GB/T 36187-2024

Active

Frozen surimi

冷冻鱼糜

Standard Type

GBT

ICS

67.120.30

CCS

X 20

Status

Active

Issue Date

2024-09-29

Implementation

2025-04-01

Centralized Committee

农业农村部

Issuing Authority

国家市场监督管理总局、国家标准化管理委员会

Application Summary AI generated

GB/T 36187-2024 specifies the technical requirements, test methods, inspection rules, and labeling for frozen surimi, a processed fish paste product. It is applied in the food industry for quality control during production, storage, and distribution of frozen surimi intended for further processing into products like fish balls, crab sticks, or kamaboko. The standard ensures consistency in moisture content, gel strength, and microbial safety for both domestic and export markets.

Related Standards

NY/T 628-2002 Dry salted duck NY/T 630-2002 Lamb and mutton evaluation and grading NY/T 632-2002 Chilled pork NY/T 633-2002 Chilled mutton 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 19480-2004 Terms of meat and meat products

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.