T/SPSH 36-2022 pre-made dish of fish with fermented cabbage

Scope

Main technical content: This document specifies the terms and definitions of pre-cooked dishes - sauerkraut fish, raw and auxiliary materials, technical requirements, production and processing processes, test methods, inspection rules, labels, packaging, transportation and storage, consumption methods, sales and traceability recall. This document is applicable to non-ready-to-eat sauerkraut fish made from edible fresh and frozen fish fillets, which are processed through cleaning, slicing, draining, marinating, inner packaging, quick freezing, etc., and packaged in a variety of or single combination of independent packages (sauerkraut bags, seasoning bags, spice bags), stored, transported and sold at a low temperature of ≤-18 ℃.

Development Information

Related Standards