GB/T 23968-2022General quality for meat floss (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1: Structure and Drafting Rules for Standardization Documents" drafting.

This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws and regulations, policies and food safety standards, etc. document.

This document replaces GB/T 23968-2009 "Meat Floss". Compared with GB/T 23968-2009, except for structural adjustment and editorial changes, The main technical changes are as follows.

---Change the definition of meat floss (see 3.1, 3.1 of the 2009 edition);

---Changed the definition of crispy meat floss (see 3.2, 3.2 of the 2009 edition);

--- Added the definition of meat powder floss (see 3.3);

--- Added the definition of crispy meat (see 3.4);

--- Added the definition of cooked soybean powder (see 3.5);

--- Deleted the definition of receiving soup (see 3.6 of the 2009 edition);

--- Changed the product classification (see Chapter 4, Chapter 4 of the 2009 edition);

--- Changed raw material requirements (see 5.1, 5.1 of the 2009 edition);

--- Changed the requirements for excipients (see 5.2, 5.2 of the 2009 edition);

--- Increased feeding requirements (see 5.3);

--- Deleted food additives (see 5.2.7 of the 2009 edition);

--- Changed the sensory requirements (see 5.4, 5.3 of the 2009 edition);

---Changed the physical and chemical indicators of pork floss and crispy pork floss (see 5.5.1, 5.4 of the 2009 edition);

--- Increased physical and chemical indicators of meat powder floss and meat crisps (see 5.5.2 and 5.5.3);

---Deleted microbial indicators (see 5.5 of the 2009 edition);

--- Changed the production and processing management (see Chapter 7, Chapter 7 of the 2009 edition);

--- Changed the moisture test method (see 7.2.1, 6.2.1 of the 2009 edition);

--- Changed the fat test method (see 7.2.2, 6.2.2 of the 2009 edition);

---Changed the protein test method (see 7.2.3, 6.2.3 of the 2009 edition);

---Changed the chloride test method (see 7.2.4, 6.2.4 of the 2009 edition);

---Changed the test method of total sugar (see 7.2.5, 6.2.5 of the 2009 edition);

--- Changed the starch test method (see 7.2.6, 6.2.6 of the 2009 edition);

--- Deleted the test methods for lead, inorganic arsenic, cadmium and total mercury (see 6.2.7, 6.2.8, 6.2.9 and 6.2.10 of the 2006 edition);

--- Deleted the microbiological test method (see 6.3 of the 2009 edition);

--- Changed the batch requirements (see 8.1, see 7.1 of the 2009 edition);

--- Changed the factory inspection requirements (see 8.3, 7.3.1 of the 2009 edition);

--- Changed the type inspection requirements (see 8.4, 7.3.3 of the 2006 edition);

--- Changed the judgment rules (see 8.5, 7.3.2 and 7.3.4 of the 2009 edition);

--- Changed labeling and marking requirements (see Chapter 9, 8.1 of the 2009 edition);

--- Increased sales requirements (see Chapter 13);

--- Deleted the recall requirements (see Chapter 9 of the 2009 edition).

1 Scope

This document stipulates the product classification, technical requirements, production and processing management, inspection rules, labels and signs, packaging, transportation and other products of meat floss and other products.

Requirements for transportation, storage and sales, etc., describe the inspection method.

This document is applicable to the production, inspection and sales of products defined in 3.1, 3.2, 3.3 and 3.4.

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.

GB/T 191 Packaging, storage and transportation icon marks

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 5009.44 National Food Safety Standard Determination of Chloride in Food

GB/T 9695.19 Sampling methods for meat and meat products

GB/T 9695.31 Determination of total sugar content in meat products

SB/T 10826 Processed food sales service requirements for meat products

JJF 1070 Quantitative packaging commodity net content measurement inspection rules

3 Terms and Definitions

The following terms and definitions apply to this document.