標(biāo)準(zhǔn)解讀

《GB/T 45170-2024 即食海帶制品質(zhì)量通則》是一項針對即食海帶制品的質(zhì)量標(biāo)準(zhǔn)，其主要目的是為了確保市場上銷售的即食海帶制品符合一定的安全與品質(zhì)要求。該標(biāo)準(zhǔn)適用于以海帶為主要原料，經(jīng)過加工處理后可以直接食用或簡單加熱即可食用的產(chǎn)品。

在原材料方面，標(biāo)準(zhǔn)規(guī)定了用于生產(chǎn)即食海帶制品的海帶應(yīng)達(dá)到的基本條件，包括但不限于新鮮度、清潔程度以及是否含有異物等。此外，還對其他可能添加到產(chǎn)品中的輔料提出了明確的要求，強(qiáng)調(diào)所有材料都必須符合國家食品安全法律法規(guī)的規(guī)定。

對于生產(chǎn)工藝而言，《GB/T 45170-2024》詳細(xì)描述了從原料準(zhǔn)備到成品包裝整個過程的操作規(guī)范，旨在通過標(biāo)準(zhǔn)化流程控制來保證產(chǎn)品質(zhì)量穩(wěn)定可靠。這其中包括清洗、切割、調(diào)味、殺菌等多個關(guān)鍵步驟的具體操作方法及參數(shù)設(shè)置。

感官指標(biāo)是評價即食海帶制品好壞的重要依據(jù)之一。根據(jù)此標(biāo)準(zhǔn)，合格的產(chǎn)品應(yīng)當(dāng)具有良好的色澤、氣味和口感，不得有異味或者變質(zhì)現(xiàn)象發(fā)生。同時，對于外觀形態(tài)也有相應(yīng)的要求，如大小均勻、無破損等。

理化指標(biāo)部分，則是對即食海帶制品中水分含量、鹽分比例以及其他特定成分（如果有的話）的最大允許值或最小保證值作出了明確規(guī)定。這些數(shù)據(jù)有助于消費者了解產(chǎn)品的營養(yǎng)成分構(gòu)成，并為監(jiān)管機(jī)構(gòu)提供檢測依據(jù)。

微生物限量方面，《GB/T 45170-2024》設(shè)定了嚴(yán)格的限制標(biāo)準(zhǔn)，以防止因微生物污染而導(dǎo)致的食物中毒事件發(fā)生。具體來說，就是對大腸菌群數(shù)、霉菌計數(shù)等進(jìn)行了嚴(yán)格控制，并且對于某些特定類型的致病菌也給出了“零容忍”的態(tài)度。

最后，在標(biāo)簽標(biāo)識方面，該標(biāo)準(zhǔn)要求所有即食海帶制品必須清晰準(zhǔn)確地標(biāo)明產(chǎn)品名稱、配料表、凈含量、生產(chǎn)日期、保質(zhì)期、儲存條件、生產(chǎn)商信息等內(nèi)容，以便于消費者做出知情選擇并正確保存使用。


如需獲取更多詳盡信息，請直接參考下方經(jīng)官方授權(quán)發(fā)布的權(quán)威標(biāo)準(zhǔn)文檔。

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文檔簡介

ICS

67.120.30

CCS

X20

中華人民共和國國家標(biāo)準(zhǔn)

GB/T45170—2024

即食海帶制品質(zhì)量通則

Generalqualityforready-to-eatkelpproducts

2024-12-31發(fā)布2025-07-01實施

國家市場監(jiān)督管理總局發(fā)布

國家標(biāo)準(zhǔn)化管理委員會

GB/T45170—2024

目次

前言

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Ⅲ

1

范圍

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1

2

規(guī)范性引用文件

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1

3

術(shù)語和定義

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1

4

產(chǎn)品分類

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1

5

原輔料

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1

5.1

原料

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1

5.2

食鹽

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2

5.3

其他原輔料

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2

6

要求

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2

6.1

感官要求

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2

6.2

理化指標(biāo)

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2

6.3

凈含量

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2

7

檢驗方法

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2

7.1

感官檢驗

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2

7.2

理化指標(biāo)

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3

7.3

固形物

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3

7.4

脂肪

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3

7.5

凈含量

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3

8

檢驗規(guī)則

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3

8.1

組批規(guī)則

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3

8.2

抽樣方法

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3

8.3

出廠檢驗

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3

8.4

型式檢驗

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3

8.5

判定規(guī)則

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4

9

標(biāo)識、包裝、運輸、貯存

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4

9.1

標(biāo)識

······························································································

4

9.2

包裝

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4

9.3

運輸

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4

9.4

貯存

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4

參考文獻(xiàn)

··································································································

5

Ⅰ

GB/T45170—2024

前言

本文件按照GB/T1.1—2020《標(biāo)準(zhǔn)化工作導(dǎo)則第1部分：標(biāo)準(zhǔn)化文件的結(jié)構(gòu)和起草規(guī)則》的規(guī)

定起草。

本文件規(guī)定了食品質(zhì)量相關(guān)技術(shù)要求，食品安全相關(guān)要求見有關(guān)法律法規(guī)、政策和食品安全標(biāo)準(zhǔn)等

文件。

請注意本文件的某些內(nèi)容可能涉及專利。本文件的發(fā)布機(jī)構(gòu)不承擔(dān)識別專利的責(zé)任。

本文件由全國食品工業(yè)標(biāo)準(zhǔn)化技術(shù)委員會（SAC/TC64）提出并歸口。

本文件起草單位：中國水產(chǎn)科學(xué)研究院黃海水產(chǎn)研究所、福建省紅太陽精品有限公司、山東海之寶

海洋科技有限公司、福建億達(dá)食品有限公司、青島聚大洋藻業(yè)集團(tuán)有限公司、山東省海洋資源與環(huán)境研

究院、山東省海洋科學(xué)研究院。

本文件主要起草人：郭瑩瑩、王聯(lián)珠、嚴(yán)國圣、劉曉勇、劉天紅、徐英江、邱碧香、朱文嘉、

吳仕鵬、李娜、程躍謨、姚琳、江艷華、王海英、陳金林、林劍陽、張波、邱威杰、王小娟、于凡、

劉麗清。

Ⅲ

GB/T45170—2024

即食海帶制品質(zhì)量通則

1范圍

本文件規(guī)定了即食海帶制品的原輔料要求、技術(shù)要求、檢驗規(guī)則及標(biāo)識、包裝、運輸、貯存等要

求，描述了相應(yīng)的檢驗方法，給出了產(chǎn)品分類。

本文件適用于即食海帶制品的生產(chǎn)、檢驗和銷售。

2規(guī)范性引用文件

下列文件中的內(nèi)容通過文中的規(guī)范性引用而構(gòu)成本文件必不可少的條款。其中，注日期的引用文

件，僅該日期對應(yīng)的版本適用于本文件；不注日期的引用文件，其最新版本（包括所有的修改單）適用

于本文件。

GB/T191包裝儲運圖示標(biāo)志

GB5009.3食品安全國家標(biāo)準(zhǔn)食品中水分的測定

GB5009.6食品安全國家標(biāo)準(zhǔn)食品中脂肪的測定

GB5009.44—2016食品安全國家標(biāo)準(zhǔn)食品中氯化物的測定

GB/T10786—2022罐頭食品的檢驗方法

GB/T30

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