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GB/T 23786-2026General quality requirements for quick-frozen dumplings (English PDF)

速冻饺子质量通则

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

January 28, 2026

Implementation date

August 1, 2026

Scope

GB/T 23786-2026 is the English-translated version of 速冻饺子质量通则.

GB/T 23786-2026 is the Chinese standard "General quality requirements for quick-frozen dumplings". Its scope clause reads: This document specifies the product classification, raw material requirements, technical requirements, inspection rules, labeling, marking, packaging, transportation, and storage of frozen dumplings.

In accordance with sales requirements, the test methods for sensory inspection, physicochemical inspection, filling content, and net content of quick-frozen dumplings are described.

This document applies to the production, inspection, and sale of frozen dumplings. Its clauses include terms and definitions.

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Document preview — GB/T 23786-2026

National Standard of the People's Republic of China

ICS: 67.060
Classification: X 11
Replacing: GB/T 23786-2009

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

1 Scope
2 Normative references
3 Terms and Definitions
3.1 quick-frozendumpling
3.2 quickfrozen
3.3 meat filling
3.4 vegetarian filling
3.5 raw products

1 Scope

This document specifies the product classification, raw material requirements, technical requirements, inspection rules, labeling, marking, packaging, transportation, and storage of frozen dumplings.

In accordance with sales requirements, the test methods for sensory inspection, physicochemical inspection, filling content, and net content of quick-frozen dumplings are described.

This document applies to the production, inspection, and sale of frozen dumplings.

2 Normative references

The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included.

For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies.

This document.

GB/T 191 Packaging and Storage Graphic Symbols

GB/T 1355 Wheat Flour

GB 5009.3 National Food Safety Standard - Determination of Moisture in Food

GB 5009.5 National Food Safety Standard - Determination of Protein in Food

GB 5009.6 National Food Safety Standard - Determination of Fat in Food

GB 23350 Requirements for Limiting Excessive Packaging of Goods (Food and Cosmetics)

JJF1070 Rules for Measurement and Inspection of Net Content of Prepackaged Commodities

SB/T 10825 Requirements for the Sale and Service of Processed Foods - Quick-frozen Foods

3 Terms and Definitions

The following terms and definitions apply to this document.

3.1 quick-frozendumpling

Dough made from wheat flour and other starch-rich flours, and then prepared using one or more ingredients such as meat, seafood, eggs, and vegetables.

Filling refers to products whose core temperature is less than or equal to -18°C after being shaped, cooked or uncooked, or quick-frozen.

3.2 quickfrozen

Using specialized equipment, the pre-treated products are rapidly passed through their maximum ice crystal zone in an environment below -30°C, thus freezing the products.

Freezing methods where the thermal core temperature reaches -18°C or below.

Note. "Center of heat" refers to the point inside a product (a package or a food) where the temperature is highest at the end of the freezing process.

3.3 meat filling

Fillings made primarily from livestock meat, poultry meat, aquatic animal products and their derivatives, or mixed with vegetables, eggs, soy products, fungi, etc.

3.4 vegetarian filling

Fillings made primarily from vegetables, beans, eggs and their products, fungi, etc.

3.5 raw products

Products that have not been heated and matured before freezing.

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 17 pages — is available in the English PDF.

Referenced standards

Normative references

JJF1070

Editions of GB/T 23786

Edition	Title	Revision	Status
GB/T 23786-2026	General quality requirements for quick-frozen dumplings	current edition	Current
GB/T 23786-2009	General quality requirements for quick-frozen dumplings	previous edition	Superseded

This page sells the current edition, GB/T 23786-2026. Earlier editions are listed for reference only.

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