X20 水产加工与制品 标准查询与下载

ASTM E1810-12 评估曝露在外的鱼在气味和味道上污染结果的标准操作规程

This procedure is used to determine the effects of water-related contaminants on the odor and taste of exposed fish. This procedure may be used as evidence in showing compliance with regulatory procedures. This practice is designed for use by fish processors or research laboratories for evaluations by a trained and monitored sensory panel under the supervision of a sensory professional.1.1 The flavor quality of fish and shellfish (hereinafter collectively termed “fish”) can be related to their exposure to compounds that might be present in the food chain and the water in which they live. High-quality fresh fish have a low-intensity aroma and flavor impact. Certain compounds might cause deterioration of, or change to, the flavor of the fish's flesh. Examples of sources of contaminants include wood or other processing effluent, odorants of detergents, microbial genesis, accidents involving petroleum products, industrial sewage, farm runoff, and feedstuffs. Although many known contaminant compounds can be detected by instrumental means, the presence of many unknown contaminants is first detected through odor and flavor evaluation. This practice describes methodology for determination of the effects of water-related contaminants on the odor and taste of exposed live fish, where flavor impairment is a suspected issue. This practice supersedes the sensory evaluation procedures detailed in Practice D3696. 1.2 The values stated in SI units are to be regarded as standard. No other units of measurement are included in this standard. 1.3 This standard does not purport to address all of the safety concerns, if any, associated with its use. It is the responsibility of the user of this standard to establish appropriate safety and health practices and determine the applicability of regulatory limitations prior to use. Specific hazards statements are given in Section 7.

Standard Practice for Evaluating Effects of Contaminants on Odor and Taste of Exposed Fish

KS H 6022-2011 鳀鱼酱

이 표준은 멸치를 수세, 가염하여 발효 숙성시킨 후 상층액을 여과한 것 또는 이를 희석,

Fermented anchovy sauce

KS H 6026-2011 干鳀鱼

이 표준은 원료 멸치(Engraulis japonica)를 염수에서 자숙한 후 건조, 선별

Dried anchovy

KS H 6020-2011 调味尢鱼

이 표준은 오징어를 조미하여 가공한 조미 오징어에 대하여 규정한다.

Seasoned squid

KS H 6032-2011 冷冻鱼肉排

이 표준은 어육을 절단한 것 또는 분쇄한 어육과 부원료를 혼합하여 성형한 것에 튀김옷을 입

Frozen fish cutlet

DB44/T 949-2011 鱼粉加工技术规范

本标准规定了鱼粉加工中的基本条件、原料、加工技术和生产记录的要求。 本标准适用于以鲜、冻的鱼、虾、蟹等水产动物及其加工的下脚料为原料，经蒸煮、压榨、烘干、粉碎、包装工序加工制成饲料用负粉的生产过程。

Technical specification for fishmeal processing

DB44/T 945-2011 干江蓠

本标准规定了干江蓠的定义、要求、试验方法、检验规则、标签、包装、贮存及运输要求。 本标准适用于以江蓠(Gracilaria)鲜品为原料，经用或不用淡水处理后制成的干品，包括食用干江蓠和工业用干江蓠。

Dry Gracilaria

DB44/T 946-2011 干鲍鱼

本标准规定了干鲍雨的要求、试验方法、检验规则及标识、包装、运输、贮存。 本标准适用于以鲜、冻鲍负(Hallotis Spp.)为原料，经去壳、去内脏、干燥、整形加工而成的干制产品。

Dried Abalone

DB44/T 950-2011 冻面包屑罗非鱼片加工技术规范

本标准规定了冻面包屑罗非鱼片加工企业的基本条件、原辅料、加工技术要点、生产记录。 本标准适用于裹面包屑或挂浆的冻结罗非负片产品的加工生产。

Technical specification for processing frozen breaded tilapia fillets

DB44/T 947-2011 虾酱加工技术规范

本标准规定了虾酱加工企业基本要求、加工技术要点及文件和纪录要求。 本标准适用于以中国毛虾(Acetes chinensis Hansen)、日本毛虾(Acetes japonicas kishinouye)、糠虾(Mysis relicta Loven）等鲜及冷冻虾为主要原料，经盐渍发醉，配以其他调味辅料加工虾酱的生产过程。

