标准解读

《GB/T 45170-2024 即食海带制品质量通则》是一项针对即食海带制品的质量标准，其主要目的是为了确保市场上销售的即食海带制品符合一定的安全与品质要求。该标准适用于以海带为主要原料，经过加工处理后可以直接食用或简单加热即可食用的产品。

在原材料方面，标准规定了用于生产即食海带制品的海带应达到的基本条件，包括但不限于新鲜度、清洁程度以及是否含有异物等。此外，还对其他可能添加到产品中的辅料提出了明确的要求，强调所有材料都必须符合国家食品安全法律法规的规定。

对于生产工艺而言，《GB/T 45170-2024》详细描述了从原料准备到成品包装整个过程的操作规范，旨在通过标准化流程控制来保证产品质量稳定可靠。这其中包括清洗、切割、调味、杀菌等多个关键步骤的具体操作方法及参数设置。

感官指标是评价即食海带制品好坏的重要依据之一。根据此标准，合格的产品应当具有良好的色泽、气味和口感，不得有异味或者变质现象发生。同时，对于外观形态也有相应的要求，如大小均匀、无破损等。

理化指标部分，则是对即食海带制品中水分含量、盐分比例以及其他特定成分（如果有的话）的最大允许值或最小保证值作出了明确规定。这些数据有助于消费者了解产品的营养成分构成，并为监管机构提供检测依据。

微生物限量方面，《GB/T 45170-2024》设定了严格的限制标准，以防止因微生物污染而导致的食物中毒事件发生。具体来说，就是对大肠菌群数、霉菌计数等进行了严格控制，并且对于某些特定类型的致病菌也给出了“零容忍”的态度。

最后，在标签标识方面，该标准要求所有即食海带制品必须清晰准确地标明产品名称、配料表、净含量、生产日期、保质期、储存条件、生产商信息等内容，以便于消费者做出知情选择并正确保存使用。


如需获取更多详尽信息，请直接参考下方经官方授权发布的权威标准文档。

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文档简介

ICS

67.120.30

CCS

X20

中华人民共和国国家标准

GB/T45170—2024

即食海带制品质量通则

Generalqualityforready-to-eatkelpproducts

2024-12-31发布2025-07-01实施

国家市场监督管理总局发布

国家标准化管理委员会

GB/T45170—2024

目次

前言

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

Ⅲ

1

范围

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

1

2

规范性引用文件

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

1

3

术语和定义

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

1

4

产品分类

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

1

5

原辅料

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

1

5.1

原料

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

1

5.2

食盐

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

2

5.3

其他原辅料

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

2

6

要求

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

2

6.1

感官要求

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

2

6.2

理化指标

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

2

6.3

净含量

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

2

7

检验方法

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

2

7.1

感官检验

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

2

7.2

理化指标

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

3

7.3

固形物

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

3

7.4

脂肪

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

3

7.5

净含量

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

3

8

检验规则

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

3

8.1

组批规则

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

3

8.2

抽样方法

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

3

8.3

出厂检验

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

3

8.4

型式检验

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

3

8.5

判定规则

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

4

9

标识、包装、运输、贮存

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

4

9.1

标识

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

4

9.2

包装

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

4

9.3

运输

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

4

9.4

贮存

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

4

参考文献

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

5

Ⅰ

GB/T45170—2024

前言

本文件按照GB/T1.1—2020《标准化工作导则第1部分：标准化文件的结构和起草规则》的规

定起草。

本文件规定了食品质量相关技术要求，食品安全相关要求见有关法律法规、政策和食品安全标准等

文件。

请注意本文件的某些内容可能涉及专利。本文件的发布机构不承担识别专利的责任。

本文件由全国食品工业标准化技术委员会（SAC/TC64）提出并归口。

本文件起草单位：中国水产科学研究院黄海水产研究所、福建省红太阳精品有限公司、山东海之宝

海洋科技有限公司、福建亿达食品有限公司、青岛聚大洋藻业集团有限公司、山东省海洋资源与环境研

究院、山东省海洋科学研究院。

本文件主要起草人：郭莹莹、王联珠、严国圣、刘晓勇、刘天红、徐英江、邱碧香、朱文嘉、

吴仕鹏、李娜、程跃谟、姚琳、江艳华、王海英、陈金林、林剑阳、张波、邱威杰、王小娟、于凡、

刘丽清。

Ⅲ

GB/T45170—2024

即食海带制品质量通则

1范围

本文件规定了即食海带制品的原辅料要求、技术要求、检验规则及标识、包装、运输、贮存等要

求，描述了相应的检验方法，给出了产品分类。

本文件适用于即食海带制品的生产、检验和销售。

2规范性引用文件

下列文件中的内容通过文中的规范性引用而构成本文件必不可少的条款。其中，注日期的引用文

件，仅该日期对应的版本适用于本文件；不注日期的引用文件，其最新版本（包括所有的修改单）适用

于本文件。

GB/T191包装储运图示标志

GB5009.3食品安全国家标准食品中水分的测定

GB5009.6食品安全国家标准食品中脂肪的测定

GB5009.44—2016食品安全国家标准食品中氯化物的测定

GB/T10786—2022罐头食品的检验方法

GB/T30

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