GB 2757-1981
Replaced
T/THSX 006-2023
Active
Group standards
T/THSX 006-2023 Boiled seafood filling for cooking dishes
T/THSX 006-2023 Boiled seafood filling for cooking dishes
Price:
$ 20.00
Basic Information
Standard Code:
T/THSX 006-2023
Standard Type:
Group standards
Standard Status:
Active
is_force_gb:
no
CCS Name:
Food
ICS Name:
Food Composite
Publish Date:
2023-06-10
Implement Date:
2023-06-15
Scope
Main technical content: 1. Scope This standard specifies the classification, requirements, inspection rules, labeling and marking, packaging, transportation, storage, and shelf life of seafood fillings for steamed and boiled foods. This standard applies to non-ready-to-eat, raw steamed and boiled food seafood fillings (hereinafter referred to as "products") made from one or several types of fresh (frozen) seafood (such as marine fish, shrimp, shellfish, etc.) as the main raw materials, which are pre-processed and selectively added with vegetable oil, sugar, edible salt, MSG, chicken bouillon, soy sauce, yellow wine, scallions, ginger, eggs, and spices (excluding poppy seeds, saffron, and fenugreek from the list in GB/T 12729.1-2008) through processes such as mincing, seasoning, and packaging.
Development Information
Related Standards
GB/T 5490-1985
Replaced
GB/T 5490-1985 General rules of inspectiog grain, oilseeds and vegetable oils
GB/T 5491-1985
Replaced
GB/T 5491-1985 Inspection of grain and oilseeds Methods for sampling and sample reduction
GB/T 5492-1985
Replaced
GB/T 5492-1985 Inspection of grain and oilseeds Methods for identification of colour,odour and taste
GB/T 5493-1985
Replaced
GB/T 5493-1985 Inspection of grain and oilseeds Methods for determination of varieties and their mixture
GB/T 5494-1985
Replaced