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GB/T 9694-2014Preserved egg (English PDF)

皮蛋

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Issued by

SAMR; SAC

Level / Type

National · Recommended

Issue date

December 5, 2014

Implementation date

December 1, 2015

Scope

GB/T 9694-2014 is the English-translated version of 皮蛋.

GB/T 9694-2014 is the Chinese national standard for preserved eggs, fresh eggs cured in a solution or mud of sodium hydroxide, salt, tea, water and food additives such as copper sulfate.

It defines the product along with songhua, the pine-like white crystals formed in the white or against the yolk, mud-wrapped eggs and filmed eggs, and it sets the requirements, test methods, inspection rules, labelling and marking, packaging, transport, storage and recall.

It applies to the processing, distribution, sale and inspection of the product defined in clause 3.1. Against the previous edition the pH requirement drops from 9.5 to 9.0, contaminant and microbiological limits are referred to GB 2762 and GB 2749, and a recall clause is added.

It replaces GB/T 9694-1988, was issued on 5 December 2014 and has applied since 1 December 2015.

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Document preview — GB/T 9694-2014

National Standard of the People's Republic of China

ICS
67.120.20
Classification
X 18
Replacing
GB/T 9694-1988

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 standard was drafted in accordance with GB/T 1.1-2009 given rules.

This standard replaces GB/T 9694-1988 "preserved."

This standard and GB/T 9694-1988 "preserved" compared to, in addition to editorial changes outside the main technical changes are as follows.

--- The original standard terms and definitions made changes and additions;

--- Physical and chemical indicators retained only for pH requirements by pH>=9.5 to pH>=9.0;

--- Rewrite "of lead, copper, arsenic, zinc," indicators "pollutant index of total arsenic, lead, cadmium and total mercury shall comply with GB 2762" and by deleting Copper and zinc indicator;

--- Rewrite the wording "microorganism" list of indicators, a "meet the requirements of GB 2749" wording;

--- Delete the original standard "water" and "Total Alkalinity" index requirements;

--- Delete the original standard "weight class" clause;

--- Simplifies the sampling method;

--- On the "decision rule" and "Save" articles were complements;

--- Added "recall" section requirements.

1 Scope

This standard specifies the terms and definitions egg, requirements, test methods, inspection rules and labels and signs, packaging, transportation, storage and call Hui and other requirements.

3.1 This standard applies to the definition of the product processing, logistics, marketing and testing.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version suitable for use herein Member. For undated references, the latest edition (including any amendments) applies to this document.

GB/T 191 Packaging - Pictorial signs

GB 2748 Hygienic standard eggs

GB 2749 Hygienic standard egg products

GB 2760 national food safety standards of food additives using standard

GB 2762 National Food Safety Standard Food Contaminants Limited

GB/T 5009.47 egg and analysis of hygienic standard of egg products

GB 7718 National Food Safety Standard pre-packaged food labels General

JJF1070 prepackaged goods measured net content inspection rules

"Prepackaged goods metrological supervision and management measures" the State Administration of Quality Supervision, Inspection and Quarantine Order No. 75 of

"Food recall regulations," the State Administration of Quality Supervision, Inspection and Quarantine Order No. 98

3 Terms and Definitions

The following terms and definitions apply to this document.

3.1 Preserved egg

In fresh eggs for raw materials, with sodium hydroxide (caustic soda), salt, tea (with or without), water and other materials and food additives (including food Craft products made from processing aids such as copper sulfate) dubbed the solution or feed material mud marinated packaging.

3.2 Songhua

In the egg protein gel, like pine-like clusters of white crystals are formed between or egg yolk.

3.3 Egg wrapped with mud

A layer of material in the finished egg outsourcing mud, marl and then wrapped in a layer of rice husk or eggs.

3.4 Filmed egg

In the finished eggs coated with wax and other food preservation balm eggs.

......
This preview omits tables, figures, formulas and parts of the technical clauses. The complete document — 24 pages — is available in the English PDF.

Referenced standards

Similar standards

Editions of GB/T 9694

EditionTitleRevisionStatus
GB/T 9694-2014Preserved eggcurrent editionCurrent
GB/T 9694-1988Preserved eggprevious editionSuperseded

This page sells the current edition, GB/T 9694-2014. Earlier editions are listed for reference only.

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