GB/T 36395-2018 (English Version) PDF

Standard No.: GB/T 36395-2018
Language: Chinese, Available in English version
Release Date: 2018
Published By: General Administration of Quality Supervision, Inspection and Quarantine of the People‘s Republic of China
Latest: GB/T 36395-2018

Scope: This standard specifies the basic requirements, key points of processing technology and production records of frozen surimi processing. This standard applies to the production of frozen surimi that uses fresh and live fish as raw materials and undergoes pretreatment, cleaning, meat picking, rinsing, fine filtration, dehydration, mixing, filling and freezing. The production of frozen surimi processed from frozen fish and the production of frozen aquatic product minced meat processed from other animal aquatic products can be implemented by reference.

GB/T 36395-2018 Referenced Document

GB 14881 National Food Safety Standards General Hygienic Practices for Food Production
GB 2721 National Food Safety Standard Edible Salt
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 2762 GB 2762-2022 national standard for food safety - Limits of pollutants in food*， 2022-06-30 Update
GB 2763 National Food Safety Standard Maximum Residue Limits of Pesticides in Food*， 2021-03-03 Update
GB 317 White granulated sugar
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
JJF 1070 Measurement and Inspection Rules for Net Content of Quantitatively Packaged Commodities*， 2024-04-09 Update