T/CWFP 0001-2018 Active Group standards

T/CWFP 0001-2018 I'm sorry, I don't quite understand the question. Could you please provide more context or clarify your question?

Publish Date: 2018-07-28 Implement Date: 2018-08-01 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/CWFP 0001-2018

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Fish and aquatic products

Publish Date: 2018-07-28

Implement Date: 2018-08-01

Scope

Scope: This standard specifies the product classification, requirements, test methods, inspection rules, marking, labeling, packaging, transportation, and storage of Chongwu fish rolls. This standard applies to Chongwu fish rolls made from fresh or frozen marine fish such as mackerel, eels, and sharks as the main raw materials. After mincing the fish, fresh pork diced (minced pork), starch, egg white, scallion white, edible salt, MSG, and white sugar are added as auxiliary ingredients. Sodium hydrogen phosphate may or may not be added, and the fish rolls are prepared using traditional processes such as mixing, forming into sticks, steaming, freezing, or not freezing. Main technical contents: 1. The requirements for main raw materials and auxiliary materials shall comply with the provisions of Clause 4.1 of this standard. 2. The sensory requirements shall be specified according to the normal appearance, color, texture, odor, and impurities of the product. 3. Physical and chemical indicators: - Water loss rate, moisture content, protein, and starch shall be determined according to the actual characteristics of the product. - Volatile basic nitrogen shall be determined in accordance with GB 10136. - Peroxide value shall be determined in accordance with SB/T 10379 and GB 19295. - Contaminant limits shall be implemented in accordance with GB 2762, with stricter lead limits than those specified in GB 2762. - Food additives shall be used in accordance with GB 2760. 4. Microbiological indicators: - Pathogenic bacteria shall be tested in accordance with GB 29921. - The total bacterial count and E. coli count in frozen Chongwu fish rolls shall be determined in accordance with SB/T 10379 and GB 19295. 5. Test methods: - Sensory indicators shall be inspected visually; - Net content, physical and chemical indicators, and microbiological indicators shall be tested in accordance with the corresponding methods specified in national or industry standards