This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned winter bamboo shoots in water. This standard applies to canned winter bamboo shoots in water made from winter bamboo shoots, which are processed, maled, sealed and sterilized. QB 1408-1991 Canned Winter Bamboo Shoots in Water QB1408-1991 Standard download decompression password: www.bzxz.net

Industry Standard of the People's Republic of China
Canned winter bamboo shoots, waterpack
Canned winter bamboo shoots, waterpack Subject Content and Scope of Application
QB/T1408-91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned winter bamboo shoots. This standard applies to canned winter bamboo shoots made from winter bamboo shoots, which are processed, canned, sealed and sterilized. 2
Referenced standards
GB4789.26
GB5009.11
GB5009.12
GB5009.13
Food hygieneMicrobiological examinationTest for commercial sterility of canned foodDetermination of total arsenic in food
Determination of lead in food
Determination of copper in food
Determination of tin in food
GB5009.16
GB11 671
1 Hygienic standard for canned fruit and vegetable foods
QB1006
QB1007
Inspection rules for canned foods
Determination of net weight and solid content of canned foodsZBX70004
ZBX70005
3 Terminology
3.1 Broken tip bamboo shoots
Sensory inspection of canned foods
Packaging, labeling, transportation and storage of canned foods Bamboo shoots with a cross-sectional diameter of 5 to 15 mm at the broken tip. 3.2 Trimmed bamboo shoots
For bamboo shoots with a trimmed part on the body, the depth of the V-shaped incision at the trimmed part shall not exceed one-half of the bamboo shoot meat, and the length shall not exceed one-quarter of the bamboo shoot
length.
3.3 Injured bamboo shoots
The length of the injured part of the bamboo shoot body shall not exceed one-third of the length of the bamboo shoot, and the depth of the injured part shall not exceed the thickness of the bamboo shoot meat. 3.4 Half a bamboo shoot
Slice a bamboo shoot longitudinally or crosswise in half or more. 3.5 Crude fiber
The bamboo shoot is too old and has a residue-like feel when eaten.
3.6 White precipitate
Amino acids contained in the bamboo shoot itself, white in color, often precipitated on the cut surface of the bamboo shoot or inside the bamboo shoot node. 3.7 Root nipple
Root bud at the base of the bamboo shoot.
3.8 Bamboo shoot skin
Young and tender bamboo shoot shell at the tip of the bamboo shoot.
3.9 Irregular bamboo shoots
Irregular bamboo shoots.
3.10 Canned winter bamboo shoots in clear water
Canned products made from whole winter bamboo shoots.
3.11 Mixed canned winter bamboo shoots in clear water
Canned products mixed with injured bamboo shoots, broken bamboo shoots, trimmed bamboo shoots, bamboo shoot tips, half bamboo shoots, and irregular bamboo shoots. 3.12-piece canned winter bamboo shoots in water
Canned winter bamboo shoots cut into thin slices of about 4.5mm thick, about 45mm long and about 25mm wide. 4 Product classification
Canned winter bamboo shoots in water are divided into three categories according to the shape of the bamboo shoots: whole pack, mixed pack and slice pack. Whole pack canned winter bamboo shoots in water, product code 812. 4.1
According to the size of the bamboo shoots, they are divided into large size 812L (net weight 2950g for 3 to 6 pieces). Medium size 812M (net weight 2950g for 7 to 10 pieces). Small size 812S (net weight 2950g for 11 or more pieces). 4.2 Mixed canned winter bamboo shoots in water, product code 8121. 4.3 Canned winter bamboo shoots in water, piece pack, product code 8122. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Winter bamboo shoots should be fresh, tender, milky white or light yellow, free from mold, pests and mechanical damage. Slight damage to the roots is allowed, but the bamboo shoots should not be damaged. 5.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Superior quality
First-class quality
Qualified quality
" Bamboo shoots are yellowish white and shiny; " Bamboo shoots are light yellow, and some bamboo shoots are allowed to be light yellow or off-white; "Color" The root nipple is allowed to be light gray or slightly reddish, and some bamboo shoots are allowed to be slightly reddish, or even light red; The soup is clear, and it is allowed to have "luster", and the root nipple is allowed to have "luster; The soup is allowed to be slightly turbid [a small amount of white precipitate
