GB/T 23597-2022

Active

General principle of dried laver quality

干紫菜质量通则

Standard Type

GBT

ICS

67.120.30

CCS

X20

Status

Active

Issue Date

2022-04-15

Implementation

2023-05-01

Centralized Committee

国家标准委

Issuing Authority

国家市场监督管理总局、中国国家标准化管理委员会

Application Summary AI generated

This standard specifies quality requirements, inspection methods, and packaging/storage rules for dried laver products. It is applied in the Chinese food industry for manufacturing, quality control, and market supervision of dried laver intended for direct consumption or as a food ingredient. The standard ensures product consistency in moisture, impurities, and sensory attributes across retail and wholesale distribution.

Related Standards

NY/T 628-2002 Dry salted duck NY/T 630-2002 Lamb and mutton evaluation and grading NY/T 633-2002 Chilled mutton NY/T 632-2002 Chilled pork NY/T 1162-2006 Deer Velvet Slices GB/T 19477-2004 Operating procedures of cattle slaughtering GB/T 19478-2004 Operating procedure of chicken slaughtering GB/T 19479-2004 Good manufacturing practice for pig slaughting

Transparency note: The application summary and key sentences on this page were automatically generated by AI from the standard's original text. This content has not been human-verified and should not be used for compliance or regulatory purposes. Always refer to the official standard document from the issuing authority.