GB/T 24402-2021General quality requirements for canned frying mud carps (English PDF)
鲮鱼罐头质量通则
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
August 20, 2021
Implementation date
March 1, 2022
Scope
GB/T 24402-2021 is the English-translated version of 鲮鱼罐头质量通则.
GB/T 24402-2021 fixes the general quality requirements of canned fried mud carp.
It gives the product classification and codes, the technical requirements - the raw material, the sensory characteristics, the net weight and drained weight, the physical and chemical indicators and the limits on contaminants and microorganisms - the test methods, the inspection rules and the provisions on packaging, marking, transport and storage.
It applies to the canned product made from fresh or frozen mud carp that is scaled, headed, gutted, fried, canned, sealed, sterilised and cooled. Canneries, traders and food inspectors use it.
It replaces GB/T 24402-2009, was issued on 20 August 2021 and has applied since 1 March 2022.
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Document preview — GB/T 24402-2021
National Standard of the People's Republic of China
- ICS
- 67.120.30
- Classification
- X 73
- Replacing
- GB/T 24402-2009
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Foreword
- 1 Scope
- 2 Normative references
- 3 Product classification and code
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 of Standardization Documents" Drafting.
This document replaces GB/T 24402-2009 "Canned Dace in Douchi", compared with GB/T 24402-2009, except for structural adjustment and editing In addition to the sexual changes, the main technical changes are as follows.
---The name of the file was changed to "General Rules for the Quality of Canned Mudfish";
--- Expanded the scope of application of the document (see Chapter 1, Chapter 1 of the 2009 edition);
---Added product classification and code (see Chapter 3, Chapter 4 of the 2009 edition);
---The product quality level is modified to superior and qualified products (see 4.2 and 4.3, 5.2 and 5.3 of the 2009 edition);
---Modified product solid content requirements (see 4.3, 5.3 of the 2009 edition);
--- Deleted the "defect" requirement (see Table 3 of the 2009 edition).
1 Scope
This document specifies the product classification and code, technical requirements, test methods, inspection rules and packaging, marking, transportation and Store.
This document is applicable to fresh (frozen) mud carp as the main raw material, after pretreatment such as descaling, heading, gutting, frying, etc., canning, sealing, sterilizing, and cooling. But the canned dace made.
2 Normative references
The contents of the following documents constitute the indispensable clauses of this document through normative references in the text. Among them, dated quotations Only the version corresponding to that date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document.
GB/T 317 White granulated sugar
GB/T 1535 Soybean oil
GB/T 1536 rapeseed oil
GB 5009.44 National Food Safety Standard Determination of Chloride in Food
GB/T 5461 Edible salt
GB/T 8967 Sodium Glutamate (MSG)
GB/T 10464 Sunflower seed oil
GB/T 10786 Inspection method for canned food
GB/T 15691 General technical requirements for spices and condiments
GB/T 18186 Brewed soy sauce
QB/T 1006 canned food inspection rules
QB/T 4631 canned food packaging, marking, transportation and storage
3 Product classification and code
3.1 Product Classification
3.1.1 The products are divided into different ingredients.
--- Canned dace in tempeh. canned dace made with tempeh and edible vegetable oil as the main auxiliary materials;
---Fresh fried canned dace. canned dace made with edible vegetable oil as the main auxiliary material;
---Other types of canned dace. products other than canned dace in fermented black bean sauce and canned fresh fried dace, such as canned dace in plum cabbage, yuba (branch bamboo) dace Canned fish, canned spicy dace, etc.
3.1.2 Products are divided into different shapes.
--- Canned dace in strips. canned dace made without cutting;
---Segmented canned dace. canned dace made by cutting into sections.
......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 15 pages — is available in the English PDF.
Referenced standards
Similar standards
Editions of GB/T 24402
| Edition | Title | Revision | Status |
|---|---|---|---|
| GB/T 24402-2021 | General quality requirements for canned frying mud carps | current edition | Current |
| GB/T 24402-2009 | General quality requirements for canned frying mud carps | previous edition | Superseded |
This page sells the current edition, GB/T 24402-2021. Earlier editions are listed for reference only.
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Related Standards
GB 5009.44-2016 — National food safety standard Determination of chloride in foods
GB/T 10464-2026 — Sunflowerseed oil
GB/T 10786-2022 — Test methods of canned foods
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GB/T 24402-2021
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