T/GDNB 99.7-2022 Quality Standards for Sauerkraut Fish Fillets
T/GDNB 99.7-2022
Basic Information
Scope
Main technical content: This document specifies the terms and definitions, requirements, inspection methods, inspection rules and standards, packaging, transportation and storage of fish fillets specifically for sauerkraut fish. This document is applicable to pre-packaged foods made from grass carp, black carp, silver carp, bluefish, basa fish, sea bass, perch, Wujiang fish, Jiangtuan fish, etc. as raw materials, which are subject to bloodletting, slaughtering, scaling, removing internal organs, cutting fillets, removing fish bones, slicing, seasoning (without marinade) or without seasoning, packaging, sealing, and then made by quick-freezing (with a product center temperature of ≤-18℃) process. These products are stored, transported, and sold at low temperatures