Technical specification for shrimp paste processing

DB44/T 948-2011 蚝油加工技术规范

本标准规定了蚝油加工企业的术语和定义、基本条件、原辅料、加工技术要点、贮藏及检验记录等要求。 本标准适用于以牡蛎为原料，经蒸煮或酶解后浓缩，配以白砂糖、食用盐、淀粉、味精等其他调味辅料加工蚝油的生产过程。其他贝类调味料的生产可参照执行。

Technical specification for oyster sauce processing

DB44/T 944-2011 即食海蜇加工技术规范

本标准规定了即食海蜇加工企业基本条件、加工技术要点及生产记录等要求。 本标准适用于以盐渍海蜇为原料，加工即食海蜇产品的生产过程。

Technical specification for instant jellyfish processing

DB31/T 569-2011 冷冻小包装水产品加工技术规程

Technical regulations for processing frozen small packaged aquatic products

DB32/T 1949-2011 地理标志产品 吕四海蜇

Geographical indication product Lusi jellyfish

SN/T 3034-2011 出口水产品中无机汞、甲基汞和乙基汞的测定.液相色谱-原子荧光光谱联用(LC-AFS)法

本标准规定了出口水产品中无机汞、甲基汞和乙基汞的液相色谱-原子荧光光谱联用方法。 本标准适用于出口水产品中无机汞、甲基汞和乙基汞含量的测定。

Determination of inorganic mercury,methylmercury and ethylmercury in aquatic products for export.Liquid chromatogram-atomic fluorescence spectrometry(LC-AFS)

SN/T 3038-2011 出口海产品中西加毒素的检测.小鼠生物法

本标准规定了出口海产品中西加毒素的小鼠生物检测方法。 本标准适用于出口海产品可食部分中西加毒素的检测。

Detection of ciguatoxin in marine products for import and export.Mouse bioassay

SC/T 3905-2011 鲟鱼籽酱

本标准规定了鲟鱼籽酱产品的术语和定义、要求、试验方法、检验规则、标签、标志、包装、贮存和运输。 本标准适用于以鳇属(Huso)、鲟属(Acipenser)、铲鲟属(Scaphirhynchus）及拟铲鲟属(Pseudoscaphirhynchus)等鲟科鱼类的鱼籽为原料,经搓制、水洗、拌盐、排气、密封等工序加工制成的产品;也适用于饱和盐水加工的同类鱼籽产品。

Sturgeon caviar

SC/T 3108-2011 鲜活青鱼、草鱼、鲢、鳙、鲤

本标准规定了鲜活青鱼(Mylopharyngodon piceus)、草鱼(Ctenopharyngodon idellus)、鲢(Hypophthalmichthys molitrix)、鳙(Aristichthys nobilis)和鲤(Cyprinus carpio)的规格、产品要求、检验规则、结果判定、标志、包装、运输和贮存要求。 本标准适用于鲜活青鱼、草鱼、鲢、鳙、鲤的规格和产品质量的评定。

Live and fresh black carp,grass carp,silver carp,variegated carp and carp

NY/T 1709-2011 绿色食品 藻类及其制品

本标准规定了绿色食品藻类及其制品的要求、试验方法、检验规则、标签、标志、包装、运输和贮存。 本标准适用于绿色食品藻类及其制品,包括干海带、盐渍海带、即食海带、干紫菜、即食紫菜、干裙带菜、盐渍裙带菜、即食裙带菜、螺旋藻粉、螺旋藻片和螺旋藻胶囊等产品。

Green food.Algae and algae products

NY/T 2109-2011 绿色食品 鱼类休闲食品

本标准规定了绿色食品鱼类休闲食品的术语和定义、要求、试验方法、检验规则、标签、标志、包装、运输和贮存。 本标准适用于绿色食品鱼类休闲食品,主要包括以鱼和鱼肉为主要原料进行生产加工,开袋即食的调味鱼干、鱼脯、鱼松、鱼粒、鱼块等；本标准不适用于鱼类罐头制品、鱼类膨化食品、鱼骨制品等。

Green food. Fish snack