Dried squid, dried cuttlefish, and shredded squid detection

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This standard specifies the classification, requirements, test methods, inspection rules, labeling, packaging, transportation, and storage of dried squid and cuttlefish

This standard applies to raw and dried products made from fresh or frozen squid and cuttlefish through procedures such as laparotomy, evisceration, eyeball removal, and drying

2 Normative References

The following documents are essential for the application of this document.

. For dated references, only the dated version applies to this document. For undated references, the latest version (including all modification orders) applies to this document

GB/T 191 Packaging, Storage and Transportation Pictorial Symbols

GB 2721 National Food Safety Standard Edible Salt

GB 2733 National Food Safety Standard Fresh Frozen Animal Aquatic Products

GB 5009.3 National Food Safety Standard - Determination of Water Content in Food

GB 5009.44 National Food Safety Standard - Determination of Chloride in Food

GB 5749 Sanitary Standard for Drinking Water

GB 7718 National Food Safety Standard - General Principles for Pre packaged Food Labeling

GB 10136 National Food Safety Standard - Animal Aquatic Products

GB/T 30891-2014 Sampling Specification for Aquatic Products

JJF 1070 Quantitative Packaging Rules for Metrological Inspection of Net Content of Goods

SC/T 3122 Frozen Squid

3 Classification

3.1 Light Dried Products

Using fresh or frozen squid and cuttlefish as raw materials, the light dried products are made through processes such as cleaning, laparotomy, evisceration, eyeball removal, and drying, including light dried squid and light dried cuttlefish

3.2 Salted Dried Products

Using fresh or frozen squid and cuttlefish as raw materials, salted dried products are made through processes such as cleaning, laparotomy, evisceration, eyeball removal, soaking in salt water, and drying, including salted squid and cuttlefish.

4 Requirements

4.1 Raw materials

should comply with the provisions of GB 2733, and frozen squid should also comply with the provisions of SC/T 3122.

4.2 Edible salt should comply with the provisions of GB 2721

4.3 Processing water should comply with the provisions of GB 5749

4.4 Sensory Requirements

The sensory requirements for dried squid and cuttlefish should comply with the provisions of Table 1.

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