GB/T 45170-2024 即食海带制品质量通则

ICS

67.120.30

CCS

X20

中华人民共和国国家标准

GB/T45170—2024

即食海带制品质量通则

Generalqualityforready-to-eatkelpproducts

2024-12-31发布2025-07-01实施

国家市场监督管理总局发布

国家标准化管理委员会

GB/T45170—2024

目次

前言

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1

范围

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2

规范性引用文件

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3

术语和定义

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4

产品分类

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5

原辅料

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5.1

原料

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5.2

食盐

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5.3

其他原辅料

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6

要求

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6.1

感官要求

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6.2

理化指标

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6.3

净含量

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7

检验方法

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7.1

感官检验

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7.2

理化指标

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7.3

固形物

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7.4

脂肪

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7.5

净含量

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检验规则

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8.1

组批规则

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8.2

抽样方法

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8.3

出厂检验

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8.4

型式检验

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8.5

判定规则

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9

标识、包装、运输、贮存

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9.1

标识

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9.2

包装

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9.3

运输

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9.4

贮存

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参考文献

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Ⅰ

GB/T45170—2024

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。

本文件规定了食品质量相关技术要求，食品安全相关要求见有关法律法规、政策和食品安全标准等

文件。

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。

本文件由全国食品工业标准化技术委员会（SAC/TC64）提出并归口。

本文件起草单位：中国水产科学研究院黄海水产研究所、福建省红太阳精品有限公司、山东海之宝

海洋科技有限公司、福建亿达食品有限公司、青岛聚大洋藻业集团有限公司、山东省海洋资源与环境研

究院、山东省海洋科学研究院。

本文件主要起草人：郭莹莹、王联珠、严国圣、刘晓勇、刘天红、徐英江、邱碧香、朱文嘉、

吴仕鹏、李娜、程跃谟、姚琳、江艳华、王海英、陈金林、林剑阳、张波、邱威杰、王小娟、于凡、

刘丽清。

Ⅲ

GB/T45170—2024

即食海带制品质量通则

1范围

本文件规定了即食海带制品的原辅料要求、技术要求、检验规则及标识、包装、运输、贮存等要

求，描述了相应的检验方法，给出了产品分类。

本文件适用于即食海带制品的生产、检验和销售。

2规范性引用文件

下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文

件，仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本（包括所有的修改单）适用

于本文件。

GB/T191包装储运图示标志

GB5009.3食品安全国家标准食品中水分的测定

GB5009.6食品安全国家标准食品中脂肪的测定

GB5009.44—2016食品安全国家标准食品中氯化物的测定

GB/T10786—2022罐头食品的检验方法

GB/T30891水产品抽样规范

QB/T5535食品加工用盐

SC/T3202干海带

SC/T3212盐渍海带

JJF1070定量包装商品净含量计量检验规则

3术语和定义

本文件没有需要界定的术语和定义。

4产品分类

按照产品加工工艺不同分为以下三类：

a）即食调味海带：以盐渍海带或干海带或鲜海带为主要原料，经预处理、清洗、切割、熟化、添

加或不添加其他原料、调制、包装、杀菌等工序制成的产品；

b）调味熟干海带：以盐渍海带或干海带或鲜海带为原料，经预处理、清洗、切割、熟化、调味、

烘干、杀菌、包装等工序制成的佐餐食品；

c）海带酱：以盐渍海带或干海带或鲜海带为主要原料，经预处理、清洗、熟化、切碎或打浆、添

加或不添加其他原料、调制、装瓶（袋）、杀菌等工序制成的产品。

5原辅料

5.1原料

海带原料品质良好、无污染。干海带应符合SC/T3202的要求，盐渍海带应符合SC/T3212的要求。

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