SC/T 3112-2017 in English
VALIDFrozen swimming crab
- Issued on:2017-06-12
- Implemented on:2017-10-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$97.00
| Standard No: | SC/T 3112-2017 |
| Document status: | VALID |
| Title in English: | Frozen swimming crab |
| Title in Chinese: | 冻梭子蟹 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2017-06-12 |
| Implemented on: | 2017-10-01 |
| Superseding: |
SC/T 3112-1996 Frozen Swimming Crab?
|
| Professional Classification: | SC-Aquaculture |
| Related Keywords: | crab introduction standard revision background
frozen product temperature -18℃ crab body fresh three-spotted swimming crabs critical control points raw material handling specifications |
| Related Topics: | crab paste
freeze crab garden hepg2 shuttle Shuttle Sox Portunus green shuttle Standard SC/T |
Introduction
Standard Revision Background and Technical Evolution
The 2017 version of the standard replaces the 1996 version, and the main technical upgrades are: quantification of sensory indicators, addition of a new safety control system, and refinement of packaging, storage and transportation specifications. The revision reflects the improvement of the quality control and food safety requirements of the aquatic product processing industry.
Comparison of core technical requirements
| Technical dimensions | 1996 edition | 2017 edition |
|---|---|---|
| Sensory evaluation | Qualitative description | Quantitative indicators (such as bone print color, muscle elasticity, etc.) |
| Safety indicators | Not separately specified | Quote the full set of requirements of GB 2733 |
| Frozen product temperature | -18℃ (no clear detection point) | Explicit requirement Center temperature ≤-18℃ |
Analysis of Critical Control Points
Raw Material Handling Specifications
It is required to use live or fresh Three-spotted Swimming Crabs (Portunus trituberculatus), and it is forbidden to use spoiled raw materials. When grading, the specifications are divided into grades according to 400g/piece or more (extra large), 301-400g (large), 201-300g (medium), ≤200g (small).
Sensory Quality Evaluation
Typical Case: A company failed to control the color of the crab body after thawing (obvious browning), which did not meet the requirement of "white or light yellow-brown ventral shell", and was judged to be unqualified.
Implementation suggestions
Processing control
- In the quick freezing stage, it is necessary to ensure that the maximum ice crystal formation zone (-1℃~-5℃) is passed within 30 minutes
- Ice coating should be made from water that meets the drinking water standard (GB 5749)
Key points for storage and transportation management
- Transport vehicles must be equipped with automatic temperature recorders, with the temperature ≤-15℃ throughout the entire process
- Warehouse stacking should follow the first-in-first-out principle, and the stack height should not exceed the packaging load-bearing limit
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