This standard specifies the terms and definitions, requirements, test methods, inspection rules, marking, packaging, transportation and storage of green food edible fungi. This standard applies to fresh and dried edible fungi cultivated and wild. NY/T 749-2003 Green Food Edible Fungi NY/T749-2003 Standard Download Decompression Password: www.bzxz.net

JCS 67. 080. 20
Agricultural Industry Standard of the People's Republic of China
NY/7492003
Green Food
Edible Fungi
GreenfodEdihlemushrmom
2003-12-01 Issued
Ministry of Agriculture of the People's Republic of China
2004-03-01 Implementation
This standard was proposed by the Ministry of Agriculture of the People's Republic of China. Foreword
This standard was issued by the Green Food Development Center of the Ministry of Agriculture of the People's Republic of China. NY/T749—2003
Original unit of this standard: Edible Fungi Quality Supervision and Inspection Center of the Ministry of Agriculture (Shanghai), Edible Fungi Research Institute of Shangyou Agricultural Materials College
Main drafters of this standard: Xia Nan. Er Wandong, Men Zhaomei, Zhu Shaoou, Ke Qi, Qu Hui, Guan Siming. 1
1 Specification
Green Food Edible Fungi
NY/T749—2003
This standard specifies the technical specifications of green food edible fungi, including definitions, requirements, test methods, age inspection rules, packaging, transportation and storage.
This standard is applicable to fresh edible fungi products. 2 Normative References
The following clauses become clauses of this standard through reference in this standard. For referenced documents with dates, all amendments (not including the contents of the references) or revisions, and the versions thereof, are not applicable to this standard. However, the parties who reached an agreement on this standard shall study whether the latest version of this document can be used. For referenced documents without dates, the latest versions shall apply to this standard. GB/T 500S. Determination of total pesticides in foods GB/T 500S.12 Determination of total pesticides in foods GB/T 500S.15 Determination of total and organic pesticides in foods GB/T 500S.15 Determination of total and organic pesticides in foods GB/T 500S.15 Determination of hexachlorobenzene and herbal remedies in foods GB/T 500S.2c Determination of organophosphorus pesticides in foods GB/T 500S.25 24
Determination of orthosulfate in food
GB/T5000.1C5 Determination of residual mycochloridin in yellow rice GB/T500(S.1!3
Determination of residual murine acid, ester and ammoniacal acid in granular food GB/T500S.188 Determination of benzoate and polyol in fruit GH7718
General standard for food standards
H12533 ​​Food Methods used
C0/T13
Determination of moisture content in food
CBT133 Determination of impurities before consumption
NY3S1 Technical case for green food yield environmental change Green food packaging standard
NY/TEE
NY/TS39 Standard for the rapid development of green food
3 Terms and definitions
The following terms and definitions are used in this technical standard. 3. 1
1 Impurities
Details: For product materials (such as grass, wood, cottonseed, etc.) 1:3.2
Harmful impurities Detrlmental Foreig mattery, unhygienic materials (such as indigo, body, animal hair and excrement, glass, sand, etc.) NY/F749—2003
4 Requirements
4.1 Origin environment
Should comply with the provisions of VY/T 31
4.2 Pesticide use
Should comply with the provisions of NY93
4. 3. The water content should comply with the requirements of Table 1. The physical, chemical and hygiene indicators should comply with the requirements of Table 2. The water content should comply with the requirements of Table 1. The water content should comply with the requirements of Table 2. The water content should comply with the requirements of Table 1. The water content should comply with the requirements of Table 1. The water content should comply with the requirements of Table 1. AAH:HK)/imzk
Rundai/(ug/kg）
$Nanling(rsor.dvi)/(mg/cg)
Dhe (dhleus)/(g/kg)
Aokai (delree-rin)g/）
:*nthnng/g:
Bai llt.rual:uug/g
Table 1 Patient's requirements
Shape correct and regular
Used 1.
Most of the medicine is normal, regular, full
Real and has group
Normally edible. There is no strange smell
No peculiar smell such as raw bacteria
No (containing impurities of raw bacteria)
Table 2 Physical and chemical and hygiene indicators
5 Test method
NY/T749—2003
Judge by hand: nose to judge the smell: eyes to observe the shape, color and size. The test method for broken mushrooms and mushrooms is as follows:
randomly select detailed products 5C and hold them accurate to seven (0.1), and use a large average weight of 0.1 to weigh the members of each sample. Use formula (1) to calculate the percentage of the total potential in the sample, and the result is accurate to one decimal place. X=m×103%
Wherein:
Broken mushrooms, some drugs, electric mushrooms. The percentage of impurities (%》): Broken mushrooms, love sex needs, pills, the amount of impurities, the unit is gram (name): fold--the mass of the sample, the unit is gram (g) 5.2 Impurities
Release according to GB/T12533.
