CGSB 32 142M-1991 Preserved Fish (Salted Dried Smoked or Pickled)《预制鱼(咸鱼、鱼干、熏鱼或腌鱼) 代替32-GP-142a》.pdf

《CGSB 32 142M-1991 Preserved Fish (Salted Dried Smoked or Pickled)《预制鱼(咸鱼、鱼干、熏鱼或腌鱼) 代替32-GP-142a》.pdf》由会员分享，可在线阅读，更多相关《CGSB 32 142M-1991 Preserved Fish (Salted Dried Smoked or Pickled)《预制鱼(咸鱼、鱼干、熏鱼或腌鱼) 代替32-GP-142a》.pdf（9页珍藏版）》请在麦多课文档分享上搜索。

1、CGSB 32.142M 91 m 1874650 0015018 977 m Specification Preserved Fish (Salted, Smoked or Pickled) Dried, 32.142M August 1991 Supersedes 32-GP-14% Canadian General Standards Board Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or network

2、ing permitted without license from IHS-,-,-CGSB 32-142M 71 1874650 00150l17 803 W The CANADIAN GENERAL STANDARDS BOARD (CGSB), under whose auspices this specification has been developed, produces voluntary standards and specifications in many subject areas, at the request of sources in both the priv

3、ate and public sector s. CGSB has been accredited by the Standards Council of Canada as a national standards-writing organization. The standards that it develops and offers as National Standards of Canada conform to the criteria and procedures established for this purpose by the Standards Council of

4、 Canada. In addition to standards it publishes as national standards, CGSB produces standards and specification to meet particular needs, in response to requests from a variety of sources in both the public and private sectors. CGSB standards and specifications. and national standards developed by C

5、GSB, are developed in conformance with the policies described in the Policy Manual for the Development and Maintenance of Standards by CGSB. CGSB specifications are developed to state the particular requirements of a govemment or an industry for a matenal, a product, or a service. A specification ai

6、s0 states the procedures to determine if the requirements have been met. Unlike a CGSB standard, a CGSB specification may lack any one or any combination of the following factors: broad application, committee balance, representation of ail vital interests or consensus approval. CGSB specifications a

7、re subject to review and revision at any time, so as to ensure that they keep abreast of technological progress. Suggestions for their improvement, which are always welcome, should be brought to the notice of the committee concerned. Changes to specifications are issued either as separate amendment

8、sheets or in new editions of specifications. An up-todate listing of CGSB specifications, including details on latest issues and amendments, and ordering instructions, wili be found in the CGSB Catalogue, which is published annually and is available without charge upon request. Although the intended

9、 primary application of this specification is stated in its Scope, it is important to note that it remains the responsibility of the users of the specification to judge its suitability for their particular purpose. Many tests required by CGSB specifications are inherently hazardous. CGSB neither ass

10、umes nor accepts any responsibility for any injury or daage that may occur during or as the result of tests, wherever performed. CGSB takes no position respecting the validity of any patent rights asserted with any item connected with this specification. Users of this specification are expressly adv

11、ised that determination of the validity of any such patent rights are entirely their own responsibility. Further information on CGSB and its services and standards may be obtained from: The Secretary Canadian General Standards Board Ottawa, Canada KIA 1G6 by Fax - (819) 956-5644 - CGSB, Sales Unit O

12、ttawa, canada K1A 1G6 11 Laurier Street Hull, Quebec by Mail in Person - Place du Portage III, 9C1 Copyright Canadian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 320lY2M 71 m LB74b50 OOl15020 5

13、25 m ss Canadian General Standards Board 32.142111 August 1991 Supersedes 32-GP-142a December 1967 SPECIFICATION PRESERVED FISH (SALTED, DRIED, SMOKED OR PICKLED) This specification supersedes former CGSB standard 32-GP-142a of December 1967, which is now withdrawn. Prepared by the Canadian General

14、Stwdards Board -3 miblished August 1991 by the Canadian General Standards Board Ottawa, Canada KIA 1G6 Minister of Supply and Services Canada - 1991 No part of this pubfication may be reproduced in any fam without the prior permission of the publisher. Copyright Canadian General Standards Board Prov

15、ided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32-142M 91 m 1874b50 001502L 461 m CANADIAN GENERAL STANDARDS BOARD COMMITTEE ON FISH AND FISH PRODUCTS (Membership at date of approval) Bilanski, L. Black, G. Bouiton, S. Comea

16、u, M.R. Hatcher, R. Hawco, M. Kennedy, B.K. McGuinness, P. Mercer, J. Miiis, R. Morse, T. Murphy, D. Taddeo, V. Thibodeau, P.L. Trpanier, J. Siikanen, E. Secretary Canada Packers Inc. Sable Fish Packers (1988) Ltd. Comeau Seafoods Ltd. Department of Supply and Services Fishery Products International

