T/ZLJ 004-2022 Abolished Group standards

T/ZLJ 004-2022, the Operation Guidelines for Microwave Sterilization of Ready-to-Eat Fish Paste Products

T/ZLJ 004-2022

Publish Date: 2022-11-08 Implement Date: 2022-11-15 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/ZLJ 004-2022

Standard Type: Group standards

Standard Status: Abolished

is_force_gb: no

CCS Name: Food

ICS Name: Fish and aquatic products

Publish Date: 2022-11-08

Implement Date: 2022-11-15

Scope

Scope: This document specifies the terminology and definitions, equipment requirements, process flow and control, product quality after microwave sterilization, inspection methods, and production records for ready-to-eat fish paste products. This document is applicable to the microwave sterilization process of ready-to-eat fish paste products. Ready-to-eat shrimp paste and squid paste products can refer to this document. Main technical content: The standard specifies the terminology and definitions, equipment requirements, process flow and control, product quality after microwave sterilization, inspection methods, and production records for ready-to-eat fish paste products. The standard is applicable to the microwave sterilization process of ready-to-eat fish paste products. Ready-to-eat shrimp paste and squid paste products can refer to this document. (1) It sets requirements for the safety and standardization of the microwave sterilization process, including microwave equipment and microwave management, and sterilization process flow; (2) It sets microbiological indicators and corresponding detection methods for product quality control after sterilization. Clause number Requirement Main content 3 Terminology and definitions Definitions of ready-to-eat fish paste products, penetration depth, cold spots, and F value. 4 Equipment requirements Specifications for equipment parameters and equipment safety are provided. 5 Process flow and control Regulations on cold spot determination, parameter design, pre-packaging, microwave sterilization, cooling, and F value monitoring during the microwave sterilization process. 6 Product quality after microwave sterilization Specifications for microbiological indicators of fish paste products after microwave sterilization. 7 Inspection methods Specifications for detection indicators of total colony count, E. coli, Salmonella, and commercial sterility. 8 Production records Regulations on relevant