GB/T 26940-2023Dried oysters (English PDF)

Foreword

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

This document stipulates technical requirements related to food quality. Food safety-related requirements can be found in relevant laws, regulations, policies and food safety standards. and other documents.

This document replaces GB/T 26940-2011 "Dried Oysters". Compared with GB/T 26940-2011, except for structural adjustments and editorial changes In addition, the main technical changes are as follows:

---Relevant content involving food safety indicators and requirements has been deleted (see 3.1, 3.6, 3.7, 4.3.3, 4.3.4, 4.3.5, 2011 version) 4.4);

---Changed the raw material requirements (see 4.1, 3.1 of the 2011 version);

---Added edible salt requirements (see 4.2);

---Deleted production and processing conditions (see 3.3 of the 2011 version);

---Changed the sensory requirements and test methods (see 5.2, 6.2, 3.5, 4.2 of the 2011 edition);

---Added integrity rate indicators and test methods (see 5.3, 6.3.1);

---Changed the moisture index (see 5.3, 3.6 of the 2011 version);

---Changed the expression and test method of salt index (see 5.3, 6.3.3, 3.6, 4.3.2 of the 2011 edition);

---Changed the sampling method (see 7.2, 5.1.2 of the 2011 version);

---Changed the circumstances under which type inspection should be carried out (see 7.3.2, 5.2.2 of the 2011 edition);

---The judgment rules have been changed (see 7.4, 5.3 of the 2011 version);

---Changed the labeling and packaging requirements (see 8.1, 6.1 and 6.2 of the 2011 edition);

---Changed the transportation and storage requirements (see 8.2, 8.3, 6.3, 6.4 of the 2011 edition).

1 Scope

This document stipulates the raw and auxiliary materials, product specifications, sensory, physical and chemical indicators and net content requirements of dried oysters, and describes the relevant test methods.

The law provides inspection rules and stipulates labeling, packaging, transportation and storage requirements.

This document applies to live oysters (Ostrea spp.) as raw materials, which undergo major processes such as meat removal, cleaning, cooking or not cooking, drying, and sorting. Made from dried oysters.

2 Normative reference documents

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

GB 5009.3 National Food Safety Standard Determination of Moisture in Foods

GB 5009.44 National food safety standard Determination of chloride in food

GB/T 5461 Edible salt

GB 5749 Hygienic Standards for Drinking Water

GB/T 30891 Sampling specifications for aquatic products

GB/T 36193 Aquatic product processing terminology

SC/T 3035 General principles for packaging and labeling of aquatic products

JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Goods

3 Terms and definitions

The terms and definitions defined in GB/T 36193 apply to this document.

4 Raw materials

5 Requirements