GB/T 23970-2022 in English
VALIDGeneral quality for pot-roast egg
- Issued on:2022-12-30
- Implemented on:2024-07-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$68.00
| Standard No: | GB/T 23970-2022 |
| Document status: | VALID |
| Title in English: | General quality for pot-roast egg |
| Title in Chinese: | 卤蛋质量通则 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2022-12-30 |
| Implemented on: | 2024-07-01 |
| Superseding: |
GB/T 23970-2009 Pot-roast egg
|
| ICS Classification: | 67.120.20-Poultry and eggs |
| Chinese Classification: | X18-Fowl and egg processing and products |
| Professional Classification: | GB-National Standard |
| Related Keywords: | general quality
pot-roast egg introduction strengthen quality control quality management general rules |
| Related Topics: | Egg
Halogen content spiced corned egg GBT23970 GB/T 23970-2009 gb/t 23970 |
《GB/T 23970-2022卤蛋质量通则》由TC399（全国肉禽蛋制品标准化技术委员会）归口，主管部门为中国商业联合会。
Introduction
1. Background and significance of standard formulation
GB/T23970-2022 "General Rules for Quality of Braised Eggs" is a revision of the original standard GB/T23970-2009, which mainly optimizes and supplements the technical requirements, inspection rules and quality management of braised egg products. While retaining the original core content, the new standard adds the definition of the braising process, and adjusts key indicators such as sensory requirements and physical and chemical indicators to adapt to the development needs of the industry and technological progress.
2. Comparison of standard frameworks
| Dimensions | Requirements of the 2009 version | Updates to the 2022 version |
|---|---|---|
| Definition of terms | Definition of marinating process is not clear | A clear definition of marinating process is added (see 3.2) |
| Sensory requirements | Basic requirements for vision, smell and taste | New specific indicators such as egg firmness and protein elasticity |
| Physical and chemical indicators | Sodium chloride content ≤3.5g/100g | Retain and strengthen the implementation requirements, and add new edible salt inspection requirements (see 6.2) |
Implementation suggestions
Enterprises should:
- Update production equipment to meet the requirements of the new standard, especially equipment involved in the braising process.
- Strengthen quality control during raw material procurement and production.
- Equip with professional testing instruments such as colorimeter, odor analyzer, etc.
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