GB/T 34262-2017 in English
VALIDTerms and classification of egg and egg products
- Issued on:2017-09-07
- Implemented on:2018-04-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$214.00
| Standard No: | GB/T 34262-2017 |
| Document status: | VALID |
| Title in English: | Terms and classification of egg and egg products |
| Title in Chinese: | 蛋与蛋制品术语和分类 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2017-09-07 |
| Implemented on: | 2018-04-01 |
| ICS Classification: | 67.120.20-Poultry and eggs |
| Professional Classification: | GB-National Standard |
| Related Keywords: | egg products
egg products classification dimensions fresh eggs preliminary egg products introduction gb/t egg product processing technology egg product |
| Related Topics: | GBT34262
GB/T 34262-2017 Eggs and Egg Products |
《GB/T 34262-2017蛋与蛋制品术语和分类》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
GB/T 34262—2017 Standard Overview
National Standard of the People's Republic of China GB/T 34262—2017 "Terminology and Classification of Eggs and Egg Products" aims to standardize the terminology definitions, classification principles and their application of eggs and egg products. This standard was proposed by the China General Chamber of Commerce and is applicable to the processing, inspection, logistics and sales of eggs and egg products.
Background of Standard Formulation
With the development of my country's egg product industry, the problems of inconsistent terminology and confusing classification have become increasingly prominent. The formulation of this standard aims to solve these problems, provide unified technical specifications and reference basis for the industry, and promote product quality improvement and market standardization development.
Technology Evolution Analysis
In recent years, egg product processing technology has continued to advance, from traditional rough processing to modern fine processing, and the industry's technical level has significantly improved. This standard reflects this technological evolution process and provides guidance for future development directions.
Comparison of classification frameworks for eggs and egg products
| Classification dimensions | Fresh eggs | Preliminary processed egg products | Finely processed egg products |
|---|---|---|---|
| Attribute characteristics | Unprocessed, natural state | Maintain physical form, simple processing | Change physical form, deep processing |
| Processing technology | Cleaning, grading, packaging, etc. | Pickling, braising, baking, etc. | Liquidation, powdering, modulation, etc. |
| Application scenarios | Direct consumption or circulation | Traditional food processing | Modernized industrial production |
Terminology definitions and practical application cases
Example 1: Fresh eggs refer to unprocessed poultry eggs, such as chicken eggs and duck eggs. Common classification criteria in supermarkets include size, quality and production date.
Example 2: Salted egg white is an egg product made from clean eggs through pickling, dehydration and other processes. It is widely used in Chinese dishes, such as soups and cold dishes.
Implementation suggestions
- Enterprises should conduct graded management of raw materials in accordance with this standard to ensure that product quality meets national standards.
- Processing companies need to strictly control temperature, humidity and other conditions during the production process to avoid product deterioration.
- Relevant departments should strengthen supervision and regularly check market products to ensure that standards are implemented in place.
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