Standard No.:	DB37/T 4031-2020
English Name:	Processing technical specification for lyophilized sea cucumber
Chinese Name:	冻干刺参加工技术规范
Chinese Classification:	X20    Aquatic products processing and products
Professional Classification:	DB    Provincial Standard
ICS Classification:	67.120.30 67.120.30    Fish and fishery products 67.120.30
Source Content Issued by:	Shandong Provincial Administration for Market Regulation
Issued on:	2020-07-09
Implemented on:	2020-8-9
Status:	valid
Target Language:	English
File Format:	PDF

本标准规定了冻干刺参(Apostichopus japonicus)加工的工艺流程、要求、加工用水、技术要点及生产记录等技术要求。
本标准适用于以鲜刺参、盐渍刺参等为原料，经预处、发制、冷冻干燥加工冻干刺参的过程。其他品种海参加工冻干海参的生产过程可参照执行。