DB42/T 1039-2015 地理标志产品 丹江口青虾

ICS67.120.30

B52B

备案号：DB42

湖北省地方标准

DB1O3942/T—2015

地理标志产品丹江口青虾丹江口青虾地理标志产品

ProductofgeographicallndicationsgeographicalofProduct―shrimpfreshwaterDanjiangkou

（报批稿）

完成时间：（2015-02-02）完成时间：（2015-02-02）

2015-02-02发布2015-05-10实施

湖北省质量技术监督局发布

DB42/T1039—20151039—2015DB42/T

目次

前言..............................................................................II

引言...............................................................................I

1范围1..............................................................................1

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

3术语和定义3........................................................................1

4地理标志产品保护范围4..............................................................1

5自然环境5..........................................................................1

6增殖管理6..........................................................................2

6.1虾种来源6.1......................................................................2

6.2增殖方式6.2......................................................................2

6.3投喂6.3..........................................................................2

6.4生长保护6.4......................................................................2

6.5环境、安全要求6.5................................................................2

6.6捕捞6.6..........................................................................2

7质量要求7..........................................................................2

7.1分级7.1..........................................................................2

7.2感官要求7.2......................................................................2

7.3感官特色7.3......................................................................3

7.4理化指标7.4......................................................................3

7.5安全指标7.5......................................................................3

8试验方法8..........................................................................3

8.1感官8.1..........................................................................3

8.2水煮8.2..........................................................................3

8.3蛋白质8.3........................................................................3

8.4脂肪8.4..........................................................................3

8.5安全指标8.5......................................................................3

9检验规则9..........................................................................4

9.1组批、抽样9.1....................................................................4

9.2判定规则9.2......................................................................4

10标签、标志、包装、运输和储存10......................................