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Recently, the China Food Industry Association plans to organize the formulation of the group standard of "Smoked Fish Prepared Dishes", and the project is explained as follows:
1.
Purpose, meaning or necessity
Purpose, meaning or necessity
In recent years, with the acceleration of the pace of life of Chinese residents and the transformation of new consumption patterns, coupled with the "home economy" and "lazy economy", the prepared vegetable industry has become the current outlet
.
According to statistics, the size of China's prepared vegetable market in 2021 will be 345.
9 billion yuan, a year-on-year increase of 19.
8%, and the market size is expected to reach 419.
6 billion yuan in 2022 and is expected to exceed 510 billion yuan
in 2023.
According to forecasts, from 2022 to 2026, the growth rate of the prepared vegetable industry will be 20%-30%, and China's prepared vegetable industry is expected to become the next trillion-level market
in the future.
.
According to statistics, the size of China's prepared vegetable market in 2021 will be 345.
9 billion yuan, a year-on-year increase of 19.
8%, and the market size is expected to reach 419.
6 billion yuan in 2022 and is expected to exceed 510 billion yuan
in 2023.
According to forecasts, from 2022 to 2026, the growth rate of the prepared vegetable industry will be 20%-30%, and China's prepared vegetable industry is expected to become the next trillion-level market
in the future.
Pickled smoked mackerel is a specialty product of Qingdao with a long history and is widely loved by consumers because of its delicious taste
.
In recent years, with the continuous progress and development of the food industry, in order to meet the taste needs of more consumers, pickled smoked mackerel prepared vegetable products have gradually entered people's tables
.
However, there are problems such as lack of standards, confusion in classification, uneven quality, and poor taste recovery of smoked mackerel prepared dishes, which seriously affect the sales of
this prepared dish.
Therefore, there is a great need to set clearer standards
for marinated smoked mackerel pre-made dishes.
.
In recent years, with the continuous progress and development of the food industry, in order to meet the taste needs of more consumers, pickled smoked mackerel prepared vegetable products have gradually entered people's tables
.
However, there are problems such as lack of standards, confusion in classification, uneven quality, and poor taste recovery of smoked mackerel prepared dishes, which seriously affect the sales of
this prepared dish.
Therefore, there is a great need to set clearer standards
for marinated smoked mackerel pre-made dishes.
At present, the standard of prepared dishes is still in its infancy, and there are only several product standards
such as T/SDJKR 007-2022 "Prepared Dishes Finished Charcoal Grilled Meat", T/SDJKR 006-2022 "Prepared Dishes Chinese Dishes Finished Products", T/WFSC 013-2022 "Quality Requirements for Prepared Dishes - Fresh-cut Vegetables" and so on.
In order to standardize and promote the healthy and orderly development of the prepared vegetable industry, it is necessary to formulate a group standard
for "Pickled Smoked Fish Prepared Dishes".
such as T/SDJKR 007-2022 "Prepared Dishes Finished Charcoal Grilled Meat", T/SDJKR 006-2022 "Prepared Dishes Chinese Dishes Finished Products", T/WFSC 013-2022 "Quality Requirements for Prepared Dishes - Fresh-cut Vegetables" and so on.
In order to standardize and promote the healthy and orderly development of the prepared vegetable industry, it is necessary to formulate a group standard
for "Pickled Smoked Fish Prepared Dishes".
2.
Scope and main technical content
Scope and main technical content
1.
Adaptation range
Adaptation range
This standard specifies the definition, raw and auxiliary material requirements, product standard requirements, production process hygiene requirements, test methods, inspection rules, labeling, packaging, transportation and storage
of smoked mackerel prepared dishes.
of smoked mackerel prepared dishes.
This standard applies to the production, inspection and sale
of smoked mackerel prepared vegetable products.
of smoked mackerel prepared vegetable products.
2.
Main technical content
Main technical content
(1) Definition of smoked mackerel prepared dishes;
(2) Requirements for raw and auxiliary materials: stipulate the fish, vegetable oil, seasonings, etc.
used in smoked mackerel prefabricated dishes;
used in smoked mackerel prefabricated dishes;
(3) Product standard requirements
Sensory requirements: stipulate the appearance, color, organizational structure, taste and odor, impurities, etc.
of smoked mackerel prepared dishes;
of smoked mackerel prepared dishes;
Physical and chemical indicators: provision of solids, pH, etc.
