T/THSX 005-2024 Boiled food with fish filling

Scope

Scope: This document specifies the terms and definitions, classification, requirements, inspection rules, and labeling, packaging, transportation, storage, and shelf life of fish paste for steamed food. This document applies to non-ready-to-eat raw fish paste for steamed food, which is mainly made from Yangtze River fish or minced Yangtze River fish. After pre-processing, the fish is crushed into minced fish, and ingredients such as chives, cilantro, shrimp, corn kernels, eggs, edible fungi, edible salt, sugar, soy sauce, yellow wine, starch, vegetable oil, scallions, ginger, and spices (except for poppy, saffron, and fenugreek in the GB/T 12729.1-2008 list) are added and mixed, then packaged. Main technical contents: Color, texture, taste, smell, impurities, peroxide value (based on fat)/(g/100g), volatile basic nitrogen/(mg/100g), lead (based on Pb)/(mg/kg), cadmium (based on Cd)/(mg/kg), methylmercury (based on Hg)/(mg/kg), inorganic arsenic (based on As)/(mg/kg), chromium (based on Cr)/(mg/kg), N-dimethylnitrosamine/(μg/kg), polychlorinated biphenyls a/(μg/kg), food additives, and Salmonella.

Development Information

Related Standards