Some standard content:
GB2749—1996
According to the spirit of the State Technical Supervision Bureau on cleaning up and rectifying national standards and the production situation of domestic egg products, the original GB2749-2756-81 and GB5128-85 were combined and revised into this standard, and the hygienic requirements for egg products such as "salted eggs and fermented eggs" were added. This standard was first issued on May 1, 1978, revised for the first time in 1981, and revised for the second time in November 1996. From the date of implementation, this standard will replace GB2749-81 "Sanitary Standard for Frozen Whole Eggs", GB2750-81 "Sanitary Standard for Pasteurized Frozen Whole Eggs", GB2751-81 "Sanitary Standard for Frozen Egg Yolks", GB2752--81 "Sanitary Standard for Frozen Egg Whites", GB2753-81 "Sanitary Standard for Pasteurized Whole Egg Powder", GB2754-81 "Sanitary Standard for Whole Egg Powder", GB2755-81 "Sanitary Standard for Egg Yolk Powder", GB2756-81 "Sanitary Standard for Egg White Slices" and GB5128-85 "Sanitary Standard for Preserved Eggs (Preserved Eggs)". This standard was proposed by the Ministry of Health of the People's Republic of China. This standard was drafted by the Henan Provincial Food Hygiene Supervision and Inspection Institute, and was drafted by the Hubei Provincial, Sichuan Provincial, Shanghai Food Hygiene Supervision and Inspection Institutes and the Tianjin Import and Export Commodity Inspection Bureau. The main drafters of this standard are: Wang Zhongzhou, Yang Xinshi, Li Linfu, Zhang Suge, Liu Hong, Dong Jixuan, and Zhu Liangci. This standard is interpreted by the Ministry of Health's Food Hygiene Supervision and Inspection Institute, which is the technical unit entrusted by the Ministry of Health. 71
1 Scope
National Standard of the People's Republic of China
Hygienic standards for egg products
Hygienic standards for egg products This standard specifies the definition, hygienic requirements and inspection methods for egg products. GB 2749—1996
Replaces GB 2749～2756 81
GB 512885
This standard applies to pasteurized frozen whole chicken eggs, frozen egg yolks, frozen egg whites, pasteurized whole chicken egg powder, egg yolk powder, egg white slices, preserved eggs (preserved eggs), salted eggs, and fermented eggs. 2 Referenced standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard is published, the versions shown are valid. All standards are subject to revision, and parties using this standard should explore the possibility of using the latest versions of the following standards. GB4789.2—94 Microbiological examination of food hygiene Determination of total colony count GB4789.3—94 Microbiological examination of food hygiene Determination of coliform group GB 4789. 4—94
Microbiological examination of food hygiene Test for salmonella Determination of water content in food
GB 5009. 3-85
GB 5009. 6--85
Determination of fat in food
GB/T 5009.11—-1996←
Determination of total arsenic in food
GB/T 5009.12—1996
GB/T 5009. 13 --1996
GB/T 5009. 14--1996
GB/T 5009. 17-- 1996
Determination of lead in food
Determination of copper in food
Determination of zinc in food
Determination of total mercury in food
GB/T5009.47-1996 Hygienic standard for analysis of eggs and egg products 3 Definitions
This standard adopts the following definitions.
3.1 Pasteurized whole frozon hen eggs Pasteurized whole frozon hen eggs Egg products made by beating, filtering, pasteurizing and freezing fresh eggs. 3.2 Frozen hen eggs
Egg products made by processing and freezing the yolks of fresh eggs. 3.3 Frozen hen albumen
Egg products made by processing and freezing the egg whites of fresh eggs. 3.4 Pasteurized whole egg powder Egg products made from fresh eggs through egg beating, filtering, low-temperature pasteurization and spray drying. 3.5 Egg yolk powder
Egg products made from the yolk of fresh eggs through processing and spray drying Approved by the Ministry of Health of the People's Republic of China on November 27, 1996 72
Implemented on May 1, 1997
3.6 Albumen flakes
GB2749—1996
Egg products made from the albumen of fresh eggs through processing, fermentation and drying. 3.7 Basified eggs
Reprocessed eggs made from fresh duck, chicken and other poultry eggs through a liquid (mud) prepared with quicklime, alkali, salt, etc. or a liquid prepared with sodium hydroxide, etc.
