SC/T 3602-2016 (English Version) PDF

Scope: This standard specifies the requirements, test methods, inspection rules, labeling, packaging, transportation and storage of shrimp paste. This standard applies to shrimp paste made from small shrimps such as Acetes shrimp, Mysis shrimp, and Euphausia as the main raw materials, and is made through salt fermentation and other processes; it is also applicable to shrimp heads as raw materials Or add other ingredients to make shrimp paste.

SC/T 3602-2016 Referenced Document

GB 10133 National Food Safety Standard Aquatic Seasoning
GB 2733 National Food Safety Standard Fresh and Frozen Animal Aquatic Products
GB 2760 National Food Safety Standards Standards for the Use of Food Additives*， 2024-02-08 Update
GB 28050 Questions and Answers on "General Principles of Nutrition Labeling of Prepackaged Foods" (Revised Edition)
GB 5009.3 National Food Safety Standard Determination of Moisture in Food
GB 5009.4 Determination of ash content in food according to the national food safety standard
GB 5009.5 National food safety standard Determination of protein in food
GB 5461 "Edible Salt" Amendment No. 2
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)
GB/T 191 Packaging.Pictorial marking for handling of goods
GB/T 30891-2014 Practice of sampling plans for aquatic products
GB/T 5009.39-2003 Method for analysis of hygienic standard of soybean sauce
JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update
SC/T 3011 Determination of salt in aquatic products