5.3 Water content
According to GH/125A: current regulations
5.4 Hygiene indicators
5. 4. 1 God
'B/TCU.1 regulations are implemented
5. 4. 2 Mercury
According to GB/500U, 7 regulations for hot conduct
According to GH production 5005,-2 regulations for hot conduct.
5. 4. 4 Town
According to GB/T500S.15 ruling
5. 2. 5 SulfiteWww.bzxZ.net
According to (B/T5009.34 provisions
5.4. 6, 666, Didi
According to (3/T5009.19 provisions
5.4.7 Doyinling
According to GB/T5009.188 current provisions.
5.4. Japanese enemy
According to GT.2G provisions.
5. 4. 9 Oxygen oxygen chrysanthemum cool, secret machine chrysanthemum sound
According to G/Tn011C current provisions.
5.4.10 Hundred acres of cleanup
Release according to R/G09, 1GF provisions.
NY/T 749-2003
6 Inspection rules
E.1 Inspection categories
6.1.1 Type inspection
Type inspection is to conduct a comprehensive inspection on the product, that is, to inspect all the requirements specified in this standard. Type inspection is selected in the following cases:
Applying for green food label or conducting annual sampling inspection of green food: The national production supervision agency or the competent department of the industry puts forward type inspection requirements: The difference between the results of the previous and subsequent sampling inspections is too large! Due to artificial production technology, the environment has changed greatly.
6.1.2 Delivery inspection
Before each batch of products is delivered, the producer shall conduct delivery inspection. Delivery inspection includes product, label and packaging. After passing the inspection and with the qualified transport documents, the goods can be delivered. 6.1.3 Batch inspection: Edible fungi of the same origin, specification and channel are taken as one batch: Edible fungi of the same origin and specification in wholesale markets are taken as one batch for inspection, and those of the same channel in supermarkets are taken as one batch for inspection. 6.2 Sampling method: 6.2.1 According to the method specified in GR/712530, 6.2.2 The items filled in the inspection form should be consistent with the actual goods. If the goods are different from the actual goods, the variety and specification are unclear, and the packaging container is seriously damaged, the delivery unit shall check and handle them before sampling. 6.3 Packaging inspection: According to the normal regulations, 6.4 Judgment rules: 6.4.If any of the sensory indicators such as odor, impurities, insect pests, and zero rot are unqualified in the previous shift, you can resample for a second time. If any of the above sensory indicators is still unqualified, the product of this batch will be judged as unqualified. 6.4.2 If the water content and any of the following indicators cannot meet the expected requirements, the products of this batch will be returned to the factory. 6.4.3 The batch shall be packaged with this mark. If the batch fails to meet the standard, the manufacturer shall make corrections and re-test 11 times. 7.1 The green mark of good product shall be clearly marked on the package. 7.2 The label on the package shall meet the requirements of G718. 8.1 Packaging, transportation and storage 8.1 Packaging 8.1.1 The containers used to pack the products, such as boxes, etc., shall be designed according to the size of the products. The same specifications shall be used. The products shall be small, clean, dry, free of contamination and odor. The inner wall shall be free of protrusions, insects, flames, etc. The bottom of the box shall be free of moisture and commercial layers. The plastic pins shall meet the requirements of Y/8.
8.1.2 The types of products to be inspected shall be arranged in accordance with the regulations: 8.1.3 The packaging and unit weight of each batch of products shall be consistent. The net content of each piece of packaging shall not exceed 1kg. 8.1.4 According to the packaging inspection regulations, weigh the samples taken piece by piece, and the net content of each piece shall not be lower than the net content marked on the outside of the package. 4
5.2 Transportation
2.1 Handle gently during transportation to avoid mechanical damage. 8.2.2 The transportation tools must be clean and free of contaminants and foreign objects. 8.2.3
Do not expose to sunlight, rain or dew during transportation. Do not mix with toxic and harmful substances or fresh animals for transportation. 8.2. 4
8.2. 5 Fresh products must be transported at a temperature of 1~1℃ (fresh products must be transported at 14 8.3 Purchase and storage 8.3.1 Store edible mushrooms in a dry, clean place away from the north and the south. NY/T749—2003 2 Fresh mushrooms can be stored at 1% to 1% humidity for up to several days (depending on the type of mushroom and packaging method): Fresh straw mushrooms can be stored at 14°C to 168°C. 3.2 Fresh straw mushrooms can be stored at 14°C to 168°C.
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