[light gray or light red; The soup is allowed to have Bamboo shoots are relatively clear, with a little bamboo shoots being allowed. The taste and smell have the taste and smell of canned winter bamboo shoots in clear water, without any peculiar smell. The bamboo shoots are tender and firm, with the tips being complete. The bamboo shoots are tender and firm, with the tips being tender and firmer than the bamboo shoots. The base incision is neat and flat, and the bamboo shoots are complete and flat. The bamboo shoots are plump, and the broken groups are plump and have a consistent appearance. The same bamboo shoot has a plump body and a uniform appearance. The number of bamboo shoots and trimmed bamboo shoots does not exceed half. [In canning] The size is roughly uniform
"; the size in the same can is relatively uniform. The size in the same can is relatively uniform. The shape is "mixed bamboo shoots are tender and firm; the size in the same can is relatively uniform. The bamboo shoots are tender and firm; the size in the same can is relatively uniform. The bamboo shoots are tender, the cut surface is relatively smooth, and the shape is approximately rectangular; the bamboo shoots are tender and have no obvious crude fiber. The thickness of the slices is relatively uniform. The cut surface is relatively smooth and the shape is approximately rectangular. The thickness of the slices in the same can is relatively uniform. Small
5.3 Physical and chemical indicators
【Uniform
5.3.1 Net weight shall meet the requirements of net weight in Table 2, and the average net weight of each batch of products shall not be less than the indicated weight. 5.3.2
Solids shall meet the requirements of solid content in Table 2, and the average solid weight of each batch of products shall not be less than the specified weight.
Table 2 Requirements for net weight and solidsbzxZ.net
1 Indicated weight (g)
500mL canned bottle
1 Allowable tolerance (%) / content (%) Specified weight (g) ±3.0
5.3.3 Heavy metal content
Should meet the requirements of GB11671.
5.4 Microbiological indicators
Should meet the commercial sterility requirements of canned food. 5.5 Defects
【Allowed tolerance (%)）
If the sensory requirements and physical indicators of the sample do not meet the technical requirements, it shall be counted as a defect. Defects are classified according to Table 3. Table 3 Sample defect classification
Serious defects
There is a noticeable odor;
Iron sulfide obviously contaminates the contents:
Hazardous impurities, such as broken glass, hair, foreign insects, metal shavings and tin beads with a long diameter greater than 3mm that have fallen off1
General impurities, such as cotton thread, synthetic fiber filament and tin beads with a long diameter not greater than 3mm that have fallen off; sensory requirements obviously do not meet technical requirements, and the quantity limit exceeds the standard; general defects
6 Test methods
6.1 Sensory requirements
Net weight negative tolerance exceeds the allowable tolerance;
Solid weight tolerance exceeds the allowable tolerance
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in QB1007.
6.3 Solids
Inspect according to the method specified in QB1007.
6.4 Heavy metal content
Determine tin, copper, lead and arsenic according to the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11 respectively.
6.5 Microbiological indicators
Test according to the methods specified in GB4789.26.
Testing rules
Perform according to QB1006.
Marking, packaging, transportation and storage
Perform according to the provisions of ZBX70005.
Additional remarks:
This standard is proposed by the Food Industry Department of the Ministry of Light Industry. This standard is under the jurisdiction of the National Food Fermentation Standardization Center. This standard is drafted by the Hunan Light Industry Research Institute and Chengbu Canning Factory. The main drafters of this standard are: Lu Haibo and Chen Yuanpeng. From the date of implementation of this standard, the original departmental standard QB475-76 "Canned Winter Bamboo Shoots" will be invalidated. Approved by the Ministry of Light Industry of the People's Republic of China on December 31, 1991 and implemented on August 1, 1992
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