GB/T 36193-2018Terms of fishery product processing (English PDF)
水产品加工术语
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
May 14, 2018
Implementation date
December 1, 2018
Scope
GB/T 36193-2018 is the English-translated version of 水产品加工术语.
GB/T 36193-2018 defines the basic terms used in the processing of fish and other aquatic products.
After the general terms, such as processed fishery product, ready-to-eat and raw-edible fishery food, it groups the vocabulary by field: quality and safety control, pretreatment, keeping products alive and fresh, freezing and chilling, drying, salting, smoking, surimi and surimi products, seaweed processing, fish oil and fishmeal, and other terms.
It ends with a bibliography and an index. The standard applies to production, trade, research, teaching and management in the aquatic product processing industry and related fields, where it gives processors, laboratories and regulators a common set of definitions. It was issued on 14 May 2018 and has applied since 1 December 2018.
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Document preview — GB/T 36193-2018
National Standard of the People's Republic of China
- ICS
- 67.120.30
- Classification
- X 20
Issued by: State Administration for Market Regulation; Standardization Administration of the PRC
Contents
- Foreword
- 1 Scope
- 2 General term
- 3 Aquatic product quality and safety control terminology
- 4 Aquatic product pretreatment (process) terminology
- 5 Keep alive, fresh term
- 6 Frozen, refrigerated term
- 7 Dry terminology
- 8 Pickled terminology
- 9 Smoked terminology
- 10 Fishing rod and its products processing terminology
- 11 Seaweed processing terminology
- 12 Fish oil, fishmeal terminology
- 13 Other terms
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
1 Scope
This standard specifies the basic terms commonly used in the field of aquatic product processing.
This standard applies to the production, circulation, research, teaching and management of aquatic products processing industry and other related fields.
2 General terminology
2.1 Aquatic products
A collective term for fish, crustaceans, molluscs, algae and other aquatic organisms produced by marine or freshwater fisheries.
2.2 Aquatic processed product
Products made from aquatic products as the main raw material.
2.3 Aquatic food
Food made from aquatic products as the main raw material.
2.4 Marine food
Food made from marine organisms as the main raw material.
2.5 Aquatic product processing
The process of processing products into products by using aquatic products as raw materials and using physical, chemical and biological methods.
2.6 Integrated utilization of aquatic products
Further processing and utilization of aquatic products and their by-products to enhance their overall use value and commodity value.
2.7 Pre-made aquatic products
Taking aquatic products as raw materials, after pretreatment, sorting, cleaning, etc., selectively adding auxiliary materials, pickling, drying, modulating, hanging paste, wrapping powder, etc. Made of art, can be directly cooked to eat products.
2.8 Ready-to-eat aquatic products
Aquatic food that can be eaten directly without further heat treatment.
2.9 Raw water product
Aquatic products that can be directly eaten by using live, fresh and frozen water products as raw materials, which can be directly eaten by clean processing without being heated and cooked.
2.10 Marinated raw water product
Using live shellfish, shrimp, freshwater crabs and fresh or frozen sea crabs, caviar and other aquatic products as raw materials, using salted or bad, drunk processing […]
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 34 pages — is available in the English PDF.
Referenced standards
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