T/JSAS 018-2021 Active Group standards

T/JSAS 018-2021 Ready-to-eat dried squid and cuttlefish products

Publish Date: 2021-08-25 Implement Date: 2021-08-25 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/JSAS 018-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Aquatic product processing and products

ICS Name: Fish and aquatic products

Publish Date: 2021-08-25

Implement Date: 2021-08-25

Scope

Scope: This document specifies the product classification, requirements, inspection rules, and marking, labeling, packaging, transportation, storage, and shelf life of ready-to-eat dried squid and cuttlefish products. This document applies to ready-to-eat dried squid and cuttlefish products (hereinafter referred to as "products") made from frozen squid or cuttlefish fillets as the main raw materials, through defrosting, cleaning, baking, shaping, seasoning (adding edible salt, white sugar, MSG, lactose, and citric acid), drying, cooling, and packaging. Main technical content: 5.1 Requirements for raw and auxiliary materials: 5.1.1 Frozen squid or cuttlefish fillets shall comply with the provisions of GB 2733. 5.1.2 Production water shall comply with the provisions of GB 5749. 5.1.3 Edible salt shall comply with the provisions of GB 2721. 5.1.4 MSG shall comply with the provisions of GB/T 8967 and GB 2720. 5.1.5 White sugar shall comply with the provisions of GB 13104 and GB/T 317. 5.1.6 Lactose shall comply with the provisions of GB 25595. 5.1.7 Citric acid shall comply with the provisions of GB 1886.235. 5.2 Sensory indicators and test methods: Sensory indicators and test methods shall comply with the provisions of Table 1. Table 1: Sensory indicators and test methods Item Indicator Test method Color Yellow-white Pour the sample into a white porcelain dish and observe the color, texture, presence of impurities, taste, and smell to determine whether the product has the expected flavor and aroma. Texture Filamentous, strip-like, columnar, or sheet-like, with elasticity, no mold or insect infestation Taste and aroma The product should have the expected flavor and aroma, with no off-flavors or rancidity Impurities No visible foreign impurities to a person with normal vision 5.3 Physical and chemical indicators and test methods: Physical and chemical indicators and test methods shall comply with the provisions of Table 2. Table 2: Physi