NY/T 1327-2007
Green Food Surimi Products (English Version)
- Standard No.
- NY/T 1327-2007
- Language
- Chinese, Available in English version
- Release Date
- 2007
- Published By
- Professional Standard - Agriculture
- Status
- 2018-09
- Replace By
- NY/T 1327-2018
- NY/T 1406-2018
- Latest
- NY/T 1327-2018
- NY/T 1406-2018
- Scope
- This standard specifies the requirements, test methods, inspection rules, labels, signs, packaging, transportation and storage of green food surimi products. This standard applies to green food surimi products made from frozen surimi, fish meat, shrimp mince, cuttlefish mince, and shellfish mince as the main raw materials and stored and circulated at a low temperature of -18°C or normal temperature, including frozen fish balls, Fish cakes, grilled fish rolls, shrimp balls, shrimp cakes, cuttlefish balls, shellfish balls, simulated scallop pillars, simulated crab meat and fish sausages, etc.
NY/T 1327-2007 Referenced Document
- GB 2733 National Food Safety Standard Fresh and Frozen Animal Aquatic Products*， 2016-11-13 Update
- GB 5749 Hygienic Standards for Drinking Water*， 2022-03-15 Update
- GB 7718 Questions and Answers on "General Rules for the Labeling of Prepackaged Foods" (Revised Edition)*， 2012-04-20 Update
- GB/T 4789.10 Microbiological examination of food hygiene.Detection of Staphylococcus aureus*， 2008-11-21 Update
- GB/T 4789.2 Microbiological examination of food hygiene.Aerobic plate count*， 2008-11-21 Update
- GB/T 4789.20 Microbiological examination of food hygiene Examination of aquatic product foods
- GB/T 4789.3 Microbiological examination of food hygiene.Enumeration of coliforms *， 2008-11-21 Update
- GB/T 4789.4 Microbiological examination of food hygiene. Examination of Salmonella*， 2008-05-16 Update
- GB/T 4789.5 Microbiological examination of food hygiene Examination of shigella
- GB/T 4789.7 Microbiological examination of food hygiene. Examination of Vibrio parahaemolyticus*， 2008-05-16 Update
- GB/T 5009.11 Determination of total arsenic and abio-arsenic in foods
- GB/T 5009.12 Determination of lead in foods
- GB/T 5009.15 Determination of cadmium in foods
- GB/T 5009.17 Determination of total mercury and organic-mercury in foods
- GB/T 5009.18 Determination of fluorine in foods
- GB/T 5009.190 Determination of indicator polychlorinated biphenyls in foods
- GB/T 5009.29 Determination of sorbic acid and benzioc acid in foods
- GB/T 5009.3 Determination of moisture in foods
- GB/T 5009.9 Determination of starch in foods*， 2008-12-03 Update
- JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update
- NY/T 392 Guidelines for the Use of Green Food Food Additives*， 2023-02-17 Update
- NY/T 422 green food sugar*， 2021-05-07 Update
NY/T 1327-2007 history
- 2018 NY/T 1327-2018 Green food surimi products
- 2007 NY/T 1327-2007 Green Food Surimi Products
