T/ZLJ 001-2022 Active Group standards

T/ZLJ 001-2022 Requirements for the Raw Materials of Dried Drunken Fish

T/ZLJ 001-2022

Publish Date: 2022-10-21 Implement Date: 2022-10-28 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/ZLJ 001-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Freshwater aquaculture and its products

ICS Name: Fish and aquatic products

Publish Date: 2022-10-21

Implement Date: 2022-10-28

Scope

Scope: This document specifies the terms and definitions, requirements, test methods, and transportation and storage for the raw materials of dried fish products. This document applies to the raw material requirements for grass carp (Ctenopharyngodon idellus) used in the processing of dried fish products. Other fish species may refer to and implement these requirements accordingly. Main technical content: 1. Scope: This document applies to the raw material requirements for grass carp (Ctenopharyngodon idellus) used in the processing of dried fish products. Other fish species may refer to and implement these requirements accordingly. Currently, these types of fish are mainly used in the production of dried fish products in the industry. The quality of products made from the meat of these fish is relatively uniform. There are not significant differences in body size among adult fish, making their meat more suitable as raw materials. Moreover, indicators such as meat quality and texture are relatively consistent, facilitating standardized production. Therefore, the species and types of raw fish have been specified and standardized. 2. Sensory requirements: To maintain the freshness of raw materials, this document clearly specifies the sensory indicators for raw fish. Specifically, grass carp, bluefish, and silver carp should be kept alive before slaughter; bighead carp, mandarin fish, and red bream should be kept fresh before slaughter and stored with ice, without defrosting. Additionally, the color of the fish body and the condition of the fish scales are regulated to ensure the freshness of raw fish. Chilled fish must meet the requirements of GB 2733, and frozen fish must be decapitated, scaled, and gutted, and comply with the requirements of GB/T 18109. 3. Weight of raw fish: Raw fish that are either too small or too large are not suitable for aquatic dried fish products. Fish that are too small have less firm fish muscle fibers and lower meat yield, whil