GB/T 36395-2018

Abolished

Code of practice for the processing of frozen surimi

冷冻鱼糜加工技术规范

Standard Type

GBT

ICS

67.120.30

CCS

X20

Status

Abolished

Issue Date

2018-06-07

Implementation

2019-01-01

Centralized Committee

农业农村部

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

GB/T 36395-2018 specifies technical requirements for raw material selection, thawing, mincing, washing, dehydration, and freezing in the production of frozen surimi. It is applied in seafood processing facilities to ensure consistent quality and safety of surimi used as a base ingredient for products like fish balls, imitation crab meat, and kamaboko. The standard also guides quality control testing and hygiene practices during industrial surimi manufacturing.

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 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.