DB43/T 2830-2023 风味熟制小鱼干加工技术规程

ICS67.120.30

CCSB53

43

湖南省地方标准

DB43/T2830—2023

风味熟制小鱼干加工技术规程

Technicalspecificationfortheprocessingof

flavourcookeddriedfish

2023-11-09发布2024-02-09实施

湖南省市场监督管理局发布

DB43/T2830—2023

目次

前言························································································································Ⅲ

1范围·····················································································································1

2规范性引用文件······································································································1

3术语和定义············································································································1

4原辅料验收············································································································2

5加工技术要求·········································································································2

6入库、检验、贮存···································································································4

7生产记录···············································································································4

附录A（规范性）原料小鱼干验收标准············································································5

附录B（规范性）风味熟制小鱼干生产设备设施································································6

附录C（资料性）风味小鱼干脱水率计算公式···································································7

I

DB43/T2830—2023

II

DB43/T2830—2023

前言

本文件按照GB/T1.1—2020《标准化工作导则第1部分：标准化文件的结构和起草规则》的规

定起草。

请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。

本文件由湖南省市场监督管理局提出。

本文件由湖南省食品标准化技术委员会归口。

本文件起草单位：劲仔食品集团股份有限公司、湖南志成食品技术服务有限公司、湖南省食品质量

安全技术协会、广电计量检测（湖南）有限公司、湖南童记三利和食品有限公司、益阳味芝元食品有限

公司、岳阳市食品药品审评认证中心。

本文件主要起草人：周婷、尹世鲜、刘特元、陈雪叶、何哲、曾宪峰、黄欢、冯敏、陈雄、袁晓、

童琦、杨尊意、张光力、曾佳玲、朱冬香、熊巍。

III

DB43/T2830—2023

IV

DB43/T2830—2023

风味熟制小鱼干加工技术规程

1范围

本文件规定了风味熟