This standard specifies the definition, index requirements, food additives, hygienic requirements for production and processing, packaging, labeling, transportation, storage and inspection methods of egg products. This standard applies to egg products made from fresh eggs with or without auxiliary materials through corresponding processing. GB 2749-2003 Hygienic Standard for Egg Products GB2749-2003 Standard download decompression password: www.bzxz.net

I 67.120.20
National Standard of the People's Republic of China
CB2749—2003
Issue 2/1ssG
Hygienic standard for egg products
IIygienic standard for egg productsIssued on September 24, 2003
Ministry of Health of the People's Republic of China
Standardization Administration of the People's Republic of China
Implementation on December 1, 2005
The full text of this standard is mandatory.
This product replaces 2791996.
This product is revised as follows:
CB2743.-20U3
According to the order (5.12), the original standard product structure has been modified to meet the requirements of Guangfeng Beijing Keke, and the sanitation requirements of the production process and the effective packaging and transportation have been added:
First, the limit quantity of the machine is added, the limit quantity of the salt is 0.0mg/kg, the limit quantity of the egg is 2.0/k. The limit quantity of the image is 0.2/ The bad changed to the total seat of the ice volume self-report people's book hostage rich old standard. This standard is from the sea 2. The stock is still on. This standard is issued by the People's Republic of China and the Ministry of Health of the People's Republic of China: This environmental note drafting single Xinjiang Chang Taiqin original control self, Ning Province Xiao Xiao Jianxiang Institute, Heilongjiang Province Lanzhou Supervision, Ministry of Health and Hygiene Supervision Center Beijing City Disease Control Center. This non-fee-based lead: Yanping Gu Hua, Xue Jiangping, Fan Ku Shu, Ministry Yuan Cheng, Bang Ying. Liang standard 1 car hundred times issued, 19 years - filter order. 1996, the first revision, this time the light first paragraph selected order, 1 Fan Guo
Egg product production standard
GB 27492093
This standard specifies the definition, inspection requirements, food additives, health requirements during production, packaging and labeling, and transportation of egg products. Storage Methods
The standard applies to products made of raw materials, with or without additives, and processed by the same process. 2 Normative References
The following documents are used as the references to this standard and become the terms of this standard. Any referenced document shall not be subject to any subsequent modification; The inclusion or revision of this standard does not warrant the inclusion of errors or revisions. However, the technical standards can be used to reduce the number of versions of these documents. For all references without date indication, the latest version of this standard applies. 5274 Fresh beef standard
G tablets 276 Food additives and hygienic standards for pesticides in food
GB/T4789.15 Food 14 Microbiological inspection
Value and product inspection
GHT U!,$
Determination of moisture in food
GB/T SUU9.
Determination of fat content in food
G/T 5009. 12
Determination of organic matter in food
Determination of organic matter in food
GBET 30. 14
Determination of total and organic matter in food
Determination of 666 and 2-hydroxybenzoic acid in foodGR:T009, 13
GB/T 300.47 Analysis method of the standard for eggs and egg products (14881 New use in food enterprises) 3 Terminology and definitions The following terms and definitions apply to this standard. Pasteurized whole egg is a product made from fresh eggs that has been beaten, sterilized, and then frozen. 3.2
Ice cellar yolk
Ice cellar yolk powder
Ice cellar yolk powder is made from fresh eggs, processed and frozen. 3.3
Ice cellar yolk powder is made from fresh eggs, processed and frozen. 3.4
Pasteurized whole egg powder
It is made from fresh eggs, which are beaten, killed and placed in a high temperature furnace: GB2749--2003
Egg yolk powder is made from eggs that have been melted, processed and dried to become a finished product. 3. 6
Albumen slices
Use fresh egg white as raw material, after processing, fermentation, drying to make egg products; 3.7
Use fresh egg as raw material, raw stone, yolk, etc. to make egg products (such as yolk gel or chemical products); 3.a
