T/LNYX 001-2021 Active Group standards

T/LNYX 001-2021 Geographical Indication Certification Mark - Liaoning Sea Cucumber

T/LNYX 001-2021

Publish Date: 2021-04-06 Implement Date: 2021-04-21 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/LNYX 001-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Economic and cultural

ICS Name: Fish and aquatic products

Publish Date: 2021-04-06

Implement Date: 2021-04-21

Scope

Main technical content: Fresh Liaoning sea cucumbers grow in an environment with a seawater temperature of 1℃ to 25℃, a tidal range of 1.5m to 4.5m, and a salinity of 30‰ to 32‰. They grow naturally or through artificial breeding, cultivation, and bottom seeding methods. The collection of parent sea cucumbers and the larval rearing period are suitable for mid-to-late May and mid-to-late June each year; the seeding period is suitable for late April to mid-to-late May each year; and the harvest period is suitable for late April to mid-to-late June and late October to late December each year. Dried Liaoning sea cucumbers are products processed from fresh or salted Liaoning sea cucumbers through procedures such as removing internal organs, washing, pre-cooking, salting or not salting, drying, and packaging. Salted Liaoning sea cucumbers are products processed from fresh Liaoning sea cucumbers through procedures such as removing internal organs, washing, pre-cooking, salting, drying or not drying, and packaging. Ready-to-eat Liaoning sea cucumbers are products processed from fresh or salted Liaoning sea cucumbers through procedures such as removing internal organs, washing, pre-cooking, soaking or steaming, seasoning or not seasoning, sterilization, freezing or refrigeration, and packaging. Frozen Liaoning sea cucumbers are products processed from fresh or salted Liaoning sea cucumbers through procedures such as removing internal organs, washing, pre-cooking or blanching, soaking, and packaging.