17、 Lid. Canadian Sailfish Corporation Fuheries Council of Canada Department of National Health and Welfare Department of Fisheries and Oceans Ciernater Fine Foods National Sea Products Ltd. Connors Bros., Ltd Department of Consumer and Corporate Affairs Department of National Defence Canadian General

18、Standards Board Star-Kist Foods Canada IIIC. Acknowledgment is ma& for the French translation of thk Canadian General Standad Board specifatwn by the Tranrlaiion Bureau of the Department of the Secretary of State. 32.142M Copyright Canadian General Standards Board Provided by IHS under license with

19、CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 329142M 91 D 3874b50 0035022 3T8 = 32.142M August 1991 Supersedes 32-GP-142a December 1967 1. 1.1 1.2 1.3 2. 2.1 2.1.1 2.1.2 2.2 3. 3.1 3.2 3.3 CANADIAN GENERAL STANDARDS BOARD PRESERVED FISH (SALTED, DRIED,

20、SMOKED OR PICKLED) SCOPE This specification applies to salted, dried, smoked or pickled fsh. It is intended to be used by food services in the procurement of food. This specification does not cover detailed requirements on sampling, examination or lot acceptance, nor does it cover all definitions of

21、 defects since they are given in detail in the applicable inspection and product standards manuals by the Department of Fisheries and Oceans (par. 2.1.1). The testing and evaluation of a product against this specification may require the use of materials and/or equipment that could be hazardous. Thi

22、s document does not purport to address all the safety aspects associated with its use. Anyone using this specification has the responsibility to consult the appropriate authorities and to establish appropriate health and safety practices in conjunction with any existing applicable regulatory require

23、ments prior to its use. APPLICABLE PUBLICATIONS The following publications are applicable to this specification: Department of Fisheries and Oceans Fish Inspection Act and Regulations Fish Inspection Policies and Procedures Manual Fish Products Standards and Methods Manual Chemical Methods Manual St

24、andard Procedures for Bacteriological Analysis. Department of National Health and Welfare Food and Drugs Act and Regulations Health Protection Branch Methods of Analysis (MFO and h4F HPB). Reference to the above publications is to the latest issues. The sources of these publications are shown in the

25、 Notes section. DEFINITIONS For the purpose of this specification, the following definitions apply (see also par. 1.2): Fish - Any fish, including shell fish (molluscs and crustaceans) and marine animals and any parts, products or by- products thereof. Salted Fish - Fish which has been subjected to

26、treatment with salt by kench curing or pickle curing so that the flesh of the fish has reached the salvwater equilibrium. Kench Curing (dry salting) - The process of mixing fish with suitable food-grade salt in such a manner that the excess of the resulting brine drains away. 1 Copyright Canadian Ge

27、neral Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32eL42fl 91 L874b50 0035023 234 Pickle Curing (wet salting) - The process whereby fish is mixed with suitable food-grade salt and stored in watertight

28、containers under the resultant brine (pickle) which is formed by the water extracted from the fish tissue. Dried Salted Fish - Fish that has been dried either naturaily or in mechanically circulated air of controlled temperature and humidity. The water content of dried salted fish shall be as given

29、in Table 3. Smoked Fish - Salted or brined fish (whole, dressed, split or filleted) that has been dried and smoked with naturai wood smoke. Smoke Flavoured Fish - Salted fish that has been dipped into liquid smoke, dried and cooked with infra-red heaters. Liquid Smoke - A solution of wood smoke whic

30、h, when suitably diluted, can be used to impart a smoky flavour to foods. Pickled or marinated fmh - Fish that has been prepared by soaking or pickling in brine, vinegar, sugar, spices or any combination thereof (see par. 3.16). The water content of the fish exceeds that of salted fish (Table 3). De

31、composed Fish - Fish that has an offensive or objectionable odour, flavour, colour, texture or substance associated with spoilage. Tainted Fish - Fish that is rancid or has an abnormal odour or flavour. Unwholesome Fish - Fish that has in or upon it bacteria of public-health significance or substanc

32、es toxic or aesthetically offensive to man. Fillet - Slices of fish of irregular size and shape, removed from the carcass of a fish by cuts made parallel to the backbone. It may also mean the above-described slice cut into sections. All internal organs, head, fins, discoloured flesh and practically

33、all bones (except intramuscular or lateral bones) shall have been removed. Bloaters - Salted, smoked, round herring. 3.4 3.5 3.6 3.7 3.8 3.9 3.10 3.11 3.12 3.13 3.14 3.15 3.16 3.17 3.18 3.19 4. 4.1 4.2 5. 5.1 5.1.1 2 Herring - Fish of species Clupea harengus or Clupea pallasii Brine - A solution of

34、common salt (sodium chloride) and fresh water or sea water with or without the addition of salt. Boneless Fish Fillet - Fish fillet that is free from all bones. Semiboneless Salted Fish - Salted fish from which all bones, except pin bones, have been removed. Dressed Herring - Herring from which head

