Notice of China Food Industry Association on the group standard project plan of "Prepared Vegetables - Fermented Sour Fish Products" to solicit comments

Recently, the China Food Industry Association plans to organize the formulation of the group standard of "Prepared Vegetables - Fermented Sour Fish Products", and the project is described as follows:

 

1.
Purpose, meaning or necessity

 

Fermented fish products are a major part of the diets of many countries, and there is evidence that fermented fish was widespread in Japan during the Yayoi period (300 BC to 300 AD
).
However, fermented fish prepared in different countries has unique organoleptic properties
due to differences in geographical location, environmental factors, food preferences, and fish origin.
In our country, fermented fish products are closely related to the food culture of our country and are part of
many national cultures.
However, at present, there are no safety and quality standards related to fermented fish products in China, which makes it difficult to standardize
the production of fermented meat products.

 

Sour fish is a traditional Chinese solid low-salt fermented freshwater fish product, and as a traditional regional cuisine recommended by "China on the Tip of the Tongue", the demand in the market is increasing
day by day.
Sour fish is mainly made of freshwater fish as raw materials, after slaughtering, pickling, adding rice flour and other auxiliary materials, closed fermentation
.
These fermented sour fish products retain almost all the nutrients of fish, while also having a long shelf life and unique flavor
.
Loved by regional consumers
.
However, although CCTV's "China on the Tip of the Tongue" also strongly recommends sour fish, due to the lack of industrialization and standardization technical guidance, the product is still in the small-scale production stage, the product quality is quite different, and it has not yet gone to the whole country or even the world
.
In view of this, it is recommended to formulate group standards for fermented sour fish, so as to establish the requirements, technical requirements, inspection methods, inspection rules for raw materials and products of sour meat, and then standardize the processing process of fermented sour fish and improve the quality standards
of products.
This proposal will promote technological improvement and healthy and sustainable development of large, medium-sized and small enterprises, and safeguard the interests of
legitimate enterprises.
It is conducive to further promoting the food culture
with Chinese national characteristics.

 

2.
Scope and main technical content

 

This standard specifies the terms and definitions, technical requirements, inspection methods, inspection rules, marking, packaging, transportation and storage
of fermented acid fish.

 

This standard applies to solid-state fermented fish products
processed by pickling, drying, fermentation, packaging and other processes using freshly slaughtered freshwater fish as the main raw material, supplemented by edible salt, white sugar, glutinous rice flour, edible spices, etc.

 

3.
A brief description of the domestic and international situation

 

Fermented fish products can be divided into (1) fermented whole fish or fillets according to the appearance of the final product: it is characterized by the fact that the fish retains its original structure as much as possible, such as sour fish, stinky mandarin fish, etc
.
(2) Fermented fish sauce: It is characterized by the fact that the fish is converted into a paste-like product, such as fermented surimi
.
(3) Fermented fish sauce: It is characterized by the fact that the fish is converted into a liquid, such as fish sauce
.

 

At present, the enforceable standards for fermented fish sauce and fish sauce are SB/T 10324-1999 fish sauce, DBS52/ 031-2018 Local food safety standard Fish sauce sour seasoning
.
DBS52/ 032-2018 Local standard for food safety: Hygienic specification for the production of
fish sauce acid seasonings.
The national standard of "Technical Specifications for Fish Sauce Processing" is in the draft stage
for comments.
Unlike liquid fermented fish products such as fish sauce, fermented sour fish is a solid-state fermented fish product
.
At present, there are no relevant quality standards
for solid-fermented fish products at home and abroad.

 

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