GB/T 30889-2024Frozen shrimps or prawns (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 replaces GB/T 30889-2014 "Frozen Shrimp". Compared with GB/T 30889-2014, except for structural adjustments and editorial changes, in addition, the main technical changes are as follows.

--- Deleted the relevant content related to food safety indicators and requirements (see 4.2.1, 4.2.3, 4.3, 4.7, 5.5, 5.6, 7.1.1);

--- Changed the processing requirements (see 4.3, 4.1 of the 2014 edition);

--- Changed the sensory requirements for dry consumption of frozen products and the sensory requirements for color and appearance of thawed products (see 4.5, 4.5 of the 2014 edition);

--- Added ice content index and test method (see 4.6, 5.3.2);

--- Changed the specific requirements of the determination rules (see 6.3, 6.3 of the 2014 edition);

--- Changed the specific requirements for marking (see 7.1, 7.1 of the 2014 edition);

--- Changed the specific requirements for packaging (see 7.2, 7.2 of the 2014 edition);

--- Changed the temperature requirements for transportation (see 7.3, 7.3 of the 2014 edition);

--- Changed the storage temperature requirements (see 7.4, 7.4 of the 2014 edition).

This document is modified to adopt CODEX STAN 92-1981, Rev. 2-2017 "Standard for Quick Frozen Shrimp".

Compared with CODEXSTAN 92-1981, Rev. 2-2017, this document has many structural adjustments.

See Appendix A for a table comparing changes in structure numbers.

This document has many technical differences compared with CODEXSTAN 92-1981, Rev. 2-2017.

The side margin positions are indicated by a single vertical line (|). A summary of these technical differences and their reasons is given in Appendix B.

The following editorial changes were made to this document.

--- To coordinate with the existing standards, the name of the standard is changed to "Frozen Shrimp".

1 Scope

This document specifies the raw materials, processing water, processing requirements, product specifications, sensory requirements, physical and chemical indicators and net content of frozen shrimp.

The corresponding test methods are specified, as well as the inspection rules, labeling, packaging, transportation and storage.

This document applies to shrimps of the Penaeidae, Pandalidae, Crangonidae, Pal-Processing and use of raw or pre-cooked frozen whole shrimp and frozen headless shrimp products made from shrimps of the family Aemonidae and the family Solenoceridae Sale.

2 Normative references

The contents of the following documents constitute the essential clauses of this document through normative references in this document.

For referenced documents without a date, only the version corresponding to that date applies to this document; for referenced documents without a date, the latest version (including all amendments) applies to this document.

GB/T 191 Pictorial markings for packaging, storage and transportation GB/T 5461 Edible Salt GB 5749 Sanitary standard for drinking water GB/T 30891 Sampling Specification for Aquatic Products GB/T 36193-2018 Terminology for Aquatic Product Processing GB/T 37062 Guidelines for sensory evaluation of aquatic products JJF1070 Rules for the measurement and inspection of the net content of quantitatively packaged goods SC/T 3035 General Rules for Packaging and Labeling of Aquatic Products SC/T 3054 Limits of glaze on frozen aquatic products

3 Terms and definitions

The terms and definitions defined in GB/T 36193-2018 and the following apply to this document.

Deep dehydration

During the frozen storage process, due to excessive water loss, the surface of the shrimp will appear abnormally white or yellow, and penetrate below the surface, affecting the appearance of the product.

The phenomenon of appearance and quality.

[Source. GB/T 36193-2018, 6.21, modified]

4 Requirements