35、, entraiis and the strip of belly extending from the neck to the anal fin have been removed in such manner that no bones protrude. GENERAL REQUIREMENTS Fish products covered by this specification shall be processed in an establishment registered by the Department of Fisheries and Oceans. The fish sh

36、all be handled, processed, graded, stored and transported according to the Fish Inspection Regulations. Salted, dried, smoked or pickled fish shall not be decomposed, tainted or unwholesome (par. 3.10,3.11 and 3.12). It shall fully comply with the acts, regulations and product standards for export g

37、iven in par. 2.1.1 and 2.1.2. DETAILED REQUIREMENTS Pickled Fish Pickled fish to this specification shall be processed as specified according to Table 1 and be supplied in the specified grade (Notes to Table 1 and par. 8.1). 32.142M Copyright Canadian General Standards Board Provided by IHS under li

38、cense with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-.CGSB 32-142M 91 1874650 0015024 170 5.1.2 Pickled fish in barrels and other bulk containers shall be supplied in the following sue classes according to the length or count per barrel as specified (par.

39、 8.1) according to Fish Inspection Regulations: extra small, small, sma medium, medium, large, extra large. TABLE 1 Pickled Fish Grades (two best only): (1) “Choice Red,” “Choice Pink” or “Prime Mixed” (2) “Choice” or “Prime” (3) “Choice” or “Standard” (4) Class A “Fat” or “Fat Tropic” (5) “No. 1” o

40、r “No. 2” (6) “Full” or “Fillings” (7) Spring Mackerel: “Bright Spring” or “Spring” Summer Mackerel: “Choice” or “Summer” Fall Mackerel: “Choice Fall” or “Fall” (W Available ungraded 5.2 Salted Fish 5.2.1 Salted fish to this specification shall be processed as specified (par. 8.1) according to Table

41、 2 and be supplied in the specified grade, salt class and water content (Table 3 and notes to Table 2). Salted fish in barrels and bulk containers shali be supplied in any of the following size classes according to Fish Inspection Regulations as specified (par. 8.1): extra small, small, medium, larg

42、e and extra large. 5.2.2 TABLE 2 Salted Fish (Split) Species I Light Salted I Heavy Salted I GaspCure Grades (two best only): (1) “Choice” or “Prime” (2) “Prime” or “West India (= the lowest grade)” (3) “Selected” or “Choice” (4) “Choice” or “Srandard” (5) “Fancy” or “Choice” 32.142M 3 Copyright Can

43、adian General Standards Board Provided by IHS under license with CGSBNot for ResaleNo reproduction or networking permitted without license from IHS-,-,-CGSB 32.34211 93 D 3B74b50 0035025 007 D TABLE 3 Water Content of Salted Fish salt class Heavy Salted Designation Extra Hard Dried Hard Dried Dry Se

44、mi-dry ordinary cure Soft Dried Water Content, % by mass 32 32 - 38 38 - 40 40 - 44 44 - 50 50 - 54 I I ItalianHardDried 1 36 I Light Salted I HardDried Dried I I SOftDried 38 40 48 Gasp Cure Hard Dried Dried 5.3 5.4 6. 6.1 7. 7.1 8. 8.1 8.2 8.2.1 4 Smoked Fish - Smoked or smokeflavoured fish shaii

45、be supplied bone-in. Bloaters and bloater fillets shall be supplied in grades “choice” or “standard” as specified (par. 8.1). Vacuum-packed smoked or smoke-flavoured fish shaii be supplied frozen. Marinated Fish -Marinated fish shaii be supplied in the specifed type of marinade (par. 8.1). PREPARATI

46、ON FOR DELIVERY Unless otherwise specified (par. 8.11, preparation for delivery (packing, packaging, labelling and marking) shaii conform to normal commercial pracih. When so specified (par. 8.1) marinated or pickled fish shall be supplied in hermetically sealed containers. TESTING Sampling and test

47、ing shall be performed as given in the applicable inspection and product standards manuals of the Department of Fisheries and Oceans (par. 2.1.1). Defect defdtions and lot acceptance shall be as given in those manuals. NOTES Options - The following options must be specified in the application of thi

48、s specifkation: a. For pickled fish: species, processing, grade and size class for barrels or bulk containers (par, 5.1) b. For salted fish: species, processing, grade, size class, sait class and water content designation (par. 5.2 and c. The grade of bloaten desire (par. 5.3) d. Type of marinade fo

49、r marinated fish (par. 5.4) e. if marinated or pickled fish shaii be supplied in hermetically sealed containers (par. 6.1) f. Preparation for delivery, if other than as specified (par. 6.1). Source of Referenced Publications Table 3) The Acts and Regulations referred to in par. 2.1.1 and 2.1.2 may be obtained from the Canada Comunication Group, Publishing, Ottawa, Canada KIA OS9. Telephone (819) 956-4802. 32.142M Copyright Canadian General Standar