GB/T 23786-2026 General quality for quick-frozen dumpling English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 23786-2026
Replaces GB/T 23786-2009
General quality for quick-frozen dumpling
速冻饺子质量通则
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Product Classification
5 Raw and Auxiliary Material Requirements
6 Technical Requirements
7 Test Methods
8 Inspection Rules
9 Labels and Marks
10 Transport and Storage
11 Sale
General Quality Rule for Quick-Frozen Dumplings
1 Scope
This document specifies the product classification, raw and auxiliary material requirements, technical requirements, inspection rules, requirements for labels, marks, packaging, transport, storage, and sale for quick-frozen dumplings. It also describes the test methods for sensory inspection, physicochemical inspection, filling content, and net content of quick-frozen dumplings.
This document applies to the production, inspection, and sale of quick-frozen dumplings.
2 Normative References
The following documents contain provisions which, through normative reference in this text, constitute essential provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including any amendments) applies.
GB/T 191 Packaging — Pictorial Marking for Handling and Storage of Goods
GB/T 1355 Wheat Flour
GB 5009.3 National Food Safety Standard — Determination of Moisture in Foods
GB 5009.5 National Food Safety Standard — Determination of Protein in Foods
GB 5009.6 National Food Safety Standard — Determination of Fat in Foods
GB 23350 Requirements of Restricting Excessive Packaging — Foods and Cosmetics
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Constant Content
SB/T 10825 Service Requirement for Processed Food Sale — Quick-Frozen Food
3 Terms and Definitions
For the purposes of this document, the following terms and definitions apply.
3.1
quick-frozen dumpling
A product made with a dough wrapper processed from wheat flour and other starch-rich raw material flours, filled with one or more ingredients such as meat, aquatic products, eggs, and vegetables. After shaping, with or without cooking, the product is quick-frozen so that its center temperature reaches ≤ -18°C.
3.2
quick frozen
A freezing method using specialized equipment, where pre-processed products are rapidly passed through the zone of maximum ice crystal formation in an environment below -30°C, so that the thermal center temperature of the frozen product reaches -18°C or below.
NOTE: "Thermal center" refers to the point inside a product (a package or a food item) with the highest temperature at the end of the freezing process.
3.3
meat filling
Filling made primarily from livestock meat, poultry meat, aquatic animal products, and their products, potentially mixed with vegetables, eggs, bean products, fungi, etc.
3.4
vegetable filling
Filling made primarily from vegetables, legumes, eggs and their products, fungi, etc.
3.5
raw product
A product that has not been cooked/heated before freezing.
3.6
cooked product
A non-ready-to-eat product that has been cooked/heated before freezing.
4 Product Classification
4.1 Classification by Filling
4.1.1 Meat filling category.
4.1.2 Vegetable filling category.
4.2 Classification by Processing Method
4.2.1 Quick-frozen raw product category.
4.2.2 Quick-frozen cooked product category.
5 Raw and Auxiliary Material Requirements
5.1 Wheat flour shall comply with the provisions of GB/T 1355.
5.2 Other raw and auxiliary materials shall comply with relevant national standards, industry standards, and related regulations.
6 Technical Requirements
6.1 Sensory Requirements
Shall comply with the requirements in Table 1.
6.2 Physicochemical Indicators
Shall comply with the requirements in Table 2.
6.3 Filling Content
Shall comply with the requirements in Table 3.
6.4 Net Content
Requirements for the net content of prepackaged goods are specified in the "Administrative Rules for Metrological Supervision of Prepackaged Goods with Constant Content".
7 Test Methods
7.1 Sensory Requirements
In the frozen state, take one bag of the sample and place it on a clean white porcelain plate. Check the appearance, color, and impurities by visual inspection. Then, prepare according to the cooking instructions marked on the packaging and check the sensory requirements by tasting, smelling, and visual inspection.
7.2 Physicochemical Indicators
7.2.1 Moisture
Determine according to the method specified in GB 5009.3.
7.2.2 Fat
Determine according to the method specified in GB 5009.6.
7.2.3 Protein
Determine according to the method specified in GB 5009.5.
7.3 Filling Content
Shall be determined according to the provisions of Annex A.
7.4 Net Content
Carry out according to the relevant provisions of JJF 1070.
8 Inspection Rules
8.1 Batch Formation
Products of the same variety produced on the same date constitute one batch.
8.2 Sampling
Randomly sample from each batch of finished products. The sample size shall meet the requirements for testing and retention.
8.3 Factory Inspection
8.3.1 Each batch of products shall be inspected according to the provisions of this document. Products may only leave the factory after passing the inspection and meeting the requirements of this document.
8.3.2 Factory inspection items include: sensory requirements, net content, filling content.
8.4 Type Test
8.4.1 A type test shall be conducted once a year for the product. A type test shall be conducted under any of the following circumstances:
Standard
GB/T 23786-2026 General quality for quick-frozen dumpling (English)
GB/T 23786-2026 General quality for quick-frozen dumpling English, Anglais, Englisch, Inglés, えいご
This is a draft translation for reference among interesting stakeholders. The finalized translation (passing through draft translation, self-check, revision and verification) will be delivered upon being ordered.
