Standard No.:	GB 19295-2011
English Name:	National Food Safety Standard - Quick-frozen Food Made of Wheat Flour and Rice
Chinese Name:	食品安全国家标准 速冻面米制品
Chinese Classification:	X09    Hygiene, safety and labor protection
Professional Classification:	GB    National Standard
Source Content Issued by:	Ministry of Public Health
Issued on:	2011-11-21
Implemented on:	2011-11-21
Status:	superseded
Superseded by:	GB 19295-2021 National food safety standard Quick-frozen wheat flour / rice and prepared food
Superseded on:	2022-3-7
Superseding:	GB 19295-2003 Hygienic STANDARD for quick-frozen and pre-packed food made of wheat flour and rice
Target Language:	English
File Format:	PDF
Word Count:	1000 words
Translation Price(USD):	90.0
Delivery:	via email in 1 business day

1 Scope This standard is applicable to quick-frozen food made of wheat flour and rice. 2 Terms and Definitions 2.1 Quick-frozen food made of wheat flour and rice This kind of food is mainly produced by the raw material of cereal, such as wheaten flour, rice, and coarse grain, etc. And simultaneously it is mixed by some stuffing material with single or multiple ingredients as meat, birds, egg, aquatic product, vegetable, fruit material, sugar, oil, and flavoring material, etc. Then they become quick-frozen products through the shape of machine shaping (cooking). 2.2 Quick-freezing It refers to the method that make the products go through the maximum ice crystalline region, and finish the freezing processing technique when the mean temperature reaches -18℃. 2.3 Healthy products Products which are not cooked before freezing. 2.4 Cooking products Products which cannot eat immediately that are not cooked before freezing. 3 Technical Requirements 3.1 Requirements on raw materials Raw material shall be in accordance with the relevant standard and requirements. 3.2 Sensory index Sensory index shall meet those specified in Table 1.