Notice of China Food Industry Association on soliciting opinions on the group standard project plan of "Prepared Vegetables - Smelly Seabass"

In the near future, I will organize the formulation of the group standard of "Pre-made Vegetables - Smelly Bass", and the project will be described as follows:

 

1.
Purpose, meaning or necessity

 

Prepared dishes refer to finished or semi-finished dishes made of agriculture, livestock, poultry, water and other products as the main raw materials, with auxiliary materials after washing, cutting, preparation and other pre-processing treatment, consumers only need to simply cook or directly open after purchase
.
In 2021, the scale of China's prepared vegetable space is expected to reach 340 billion yuan, a year-on-year increase of 18%.

In the next 3-5 years, China's prepared vegetable industry is expected to become the next trillion catering market
.
Behind the huge market, the safety of prepared vegetable products has become the focus
of attention.

 

At present, the prepared vegetable industry is extremely lacking in standardized production standards, different processing technologies of enterprises of different sizes in different regions, the quality of products is uneven, and the quality of prepared vegetable products is quite different, which seriously hinders the healthy development of
the prepared vegetable industry.

 

Perch, commonly known as zhaihua and sea bass, is found along the coasts of China, the Korean Peninsula and Japan
.
There are traces in the Huangbohai Sea area of China all year round, and it is a coastal wide-temperature fish
.
With its large size, delicious meat and fast growth, sea bass is very popular
in domestic and foreign markets.

 

Skinky sea bass is one of the cooking methods of sea bass and is popular
with consumers because of its unique flavor.
To date, no standard development
for stinky bass has been carried out.

 

In view of this, it is recommended to formulate group standards for prefabricated stinky bass, so as to establish the requirements, production process, inspection rules, eating methods, etc.
of prefabricated dishes - stinky sea bass raw materials and products, so as to standardize the processing process of prefabricated stinky bass and improve the quality standards
of products.

 

2.
Scope and main technical content

 

This standard specifies the terms and definitions of prefabricated sea bass, the requirements for raw materials and products, the production process, inspection rules, marking, packaging, storage and eating methods
.

 

This standard applies to prefabricated products
made of fresh sea bass (Lateolabrax maculatus) as raw material, through the main processes of descaling, gilling, gutting, adding auxiliary materials, inoculating starter culture, pickling, fermentation, packaging, sterilization or freezing.

 

3.
A brief description of the domestic and international situation

 

While the prepared vegetable industry track continues to expand, relevant standards are also being introduced
.
On June 6, Jingdong Supermarket and China Prepared Vegetables Industry Alliance released and implemented the first "Buddha Jumping Wall Prefabricated Dish Standard"
for e-commerce channels.
On June 2, the Chinese Cuisine Association released the group standard of "Prepared Dishes", which will be implemented
on July 2 this year.
On May 31, the Nanning Municipal Market Supervision Bureau issued the first batch of local standards
in Nanning: "Terminology of Prepared Dishes", "Classification of Prepared Dishes" and "Code of Practice for Cold Chain Distribution of Prepared Dishes".
On May 23, the group standard of "Technical Specifications for Prepared Vegetable Processing" mainly drafted by Linyi Food Industry Association was officially released
on the national group standard information platform.
On May 16, the Guangdong Province Joint Research Institute of Prepared Vegetables Industry released the first batch of 7 group standards for prepared vegetables, including "General Principles for the Construction of Prepared Vegetables Standard System", "Definition and Classification of Prepared Vegetables Terminology", "Safety and Health Requirements for Fermented Vegetables", "Quality Standards for Sauerkraut Fish Processing Fermented Mustard Vegetables", "Technical Regulations for Fermented Mustard Processing of Sauerkraut Fish", "Safety and Health Requirements for Raw Materials for Prepared Vegetables and Fish", and "Quality Standards for Sauerkraut Fish Fillets"
.
On April 27, the group standard of "Quality Evaluation Specification for Pre-made Dishes" led by Jiangsu Catering Service Standardization Technical Committee and Jiangsu Catering Association was released
.

 

In addition, while the relevant standards for prepared dishes are continuously released, there are also standards that are in the stage
of project establishment for comments.
On May 29, the China Food and Packaging Machinery Industry Association issued a notice
on the drafting of two group standards, including "Green Manufacturing Prefabricated Dish Processing Production Line".
Jingdong Fresh will also plan to release standards and specifications
for other related pre-made dishes such as "low-temperature lunch meat standard", "grilled sausage standard" and "beef ball standard".

 

At present, the standards implemented by sea bass are national standards for fresh fish, chilled fresh fish and general food, and as dishes, Lucai-pulled seabass (DB37/T 3439.
29-2018) and dry-roasted California sea bass (DB37/T 2903.
13-2017) are the two existing local standards for sea bass, both of which were developed
as Lu cuisine dine-in dishes.
Up to now, there are no standards
for prepared dishes (sea bass) in China.

 

I will now solicit opinions on the above project plan, if there are any different opinions, please return the opinions and reasons to our email address before October 29, 2022: cnfia@vip.
163.
com no reply is deemed to be agreed
.

 

Standardization Working Committee of China Food Industry Association

 

October 14, 2021