T/ZSSP 0017-2022 Abolished Group standards

T/ZSSP 0017-2022 Pre-made pickled fish with black spot fish (or fish of the same type)

Publish Date: 2022-06-28 Implement Date: 2022-06-28 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

Price: $ 20.00

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Basic Information

Standard Code: T/ZSSP 0017-2022

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-06-28

Implement Date: 2022-06-28

Scope

Main Technical Content: 4.1 The farming conditions should meet the requirements of SC/T 1150. The water quality should meet the requirements of NY/T 5361. The brood fish and fry should meet the requirements of SC/T 1119, and the farming period should be no less than 6 months. 4.2 The selection of adult fish should comply with the provisions of NY/T 842, and they should pass the green food certification. Fresh blackfish should be selected, with a single fish weighing no less than 500g. 4.3 The processing and production environment should meet the requirements of GB 14881. The production water should meet the requirements of GB 5749. The processing flow includes: bleeding, scaling, removing fish bones, slicing, marinating, and quick-freezing, etc. The total processing time before marinating should be controlled within 2 hours. The sliced blackfish should have uniform thickness. The edible vegetable oil in the marinade should comply with the provisions of GB 2716, the edible salt should comply with the provisions of GB/T 5461, and the food additives should comply with the provisions of GB 2760 and related standards. The fish slices should be packaged in 250g per pack, and quick-frozen to a core temperature of -18℃. The product standards should comply with SB/T 10379. 4.4 The sauce packets, chili packets, and sauerkraut packets should comply with the requirements of GB 2714. The sauce packets and chili packets should comply with the requirements of GB 31644. 4.5 Sensory Indicators: The sensory quality of blackfish slices should meet the requirements of Table 1. Table 1 Sensory Requirements Parameter Requirement Color Black spots with bright color and gloss Abdominal cavity without black membrane Taste and smell No earthy smell, no peculiar smell, with the unique taste and smell of the product Form Regular slices with a thickness of about 3mm and a width of about 20mm~40mm Tissue structure Uniform thickness of slices, easy to absorb flav