangh Lobsters: Live fresh lobsters: Scientific name Procambarus Clarkii. Non-live Potiangh Lobsters: Processed products made from fresh lobsters through pre-processing, cleaning, steaming, cooling, grading, inspection, vacuum packaging, and quick-freezing; shrimp fillets pre-cleaned, steamed, cooled, peeled, weighed, vacuum-packed, and quick-frozen; shrimp tails made through pre-processing, cleaning, steaming, cooling, grading, inspection, vacuum packaging, and quick-freezing. Non-live Potiangh Lobsters: Catering dishes made from fresh lobsters through head removal or not, claw removal or not, back opening or not, shrimp vein removal or not, cleaning, steaming with seasonings, or cooked or marinated from fresh lobsters.