Use fresh egg as raw material, after using salt water containing pure yellow secretion, warm water, and other ingredients to make products. 4 Standard requirements
4.1 Raw materials
4.1.1 Raw material egg: industry standard (32748) 1.1.2 Auxiliary materials: should meet the corresponding national standards 2.2 Sensory indexes: The sensory indexes should meet the requirements of the relevant provisions of the enterprise. The sensory indexes should meet the requirements of the enterprise. The normal color and smell of the whole egg should be normal, and the smell should be normal, without impurities, bacteria, fish, and the like. The smell should be normal, especially the yellowish color or the like. The state of breathing and relaxation is limited. H has the smell of whole powder. It flows for years. The product is mixed with the state of the end of the period or the state of the later period. It can be evenly distributed among women, and there is a certain taste of real weight. There is no treatment bed. There is no product tablet to obtain a uniform delivery color. The normal atmosphere of protein H tablets. Little taste, no quality outside the complete package or academic style for the active clean medical voice, the cross-country search technology product: when the egg is complete, the blue and white square is obtained, it starts, the state, the positive effect, not successful, heart
war can heart, only with the taste and one, no odor type or clean after class, light time music film || tt || to let, method, pick back to hold into the color system special solution, only or the army a normal gas to light early into the shape complete, quality without cracks, line east service fall or unhappy disease, two self-color, live color package evaluation within one, excellent into the same shape, step sound complete to the British or color, swim solid shape, only positive fat, etc., different area 4.3 physical and chemical indicators || tt || potassium indicators should be box table 2 Regulations.
Pasteurized ice cream
Ba Maoqu whole class
Egg yolk
Albumen tablets
1060
Public whole
Asian powder
Has been approved by the People's Republic of China
Ba 5 series whole Si
Imported three monitor rats/(mg/10mg)
Melting Beijing (calculated as lactic acid)//100g)
tPh>/u-.kg)
Other preparations
(2a>/(ng:ke)
Machine God mE:
Bing:* Hg il)/trk)
666daodaonuo
4.4 Microbiological indicators
The biological indicators should meet the requirements of Table 3,
Table 2 Physical and chemical indicators
GB2748—2003
GESTES explosion determination
GB2749—2003
Total nutritional effect:
! [Killing
Oral [Death to the base is completely positive
Yu Gong's description
System Han Jin
Ba Mincai is Qi Bu powderwww.bzxz.net
Zhang Gantou
Causes dripping rain Salmonella South, Shigella schrenkiana)
5 Food additives
Table 3 Microbiological indicators
5.1 Good products should be added to the full pressure or should be combined with the cabinet according to the relevant standards and regulations 5.2 The quality and use of food additives should be in accordance with the regulations of (%27) 6 Hygienic requirements for the production and processing process
Li (3H14881 relevant regulations will be
7 Packaging
The packaging container and the book material should comply with the corresponding standards and relevant established. 8 Label
The identification requirements of the type of packaging production station should be in accordance with the relevant regulations 9 Extended storage and transportation
: nen x.?
s: thon
Do not expose to insects
The products should be stored in a shaded and well-ventilated place. They should not be stored in places with no signs, warnings, external signs, or items that are easily damaged
9.2 When transporting
the products should be transported in containers without any risk of damage. They should not be mixed with toxic, odorous, or other substances. :0Transportation method
10.1Sensory index
According to B/TSL9.47 Physical and chemical indicators: moisture: according to the method specified in GR/T0S, 10.2.1, GB/500S.6, high fat content, fresh salt H2O, acidity: according to the method specified in (1/T309.7, detailed information: according to the method specified in GRT00.11, inorganic content: GB=500S.1. General requirements of the method: (Hb0% 17) should be measured by the method specified. 10.2.8 Add six drops of water and measure according to the method specified in (1/533319). 10.3 Microbiological indicators
Test according to the method specified in GB/T4789.13,
CB274920C3
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.