SC/T 3301-2017 in English
VALIDInstant kelp
- Issued on:2017-12-22
- Implemented on:2018-06-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
Price(USD)：
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$97.00
$97.00
| Standard No: | SC/T 3301-2017 |
| Document status: | VALID |
| Title in English: | Instant kelp |
| Title in Chinese: | 素食海带 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2017-12-22 |
| Implemented on: | 2018-06-01 |
| Superseding: |
SC/T 3301-1989 Instant kelp
|
| ICS Classification: | 67.120.30-Fish and fishery products |
| Chinese Classification: | X20-Aquatic products processing and products |
| Professional Classification: | SC-Aquaculture |
| Related Keywords: | instant kelp
instant kelp introduction background fresh kelp % kelp scraps products kelp product classification system connect |
| Related Topics: | kelp
sc/t+3301 Food sea and food food speed n Standard SC/T |
Introduction
Background and Significance of Standard Revision
This standard replaces the 1989 version of SC/T 3301 "Instant Kelp", mainly responding to the following industry needs:
- Adapt to the progress of modern food processing technology
- Improve the kelp product classification system
- Connect with the latest national food safety standards
Comparison of Core Technology Changes
| Dimensions | 1989 version | 2017 version |
|---|---|---|
| Product Classification | Unclear classification | 3 new categories: non-instant, instant, and seasoning |
| Moisture index | ≤20g/100g | Grading requirements (non-infusion ≤18g) |
| Microbial control | Not specified | Citing GB 19643 Ready-to-eat algae standard |
Analysis of key indicators
Sensory requirements
Newly added packaging integrity requirements for Ready-to-eat seasoned kelp:
- No damage to the packaging bag
- Tight and smooth seal
- Uniform product shape
Physical and chemical indicators
Debris rate control requirements (non-infusion):
- Conventional products ≤1%
- Kelp scraps products are exempted
Implementation recommendations
Key points of production process control
- Raw material grading: fresh kelp and salted kelp need to be pre-treated separately
- Dehydration process optimization: non-instant products need to strengthen drying control
- Packaging seal verification: ready-to-eat products need to be tested for air tightness
Key points of quality monitoring
- Conduct type inspection every month
- Establish sensory standards for raw material acceptance
- Regularly calibrate moisture measurement equipment
Sample only — not a preview of SC/T 3301-2017
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