GB/T 23970-2022General quality for pot-roast egg (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, regulations, policies and food safety standards and other documents.

This document replaces GB/T 23970-2009 "Marinated Eggs". Compared with GB/T 23970-2009, except for structural adjustment and editorial changes, The main technical changes are as follows.

---Changed the definition of braised eggs (see 3.1, 3.1 of the 2009 edition);

--- Added the definition of halogenation (see 3.2);

--- Changed the requirements for raw and auxiliary materials (see Chapter 4, 4.1 of the 2009 edition);

--- Changed the sensory requirements (see 5.1, 4.2 of the 2009 edition);

--- Changed the physical and chemical indicators (see 5.2, 4.2 of the 2009 edition);

---Delete hygienic indicators, food additives, hygienic requirements for processing (see 4.4, 4.5, Chapter 5 of the 2009 edition);

--- Changed the sensory inspection requirements (see 6.1, 6.1 of the 2009 edition);

--- Added inspection requirements for edible salt (see 6.2);

---Deleted moisture requirements and hygiene index requirements (see 6.2 and 6.3 of the 2009 edition);

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

--- Changed the sampling requirements (see 7.2, 7.2.3, 7.3.3 of the 2009 edition);

--- Changed the factory inspection requirements (see 7.3, 7.2 of the 2009 edition);

--- Changed the type inspection requirements (see 7.4, 7.3 of the 2009 edition);

--- Changed the judgment rules (see 7.5, 7.4 of the 2009 edition);

--- Changed the marking requirements (see Chapter 8, 8.1 of the 2009 edition);

--- Changed the packaging requirements (see Chapter 9, 8.2, 8.3 of the 2009 edition);

--- Changed the transportation requirements (see Chapter 10, 8.4 of the 2009 edition);

--- Changed the storage requirements (see Chapter 11, 8.5 of the 2009 edition).

1 Scope

This document specifies the raw and auxiliary material requirements, technical requirements, inspection rules, marking, packaging, transportation and storage requirements for marinated eggs, and describes the inspection method.

This document is applicable to the production, inspection and sales of marinated egg products.

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 5009.44 National Food Safety Standard Determination of Chloride in Food

JJF 1070 Quantitative packaging commodity net content measurement inspection rules

3 Terms and Definitions

The following terms and definitions apply to this document.

4 Requirements for raw and auxiliary materials

It should comply with the provisions of relevant national standards or industry standards.

5 Technical Requirements