T/DLAS 13-2024 Active Group standards

T/DLAS 13-2024 Geographical Indications and Protected Trademarks, Changhai Sea Cucumber

Publish Date: 2024-12-27 Implement Date: 2025-01-27 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/DLAS 13-2024

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2024-12-27

Implement Date: 2025-01-27

Scope

Scope: This document specifies the terms and definitions, protection scope, product classification, requirements, inspection rules, and logos, labels, packaging, and transportation and storage for the geographical indication certification trademark "Changhai Sea Cucumber". This document applies to the geographical indication certification trademark "Changhai Sea Cucumber" approved by the management department of geographical indication certification trademarks. Main technical content: 6.1 Requirements 6.1.1 Natural environment 6.1.1.1 Water temperature: The average monthly water temperature at the sea surface is 2°C–23°C, and the average monthly water temperature at the bottom is 2°C–18°C. 6.1.1.2 Salinity and nutrients: The average nearshore salinity is 30–32, and the total inorganic nitrogen content in the bottom water is 0.02 mg/L–0.29 mg/L, with a phosphate content of 0.0014 mg/L–0.0243 mg/L. 6.1.1.3 Tidal current: The maximum tidal current speed is 1.0 m/s–1.2 m/s. 6.1.1.4 Water depth and transparency: The average nearshore water depth is 15 m, and the water transparency does not exceed 10 m. 6.2 Processing techniques 6.2.1 Dried sea cucumbers: Processed from live Changhai sea cucumbers through pre-processing, boiling, treatment (such as desalination, salting, freezing), and drying. 6.2.2 Quick-dried sea cucumbers: Made from live Changhai sea cucumbers through removal of internal organs, removal of calcium carbonate from the mouth (sand mouth), desalination (or no desalination), pre-boiling, ripening, and drying. They can be eaten after being immersed in water above 90°C for more than 8 hours. 6.2.3 Salted sea cucumbers: Processed from live Changhai sea cucumbers through treatment and pre-boiling before salting. 6.2.4 Ready-to-eat sea cucumbers: Processed from live Changhai sea cucumbers through boiling, treatment (such as freezing, salting, desalination, soaking, seasoning, quick-freezing, and sterilization). 6.2.5 Non-soaked (high-