3.8 Salted eggs
Fresh duck, chicken and other poultry eggs, pickled in salt water or pure yellow mud, red mud, plant ash, etc. 3.9 Pickled eggs
Fresh chicken, duck and other poultry eggs, pickled in salt, wine lees and other ingredients. 4 Hygiene requirements
4.1 Sensory indicators
Sensory indicators should meet the requirements of Table 1.
Pasteurized frozen chicken eggs
Frozen egg yolk
Frozen egg white
Pasteurized chicken egg powder
Egg yolk powder
Egg white slices
Preserved eggs (preserved eggs)
4.2 Physical and chemical indicators
Firm and uniform, yellow or light yellow, with the normal smell of frozen chicken eggs, no odor, no impuritiesFirm and uniform, yellow, with the normal smell of frozen egg yolk, no odor, no impuritiesFirm and uniform, white or milky white, with the normal smell of frozen egg white Odor, no peculiar smell, no impurities, powdery or very loose blocks, uniform light yellow, with the normal odor of whole egg powder, no peculiar smell, no impurities, powdery or very loose blocks, uniform yellow, with the normal odor of egg yolk powder, no peculiar smell, no impurities, wafer-shaped, uniform light yellow, with the normal odor of egg white flakes, no peculiar smell, no impurities, the outer mud or coating is uniform and clean, the eggshell is complete, no cystic changes, no water sound when knocked, and the egg body is complete during dissection; the egg white is blue-brown, brown-brown or brown-yellow, translucent, elastic, and generally has pine flower patterns. The egg yolk is dark green or yellow with different shades, slightly sugary or coagulated. It has the taste and smell that preserved eggs should have, no peculiar smell, the outer shell is covered with mud (gray) and other coatings are clean and uniform, the eggshell is complete after mud removal, there is no mold spot, the egg yolk shadow can be seen when the light is transparent, the egg white is liquefied and clear during partial inspection, and the egg yolk is orange-red or yellow ring-shaped gel. The egg has the normal smell of salted eggs and no peculiar smell. The egg is intact, the egg membrane is not broken, and the eggshell is detached or not detached. The egg white is milky white or light yellow, the color is uniform, and it is in a paste or solidified state. The egg yolk is complete, yellow or orange-red, and semi-solidified. It has the normal mellow flavor of rotten eggs and no peculiar smell. The physical and chemical indicators should meet the requirements of Table 2 and Table 3. 73
Fat, %
Free fatty acids, %
Acidity, %
Mercury (in Hg), mg/kg
Mercury (in Hg) + mg/kg
Lead (in Pb), mg/kg
Copper (in Cu), mg/kg
Zinc (in Zn), mg/kg
Arsenic (in As), mg/kg
pH(): 15 dilution)
Salt (in Nacl), %
Exploratory basic nitrogen, mg/100g
4.3 Microbiological indicators
Pasteurization
Frozen whole eggs
Microbiological indicators should comply with the requirements of Table 4.
Total colony count, pieces/g
Coliform bacteria, MPN/100g
Pathogenic bacteria (referring to Salmonella)
Total colony count, pieces/g
Coliform bacteria, MPN/100g
Pathogenic bacteria (referring to Salmonella)
GB 2749-1996
Frozen egg yolk
Pasteurized
Frozen whole egg
Egg white slices
Frozen egg white
Pasteurized
Chicken whole egg powder
Traditional process
Sugar-coated preserved eggs
Frozen egg yolk
Frozen egg white
Not allowed to be detected
No Must be detected
Egg yolk powder
Other process
hard-core preserved eggs
Pasteurized
whole chicken egg powder
egg white slices
hard-core preserved eggs and
other preserved eggs
egg yolk powder
5 Inspection method
5.1 Moisture
According to GB5009.3.
5.2 Fat
According to GB5009.6.
According to GB/T5009.11.
According to GB/T5009.12.
According to GB/T5009.13.
According to GB/T5009.14.
According to GB/T5009.17.
5.8 Free fatty acids
According to GB/T5009.47.
5.9 Acidity
According to GB/T5009.47.
According to GB/T5009.47.
5.11 Saltbzxz.net
According to GB/T5009.47.
5.12 Volatile basic nitrogen
According to GB/T5009.47.
5.13 Sensory indicators
According to GB/T5009.47.
5.14 Total colony count
According to GB4789.2.
5.15 Coliform bacteria
According to GB4789.3.
5.16 Pathogenic bacteria
According to GB4789.4.
GB2749--1996
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