標準解讀

《GB/T 45170-2024 即食海帶制品質量通則》是一項針對即食海帶制品的質量標準，其主要目的是為了確保市場上銷售的即食海帶制品符合一定的安全與品質要求。該標準適用于以海帶為主要原料，經過加工處理后可以直接食用或簡單加熱即可食用的產品。

在原材料方面，標準規定了用于生產即食海帶制品的海帶應達到的基本條件，包括但不限于新鮮度、清潔程度以及是否含有異物等。此外，還對其他可能添加到產品中的輔料提出了明確的要求，強調所有材料都必須符合國家食品安全法律法規的規定。

對于生產工藝而言，《GB/T 45170-2024》詳細描述了從原料準備到成品包裝整個過程的操作規范，旨在通過標準化流程控制來保證產品質量穩定可靠。這其中包括清洗、切割、調味、殺菌等多個關鍵步驟的具體操作方法及參數設置。

感官指標是評價即食海帶制品好壞的重要依據之一。根據此標準，合格的產品應當具有良好的色澤、氣味和口感，不得有異味或者變質現象發生。同時，對于外觀形態也有相應的要求，如大小均勻、無破損等。

理化指標部分，則是對即食海帶制品中水分含量、鹽分比例以及其他特定成分（如果有的話）的最大允許值或最小保證值作出了明確規定。這些數據有助于消費者了解產品的營養成分構成，并為監管機構提供檢測依據。

微生物限量方面，《GB/T 45170-2024》設定了嚴格的限制標準，以防止因微生物污染而導致的食物中毒事件發生。具體來說，就是對大腸菌群數、霉菌計數等進行了嚴格控制，并且對于某些特定類型的致病菌也給出了“零容忍”的態度。

最后，在標簽標識方面，該標準要求所有即食海帶制品必須清晰準確地標明產品名稱、配料表、凈含量、生產日期、保質期、儲存條件、生產商信息等內容，以便于消費者做出知情選擇并正確保存使用。


如需獲取更多詳盡信息，請直接參考下方經官方授權發布的權威標準文檔。

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文檔簡介

ICS

67.120.30

CCS

X20

中華人民共和國國家標準

GB/T45170—2024

即食海帶制品質量通則

Generalqualityforready-to-eatkelpproducts

2024-12-31發布2025-07-01實施

國家市場監督管理總局發布

國家標準化管理委員會

GB/T45170—2024

目次

前言

·····································································································

Ⅲ

1

范圍

··································································································

1

2

規范性引用文件

······················································································

1

3

術語和定義

···························································································

1

4

產品分類

······························································································

1

5

原輔料

································································································

1

5.1

原料

······························································································

1

5.2

食鹽

······························································································

2

5.3

其他原輔料

······················································································

2

6

要求

··································································································

2

6.1

感官要求

·························································································

2

6.2

理化指標

·························································································

2

6.3

凈含量

···························································································

2

7

檢驗方法

······························································································

2

7.1

感官檢驗

·························································································

2

7.2

理化指標

·························································································

3

7.3

固形物

···························································································

3

7.4

脂肪

······························································································

3

7.5

凈含量

···························································································

3

8

檢驗規則

······························································································

3

8.1

組批規則

·························································································

3

8.2

抽樣方法

·························································································

3

8.3

出廠檢驗

·························································································

3

8.4

型式檢驗

·························································································

3

8.5

判定規則

·························································································

4

9

標識、包裝、運輸、貯存

············································································

4

9.1

標識

······························································································

4

9.2

包裝

······························································································

4

9.3

運輸

······························································································

4

9.4

貯存

······························································································

4

參考文獻

··································································································

5

Ⅰ

GB/T45170—2024

前言

本文件按照GB/T1.1—2020《標準化工作導則第1部分：標準化文件的結構和起草規則》的規

定起草。

本文件規定了食品質量相關技術要求，食品安全相關要求見有關法律法規、政策和食品安全標準等

文件。

請注意本文件的某些內容可能涉及專利。本文件的發布機構不承擔識別專利的責任。

本文件由全國食品工業標準化技術委員會（SAC/TC64）提出并歸口。

本文件起草單位：中國水產科學研究院黃海水產研究所、福建省紅太陽精品有限公司、山東海之寶

海洋科技有限公司、福建億達食品有限公司、青島聚大洋藻業集團有限公司、山東省海洋資源與環境研

究院、山東省海洋科學研究院。

本文件主要起草人：郭瑩瑩、王聯珠、嚴國圣、劉曉勇、劉天紅、徐英江、邱碧香、朱文嘉、

吳仕鵬、李娜、程躍謨、姚琳、江艷華、王海英、陳金林、林劍陽、張波、邱威杰、王小娟、于凡、

劉麗清。

Ⅲ

GB/T45170—2024

即食海帶制品質量通則

1范圍

本文件規定了即食海帶制品的原輔料要求、技術要求、檢驗規則及標識、包裝、運輸、貯存等要

求，描述了相應的檢驗方法，給出了產品分類。

本文件適用于即食海帶制品的生產、檢驗和銷售。

2規范性引用文件

下列文件中的內容通過文中的規范性引用而構成本文件必不可少的條款。其中，注日期的引用文

件，僅該日期對應的版本適用于本文件；不注日期的引用文件，其最新版本（包括所有的修改單）適用

于本文件。

GB/T191包裝儲運圖示標志

GB5009.3食品安全國家標準食品中水分的測定

GB5009.6食品安全國家標準食品中脂肪的測定

GB5009.44—2016食品安全國家標準食品中氯化物的測定

GB/T10786—2022罐頭食品的檢驗方法

GB/T30

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