This standard specifies the specification, requirements, test methods, inspection rules, labelling, packaging, transportation and storage of dried scallop adductor.
This standard is applicable to dried products made with fresh adductor muscles such as chlamys farreri and argopecten irradians as materials through such procedures as boiling with salt water, drying, etc.. Dried products processed from fresh adductor muscles of pecten yessoeusis, anussium pleuronectes and anussium japonica may also refer to this standard. This standard is not applicable to flavored products or products having subjected to other further processing.
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. At time of publication, the editions indicated were valid. All the standards will be modified, and all parties using this standard shall discuss the possibility of using the latest version of the following standards.
GB/T 5009.17-1996 Method for Determination of Total Mercury in Foods
GB/T 5009.45-1996 Method for Analysis of Hygienic Standard of Fish and Other Aquatic Products
GB 7718-1994 General Standard for the Labelling of Foods
GB/T 12457-1990 Method for Determination of Sodium Chloride in Foods
GB/T 14769-1993 Method for Determination of Moisture in Foods
GB 16324-1996 Hygienic Standards of Dried Sea-shellfish Product
3 Requirements
3.1 Specification
Foreword I 1 Scope 2 Normative References 3 Requirements 4 Test Methods 5 Inspection Rules 6 Labelling, Packaging, Transportation and Storage
1 Scope
This standard specifies the specification, requirements, test methods, inspection rules, labelling, packaging, transportation and storage of dried scallop adductor.
This standard is applicable to dried products made with fresh adductor muscles such as chlamys farreri and argopecten irradians as materials through such procedures as boiling with salt water, drying, etc.. Dried products processed from fresh adductor muscles of pecten yessoeusis, anussium pleuronectes and anussium japonica may also refer to this standard. This standard is not applicable to flavored products or products having subjected to other further processing.
2 Normative References
The following normative documents contain provisions which, through reference in this text, constitute provisions of this standard. At time of publication, the editions indicated were valid. All the standards will be modified, and all parties using this standard shall discuss the possibility of using the latest version of the following standards.
GB/T 5009.17-1996 Method for Determination of Total Mercury in Foods
GB/T 5009.45-1996 Method for Analysis of Hygienic Standard of Fish and Other Aquatic Products
GB 7718-1994 General Standard for the Labelling of Foods
GB/T 12457-1990 Method for Determination of Sodium Chloride in Foods
GB/T 14769-1993 Method for Determination of Moisture in Foods
GB 16324-1996 Hygienic Standards of Dried Sea-shellfish Product
3 Requirements
3.1 Specification
Contents of SC/T 3207-2000
Foreword I
1 Scope
2 Normative References
3 Requirements
4 Test Methods
5 Inspection Rules
6 Labelling, Packaging, Transportation and Storage