ICS 13.220.10
CCS H 57
National Standard of the People's Republic of China
GB/T 23786-2026
Replaces GB/T 23786-2009
General quality for quick-frozen dumpling
速冻饺子质量通则
Issue date: 2026-01-28 Implementation date: 2027-02-01
Issued by the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China
the Standardization Administration of the People's Republic of China
Contents
Foreword
1 Scope
2 Normative References
3 Terms and Definitions
4 Product Classification
5 Raw and Auxiliary Material Requirements
6 Technical Requirements
7 Test Methods
8 Inspection Rules
9 Labels and Marks
10 Transport and Storage
11 Sale
General Quality Rule for Quick-Frozen Dumplings
1 Scope
This document specifies the product classification, raw and auxiliary material requirements, technical requirements, inspection rules, requirements for labels, marks, packaging, transport, storage, and sale for quick-frozen dumplings. It also describes the test methods for sensory inspection, physicochemical inspection, filling content, and net content of quick-frozen dumplings.
This document applies to the production, inspection, and sale of quick-frozen dumplings.
2 Normative References
The following documents contain provisions which, through normative reference in this text, constitute essential provisions of this document. For dated references, only the edition cited applies. For undated references, the latest edition (including any amendments) applies.
GB/T 191 Packaging — Pictorial Marking for Handling and Storage of Goods
GB/T 1355 Wheat Flour
GB 5009.3 National Food Safety Standard — Determination of Moisture in Foods
GB 5009.5 National Food Safety Standard — Determination of Protein in Foods
GB 5009.6 National Food Safety Standard — Determination of Fat in Foods
GB 23350 Requirements of Restricting Excessive Packaging — Foods and Cosmetics
JJF 1070 Rules of Metrological Testing for Net Quantity of Products in Prepackages with Constant Content
SB/T 10825 Service Requirement for Processed Food Sale — Quick-Frozen Food
3 Terms and Definitions
For the purposes of this document, the following terms and definitions apply.
3.1
quick-frozen dumpling
A product made with a dough wrapper processed from wheat flour and other starch-rich raw material flours, filled with one or more ingredients such as meat, aquatic products, eggs, and vegetables. After shaping, with or without cooking, the product is quick-frozen so that its center temperature reaches ≤ -18°C.
3.2
quick frozen
A freezing method using specialized equipment, where pre-processed products are rapidly passed through the zone of maximum ice crystal formation in an environment below -30°C, so that the thermal center temperature of the frozen product reaches -18°C or below.
NOTE: "Thermal center" refers to the point inside a product (a package or a food item) with the highest temperature at the end of the freezing process.
3.3
meat filling
Filling made primarily from livestock meat, poultry meat, aquatic animal products, and their products, potentially mixed with vegetables, eggs, bean products, fungi, etc.
3.4
vegetable filling
Filling made primarily from vegetables, legumes, eggs and their products, fungi, etc.
3.5
raw product
A product that has not been cooked/heated before freezing.
3.6
cooked product
A non-ready-to-eat product that has been cooked/heated before freezing.
4 Product Classification
4.1 Classification by Filling
4.1.1 Meat filling category.
4.1.2 Vegetable filling category.
4.2 Classification by Processing Method
4.2.1 Quick-frozen raw product category.
4.2.2 Quick-frozen cooked product category.
5 Raw and Auxiliary Material Requirements
5.1 Wheat flour shall comply with the provisions of GB/T 1355.
5.2 Other raw and auxiliary materials shall comply with relevant national standards, industry standards, and related regulations.
6 Technical Requirements
6.1 Sensory Requirements
Shall comply with the requirements in Table 1.
6.2 Physicochemical Indicators
Shall comply with the requirements in Table 2.
6.3 Filling Content
Shall comply with the requirements in Table 3.
6.4 Net Content
Requirements for the net content of prepackaged goods are specified in the "Administrative Rules for Metrological Supervision of Prepackaged Goods with Constant Content".
7 Test Methods
7.1 Sensory Requirements
In the frozen state, take one bag of the sample and place it on a clean white porcelain plate. Check the appearance, color, and impurities by visual inspection. Then, prepare according to the cooking instructions marked on the packaging and check the sensory requirements by tasting, smelling, and visual inspection.
7.2 Physicochemical Indicators
7.2.1 Moisture
Determine according to the method specified in GB 5009.3.
7.2.2 Fat
Determine according to the method specified in GB 5009.6.
7.2.3 Protein
Determine according to the method specified in GB 5009.5.
7.3 Filling Content
Shall be determined according to the provisions of Annex A.
7.4 Net Content
Carry out according to the relevant provisions of JJF 1070.
8 Inspection Rules
8.1 Batch Formation
Products of the same variety produced on the same date constitute one batch.
8.2 Sampling
Randomly sample from each batch of finished products. The sample size shall meet the requirements for testing and retention.
8.3 Factory Inspection
8.3.1 Each batch of products shall be inspected according to the provisions of this document. Products may only leave the factory after passing the inspection and meeting the requirements of this document.
8.3.2 Factory inspection items include: sensory requirements, net content, filling content.
8.4 Type Test
8.4.1 A type test shall be conducted once a year for the product. A type test shall be conducted under any of the following circumstances:
