SC/T 3312-2020 in English
VALIDSeasoning squid products
- Issued on:2020-08-26
- Implemented on:2021-01-01
- File Format:PDF
- Delivery:Via email within 1~3 business days
$97.00
| Standard No: | SC/T 3312-2020 |
| Document status: | VALID |
| Title in English: | Seasoning squid products |
| Title in Chinese: | 调味鱿鱼制品 |
| Language: | English |
| File Format: | Electronic (PDF) |
| Delivery: | Via email within 1~3 business days |
| Issued on: | 2020-08-26 |
| Implemented on: | 2021-01-01 |
| Professional Classification: | SC-Aquaculture |
| Related Keywords: | squid products
squid products introduction analysis squid pretreatment→seasoning→drying→grilling ≤30 ≤5.0 smoked squid smoked squid fresh frozen squid |
| Related Topics: | seasoning
concoction squid beak squid beak plastic smell taste squid moth taste only squid roll Efficient Condiment Analysis condiment packaging Squid beak Chinese medicine squid execution |
Introduction
Analysis of the core content of the standard
SC/T 3312-2020 standard establishes technical specifications for the entire processing process of seasoned squid products, focusing on the three major links of raw material safety, process parameters and finished product quality. For the first time, the standard clearly distinguishes the differences in technical indicators of the three types of products: roasted, smoked and pickled.
Comparison of technical requirements for product classification
| Type | Process characteristics | Moisture requirement(g/100g) | Chloride index(g/100g) |
|---|---|---|---|
| Grilled squid | Pretreatment→Seasoning→Drying→Grilling | ≤30 | ≤5.0 |
| Smoked squid | Pretreatment→Seasoning→Smoking | ≤40 | ≤4.5 |
| Pickled squid | Pretreatment→Cooking→Seasoning→Pickling | ≤60 | ≤6.0 |
Critical control point implementation suggestions
Raw material control:Fresh frozen squid must meet the requirements of both GB 2733 and SC/T 3122, with special attention to the limit index of volatile basic nitrogen ≤30mg/100g.
Process optimization:For baked products, it is recommended to use a segmented drying process (40℃→60℃ gradient heating), which can reduce the water activity to below 0.75.
Additive management:Preservatives must be used in strict accordance with GB 2760, and the total amount of phosphate additives shall not exceed 5g/kg.
Analysis of Standard Technology Evolution
Compared with the old version of the standard, the 2020 version has the following major improvements: ①Added technical parameters for the category of smoked squid ②Clarified the use specifications of compound seasonings ③Introduced new requirements for quantitative packaging of JJF 1070. The standard refers to the microbial control concept of Japan's JAS Aquatic Products Processing Specifications (2018 Edition).
Solutions to Common Problems
Problem 1: Product browning control
Suggested solution: Adjust the baking temperature to ≤180℃ and pre-treat with 0.5% vitamin C solution
Problem 2: Chloride exceeds the standard
Suggested solution: Use a gradient salting process (low concentration first, then high concentration), and control the total salting time to 4-6 hours
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