;
;
Pollutant indicators: stipulate the limits of lead, total arsenic, cadmium, etc.
in smoked mackerel prepared vegetables;
in smoked mackerel prepared vegetables;
Fish residues: Limit the amount of fish drug residues in smoked mackerel prepared dishes;
Food additives: stipulate the limits of preservatives, sweeteners, etc.
that may be used in smoked mackerel prepared dishes;
that may be used in smoked mackerel prepared dishes;
Microbial limit: the total number of colonies, coliform bacteria, and pathogenic bacteria in smoked mackerel prepared dishes are stipulated;
Net content: The net content of smoked mackerel prepared dishes is regulated
.
.
(4) Test method: the detection method of the above technical indicators is stipulated
.
.
(5) Inspection rules: stipulate
the inspection rules for products.
the inspection rules for products.
(6) Identification, packaging, transportation and storage: Stipulate
the identification, packaging requirements, transportation conditions, storage environmental conditions, etc.
of smoked mackerel prepared vegetable products.
the identification, packaging requirements, transportation conditions, storage environmental conditions, etc.
of smoked mackerel prepared vegetable products.
3.
A brief description of the domestic and international situation
A brief description of the domestic and international situation
Through inquiries including China Standard Service Network, Shandong Provincial Standard Information Network, Food Partner Network, Chinese Science and Technology Journals Full-text Database, China Academic Journals Network and National Science and Technology Library Documentation Center, the relevant inspection standards and research progress that have been published are summarized as follows:
About prepared dish standards
.
At present, the standard of prepared dishes is still in its infancy, and there are about 10 group standards
drafted by local associations, such as T/CCA 024-2022 "Pre-made Dishes" drafted by the Chinese Cuisine Association, T/GDNB 99.
2-2022 "Terms, Definitions and Classification of Prepared Dishes", T/GDNB 99.
1-2022 "General Rules for the Construction of Prepared Dishes Standard System", etc 。 For the product standards of prepared dishes, there are only a few product standards such as T/SDJKR 007-2022 "Prepared Dishes - Charcoal Grilled Meat", T/SDJKR 006-2022 "Prepared Dishes Chinese Dishes Finished Products", T/WFSC 013-2022 "Quality Requirements for Prepared Dishes - Freshly Cut Vegetables" and other product standards
.
The standard system for prepared dishes is very scarce and needs to be supplemented
.
.
At present, the standard of prepared dishes is still in its infancy, and there are about 10 group standards
drafted by local associations, such as T/CCA 024-2022 "Pre-made Dishes" drafted by the Chinese Cuisine Association, T/GDNB 99.
2-2022 "Terms, Definitions and Classification of Prepared Dishes", T/GDNB 99.
1-2022 "General Rules for the Construction of Prepared Dishes Standard System", etc 。 For the product standards of prepared dishes, there are only a few product standards such as T/SDJKR 007-2022 "Prepared Dishes - Charcoal Grilled Meat", T/SDJKR 006-2022 "Prepared Dishes Chinese Dishes Finished Products", T/WFSC 013-2022 "Quality Requirements for Prepared Dishes - Freshly Cut Vegetables" and other product standards
.
The standard system for prepared dishes is very scarce and needs to be supplemented
.
About fish standards
.
At present, there are many standards for fish, but most of them are standards for canned fish, frozen surimi, fish and tofu, such as GB/T 24402-2021 "General Rules for the Quality of Canned Carp", GB/T 36395-2018 "Technical Specification for Processing Frozen Surimi", DB33/T 2330-2021 "Technical Specification for Fish and Tofu Processing", etc
.
.
At present, there are many standards for fish, but most of them are standards for canned fish, frozen surimi, fish and tofu, such as GB/T 24402-2021 "General Rules for the Quality of Canned Carp", GB/T 36395-2018 "Technical Specification for Processing Frozen Surimi", DB33/T 2330-2021 "Technical Specification for Fish and Tofu Processing", etc
.
The production technology of pickled smoked mackerel products is mature, and there are currently no international standards, regional standards, national standards, industry standards, group standards and local standards
for pickled smoked mackerel prepared vegetable products at home and abroad.
for pickled smoked mackerel prepared vegetable 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
.
163.
com no reply is deemed to be agreed
.
Standardization Working Committee of China Food Industry Association
October 14, 2021
