Scope This standard specifies the classification, requirements, inspection rules and labeling, packaging, transportation, storage and shelf life of seafood fillings for retort food. This standard applies to one or more types of fresh (frozen) seafood (marine fish, shrimp, sea shellfish, etc.) as the main raw materials, which are pre-processed and optionally added with vegetable oil, sugar, edible salt, and MSG. , chicken essence seasoning, soy sauce, rice wine, onions, ginger, eggs, spices (varieties other than poppy, saffron, fenugreek in the GB/T12729.1-2008 list), processed by chopping, seasoning, packaging and other processes Seafood fillings for non-ready-to-eat raw steamed and cooked foods (hereinafter referred to as products).