SC/T 3216-2016 in English
VALIDSalted large yellow croaker
- Issued on:2016-12-23
- Implemented on:2017-04-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
Price(USD)：
$169.00
$164.00
$164.00
| Standard No: | SC/T 3216-2016 |
| Document status: | VALID |
| Title in English: | Salted large yellow croaker |
| Title in Chinese: | 盐制大黄鱼 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2016-12-23 |
| Implemented on: | 2017-04-01 |
| ICS Classification: | 67.120.30-Fish and fishery products |
| Chinese Classification: | X20-Aquatic products processing and products |
| Professional Classification: | SC-Aquaculture |
| Related Keywords: | yellow croaker salted
yellow croaker large yellow croaker scope large yellow croaker introduction core changes yellow croaker-300g/tail |
Introduction
Core changes in the standard revision
| Revision dimensions | 2006 edition | 2016 edition |
|---|---|---|
| Standard name | Semi-dried lightly salted yellow croaker | Salted large yellow croaker |
| Scope of application | Single product type | Expanded to three categories: salted/semi-dried/dried |
| Physical and chemical indicators | Salt content ≤18% | Graded control (dry products ≤40%) |
Analysis of key technical requirements
4.1 Raw material quality control
Raw fish must meet the dual standards of GB 2733 and SC/T 3101, with special emphasis on:
- Fresh fish must be transported through the entire cold chain (≤4℃)
- The center temperature of frozen fish is ≤-18℃
- Deteriorated raw materials with formaldehyde content ≥10mg/kg are prohibited
Innovation in inspection methods
5.1.3 Cooking test specifications
Actual operation case: Select 8-10cm fish segments and steam them at 100℃ for 8 minutes:
- Qualified products: have the unique fragrance of yellow croaker, and the meat is shaped like garlic cloves
- Unqualified characteristics: ammonia smell/rancid smell, muscle adhesion
Enterprise implementation suggestions
- Process optimization: Dried products should be dehydrated in a gradient manner (35℃→50℃) to avoid surface crusting
- Quality control nodes: The salting process needs to monitor the specific gravity of the brine (1.18-1.22)
- Label compliance: The product classification must be marked (such as "Salted yellow croaker-300g/tail")
Sample only — not a preview of SC/T 3216-2016
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