GB/T 41233-2022Frozen surimi-based product (English PDF)
冻鱼糜制品
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Issued by
SAMR; SAC
Level / Type
National · Recommended
Issue date
March 9, 2022
Implementation date
October 1, 2022
Scope
GB/T 41233-2022 is the English-translated version of 冻鱼糜制品.
GB/T 41233-2022 is the Chinese national standard for frozen surimi-based products.
It gives the requirements - the raw materials, the sensory characteristics, the physical and chemical indicators such as protein, starch, moisture and the gel strength, the limits on contaminants, additives and microorganisms - the test methods, the inspection rules and the provisions on labelling, packaging, transport and storage.
It applies to the frozen products, not ready to eat, made from aquatic animal raw materials with salt, starch and other ingredients, surimi products and composite surimi products alike.
Processors, traders and the authorities that check frozen food use it. Issued on 9 March 2022, it has applied since 1 October 2022.
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Document preview — GB/T 41233-2022
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 Normative references
- 3 Terms and Definitions
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" drafted.
1 Scope
This document specifies the requirements, test methods, inspection rules, labeling, packaging, transportation and storage of frozen surimi products.
This document is applicable to non-immediate products made from animal aquatic products as the main raw materials, with the addition of edible salt and starch and other auxiliary materials. Food frozen surimi products and frozen composite surimi products.
2 Normative references
The contents of the following documents constitute essential provisions of this document through normative references in the text. Among them, dated citations documents, only the version corresponding to that date applies to this document; for undated references, the latest edition (including all amendments) applies to this document.
GB 5009.3 National Food Safety Standard for Determination of Moisture in Food
GB 5009.9 National Food Safety Standard for Determination of Starch in Food
GB/T 5461 Edible salt
GB 5749 Hygienic Standard for Drinking Water
GB/T 30891 Sampling Specification for Aquatic Products
GB/T 36187 Frozen surimi
GB/T 36193 Aquatic Product Processing Terms JJF1070 Measurement and inspection rules for the net content of quantitatively packaged commodities
SC/T 3035 General Rules for Packaging and Labeling of Aquatic Products
3 Terms and Definitions
The terms and definitions defined in GB/T 36193 and the following apply to this document.
3.1 Frozen surimi-based product
Use frozen surimi or fresh (frozen) fish, shrimp, shellfish, cephalopods and other animal aquatic products as the main raw materials (accounting for more than 50% of the ingredients), add edible salt and other ingredients, and process them to obtain a non-ready-to-eat frozen product.
Note: Generally include frozen fish balls, fish cakes, fish rolls, shrimp balls, shrimp cakes, cuttlefish balls, shellfish balls, simulated scallop columns, simulated crab meat, etc.
3.2 Frozen composite surimi product
Frozen surimi or fresh (frozen) fish, shrimp, shellfish, cephalopods and other animal aquatic products are used as the main raw materials (the quality ratio in the ingredients ranks first, accounting for
10%~50%), adding starch, edible salt and other ingredients such as livestock and poultry products, non-ready-to-eat frozen products processed by a certain process.
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This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 22 pages — is available in the English PDF.
Referenced standards
Normative references
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Related Standards
GB 5009.3-2016 — National food safety standard - Determination of Moisture Content in Foods
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