T/ZSSP 0015-2022 Active Group standards

T/ZSSP 0015-2022 Freeze-dried skinless fish slices of bony fish

Publish Date: 2022-05-09 Implement Date: 2022-05-09 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/ZSSP 0015-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2022-05-09

Implement Date: 2022-05-09

Scope

Scope: This document specifies the terminology and definitions, technical requirements, hygiene requirements for the production and processing of boneless fish fillets from fresh crucian carp, testing methods, inspection rules, labeling, marking, packaging, transportation, storage, and sales of non-ready-to-eat prepackaged foods made from fresh crucian carp through bleeding, slaughtering, scaling, segmentation, removal of fish bones, slicing, seasoning, packaging, sealing, and quick-freezing (product center temperature ≤ -18°C) processes, stored, transported, and sold at low temperatures. Main technical content: 4.1 Raw materials and auxiliary materials requirements - Crucian carp: shall comply with the provisions of GB 2733, GB/T 5055, and DB4420/T 1. - White sugar: shall comply with the provisions of GB/T 317 and GB 13104. - Edible vegetable oil: shall comply with the provisions of GB/T 2716. - Edible salt: shall comply with the provisions of GB/T 2721 and GB/T 5461. - MSG: shall comply with the provisions of GB/T 2720. - Compound water retention agents and thickeners: shall comply with the provisions of GB/T 26687. - Drinking water: shall comply with the provisions of GB/T 5749. The above raw materials and auxiliary materials shall also comply with the requirements of GB/T 2761, GB/T 2762, and GB/T 2763. 4.2 Sensory requirements - The sensory requirements shall comply with Table 1. Table 1 Sensory requirements - Color: The product shall have the appropriate color for its type. - Taste and smell: The product shall have the characteristic taste and smell of its type. - Form: The product shall have a regular sheet shape, without fish bones, with a single sheet thickness of (1–3 mm). - Texture: After cooking, the meat shall be firm, crispy, soft, and smooth, with some elasticity, and the shredded meat shall not be easily torn. - Impurities: There shall be no visible foreign impurities. 4.3 Physical and chemical indicators - Th