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This standard replaces GB 19295-2011 National food safety standard — Quick-frozen wheat flour and rice products.
The following main changes have been made with respect to GB 19295-2011:
——Modify standard name;
——Modify the scope;
——Modify "Terms and definitions";
——Modify "Sensory requirements";
——Modify "Physical and chemical index";
——Modify "Contaminant limits";
——Add "Mycotoxin limits";
——Add "Microbial limits";
——Modify other requirements.
National food safety standard — Quick-frozen wheat flour and rice food and prepared food
1 Scope
This standard is applicable to quick-frozen wheat flour and rice and prepared food instead of quick-frozen animal aquatic products.
2 Terms and definitions
2.1 quick-frozen wheat flour and rice food
quick-frozen food that is made from raw materials with one or more kinds of grains, such as wheat, rice, corn, miscellaneous grains and their products, or with added stuffing/ingredients, then produced after processing and shaping
2.2 quick-frozen prepared food
quick-frozen food that is made from one or more kinds of raw materials, such as grains, beans, potatoes, livestock and poultry meats, eggs, raw milk, aquatic products, fruits and vegetables, edible mushrooms, or with added stuffing/ingredients, then produced after preparing, processing and shaping
2.3 raw product
ready-to-eat or non-ready-to-eat quick-frozen food that has not been heated and cooked before freezing
2.4 cooked product
ready-to-eat or non-ready-to-eat quick-frozen food that has been heated and cooked before freezing
3 Technical requirements
3.1 Requirements for raw materials
The raw materials shall meet the corresponding food standards and relevant requirements.
3.2 Sensory requirements
Sensory requirements shall meet those specified in Table 1.
Table 1 Sensory requirements
Item Requirements Inspection method
Color and luster Having the proper color and luster of the product Put proper amount of sample into white porcelain dish and inspect whether there is foreign matter under the natural light. Smell it, then rinse your mouth with warm boiled water, and taste it according to the eating method indicated on the package.
Taste and flavor Having the taste and smell of the product, without peculiar smell.
State Having the proper shape of the product, without deformation, damage and frosting on the surface. No visible foreign matter both on the outside and inside.
3.3 Physical and chemical index
3.3.1 For quick-frozen wheat flour and rice and prepared food that is stuffing or adding with animal food, nut and seed, or prepared by fat product, the physical and chemical indexes shall meet the requirements in Table 2.
Table 2 Physical and chemical index
Item Index Inspection method
Peroxide value (in terms of fat)/(g/100g) ≤ 0.25 GB 5009.227
3.4 Contaminant limits
The quick-frozen wheat flour and rice food with stuffing shall comply with the regulations of 〝wheat flour and rice products with stuffing" in GB 2762, and the contaminant limits of other products shall comply with the corresponding regulations in GB 2762.
3.5 Mycotoxin limits
The mycotoxin limits shall comply with GB 2761.
3.6 Microbial limits
3.6.1 The microbial limits shall comply with corresponding regulations of generic foods in GB 29921.
3.6.2 The microbial limits of ready-to-eat raw products and ready-to-eat cooked products shall also comply with the regulations in Table 3.
Foreword i
1 Scope
2 Terms and definitions
3 Technical requirements
4 Other requirements
