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GB/T 47138-2026General quality requirements for quick-frozen wheat flour and rice foods (English PDF)

速冻面米食品质量通则

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

January 28, 2026

Implementation date

August 1, 2026

Scope

GB/T 47138-2026 is the English-translated version of 速冻面米食品质量通则.

GB/T 47138-2026 is the Chinese standard "General quality requirements for quick-frozen wheat flour and rice foods".

Its scope clause reads: This document provides a product classification for quick-frozen noodle and rice products, and specifies the raw and auxiliary materials, technical requirements, inspection rules, and labeling for quick-frozen noodle and rice products.

The labeling, marking, packaging, transportation, storage, and sale of goods and services describe the corresponding inspection methods. This document applies to the production, inspection, and sale of quick-frozen noodles and rice. Its clauses include terms and definitions.

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Document preview — GB/T 47138-2026

National Standard of the People's Republic of China

ICS: 67.040
Classification: X 10

Issued by: State Administration for Market Regulation; Standardization Administration of the PRC

Foreword
1 Scope
2 Normative references
3 Terms and Definitions
3.

1 Scope

This document provides a product classification for quick-frozen noodle and rice products, and specifies the raw and auxiliary materials, technical requirements, inspection rules, and labeling for quick-frozen noodle and rice products.

The labeling, marking, packaging, transportation, storage, and sale of goods and services describe the corresponding inspection methods.

This document applies to the production, inspection, and sale of quick-frozen noodles and rice.

2 Normative references

The contents of the following documents, through normative references within the text, constitute essential provisions of this document. Dated citations are not included.

For references to documents, only the version corresponding to that date applies to this document; for undated references, the latest version (including all amendments) applies.

This document.

GB/T 191 Pictorial Symbols for Packaging and Storage

GB/T 1355 Wheat Flour

GB 5009.3 National Food Safety Standard - Determination of Moisture in Food

GB 5009.5 National Food Safety Standard - Determination of Protein in Food

GB 5009.6 National Food Safety Standard - Determination of Fat in Food

GB 23350 Requirements for Limiting Excessive Packaging of Goods (Food and Cosmetics)

JJF1070 Rules for Measurement and Inspection of Net Content of Prepackaged Commodities

SB/T 10825 Requirements for the Sale and Service of Processed Foods - Quick-frozen Foods

3 Terms and Definitions

The following terms and definitions apply to this document.

3.1 Made from one or more of the following

wheat flour and its products, rice and its products, corn and its products, miscellaneous grains and their products, or in combination with other ingredients.

Fillings/mixing ingredients are products made through processes such as raw or cooked preparation, shaping, and quick-freezing.

3.2 quickfrozen

Using specialized equipment, the pre-treated products are rapidly passed through their maximum ice crystal zone in an environment below -30°C, thus freezing the products.

Freezing methods where the thermal core temperature reaches -18°C or below.

Note. "Center of heat" refers to the point inside a product (a package or a food) where the temperature is highest at the end of the freezing process.

3.3 raw products

The product is a product that has not been heated and matured before freezing.

3.4 cooked products

The product is a non-ready-to-eat product that has been heated and cooked before freezing.

......
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

Normative references

JJF1070

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