GB/T 23786-2009
ActiveQuick-frozen dumpling
速冻饺子
Application Summary AI generated
GB/T 23786-2009 specifies the technical requirements, test methods, inspection rules, and labeling for quick-frozen dumplings, covering raw materials, sensory quality, net content, and hygiene indicators. It applies to the production, quality control, and market supervision of pre-packaged frozen dumplings sold in China, ensuring consistency in texture, filling content, and safety for retail and food service use. This standard is used by manufacturers, food safety regulators, and third-party testing labs to verify compliance during processing and shelf-life evaluation.
Related Standards
GB/T 5503-2009
Inspection of grain and oils - Determination of broken kernels
NY/T 1094.1-2006
Wheat experimental milling Part 1: Equipment, sample preparation and tempering
NY/T 1094.2-2006
Wheat experimental milling Part 2: Bühler method for hard wheat
NY 861-2004
Limits of eight elements in cereals, legume, tubers and its products
GB/T 47389-2026
Quick frozen corn ear
GB/T 18810-2002
Husked rice
GB/T 18415-2001
Methods of determination for benzoyl peroxide in wheat flour
GB/T 8613-1999
Maize for starch fermentation industry
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.