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Industry Standard of the People's Republic of China
Canned pork sausage
QB/T3602-1999
This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of canned pork sausage.
This standard applies to canned pork sausage made from pork as raw material, processed into sausage, canning, sealing and sterilization.
Cited Standards
Fresh and frozen pork with skin
GB9959.2Fresh and frozen pork without skin
GB8884Edible potato starch
GB8885Edible corn starch
GB7900White pepper
GB5461Edible salt
GB317White sugar
GB1907Food additiveSodium nitrite
ZBX70004Sensory inspection of canned food
ZBX70005Packaging, marking, transportation and storage of canned foodQB1007Determination of net weight and solid content of canned foodGB/T12457Determination of sodium chloride in foodGB5009.33Nitrite and nitrate in food Determination of salts of benzoic acid GB5009.27 Determination of benzo(α) pyrene in food GB5009.16 Determination of tin in food
GB5009.13 Determination of copper in food
GB5009.12 Determination of lead in food
GB5009.11 Determination of total arsenic in food GB5009.17 Determination of total mercury in food GB4789.26 Microbiological examination of food hygiene GB9695.14 Determination of starch content in meat products
QB1006 Inspection rules for canned food
3 Terminology
3.1 Knife marks
Inspection of commercial sterility of canned food
Refers to the longitudinal marks left on the surface of the sausage after removing the casing. 3.2 RupturebzxZ.net
Refers to the obvious cracking of the sausage.
3.3 Flower sausage
refers to spots or plaques on the surface of sausages caused by uneven smoking. 3.4 Deformity
refers to deformation of sausages due to squeezing, with obvious bends. 3.5 Fat precipitation
refers to the fat floating on the surface of the soup after opening the can. 4 Product classification
Canned pork sausages are divided into three categories according to the presence or absence of casings and the shape: whole sausages with casings, whole sausages without casings, and canned pork sausages in sections. The canned pork sausages in sections with casings have a product code of 64; a.
b The canned pork sausages without casings have a product code of 641; the canned pork sausages in sections have a product code of 642. c.
5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Pork: It should meet the requirements of GB9959.1 or GB9959.2. 5.1.2
Edible salt: should meet the requirements of GB5461. White sugar: should meet the requirements of GB317.
Starch: should meet the requirements of GB8885 or GB8885. Sodium nitrite: should meet the requirements of GB1907. Casing: use sheep casing or artificial casing with normal color and smell and good processing, with a diameter of 14~18mm. 5.1.6
Jade fruit powder is brown-yellow, dry powder without coarse particles, without inclusions, with a significant and strong aroma, and without mildew or insect infestation. Pepper powder: should meet the requirements of GB7900. Ginger powder: use dry ginger powder without impurities and mildew, with normal spicy taste. Sensory properties
Should meet the requirements of Table 1.
Table 1 Sensory properties
" With casing: yellowish brown or light brown, "With casing: yellowish brown or light brown" With casing: brown or "The soup is clear. Without casing: pink, the soup is clear. Without casing: red. Without casing: light pink or light brown, red or light brown is allowed, red is allowed, the soup is slightly muddy, a small amount of fat is allowed, the color of each can is slightly muddy, a small amount of fat is allowed, the color of each can is slightly muddy, a small amount of fat is allowed, the color of each can is roughly uniform, no obvious smoked sausage is allowed, the color of each can is roughly uniform, the soup is slightly muddy, a small amount of fat is allowed, the color of each can is roughly uniform, the soup is slightly muddy, a small amount of fat is allowed, the color of each can is roughly uniform, the soup is slightly muddy, the color of each can ... Slightly mixed, a little
fat precipitation
segment length
has the taste and smell of canned pork sausage, no peculiar smell" the meat is tender, tight and elastic," the meat is relatively tender, tight and elastic" the meat is tender, tight, length, thickness and thickness are roughly uniform, no cracks" the length, thickness and thickness are roughly uniform, "short, thickness and thickness are roughly uniform, cracks, deformities, knife marks are allowed.
no cracks and obvious deformities, some unobvious deformities are allowed [425g and 454g are packed in 10 pieces per can;
" knife marks. 425g and 454g are packed in" slight cracks per can. Segment packing: 1950g is packed in 20~22 pieces per can, the same/10~11 pieces, 950g is packed in 18~140~60mm per can. 【Batch number of roots consistent
Physical and chemical indicators
【22 roots, the same batch of roots consistent
Net weight: It should meet the net weight requirements in Table 2, and the average net weight of each batch of products should not be less than the indicated weight. Solids: It should meet the solid content requirements in Table 2, and the average solid weight of each batch of products should not be less than the specified weight Table 2
Indicated weight!
500ml canned bottle l
Starch content is not more than 2%.
Net weight and solid content
Allowed tolerance|Contains
Sodium chloride content is 1.5%~2.5%.
Sodium nitrite content is not more than 30mg/kg.
Benzo (α) content is not more than 0.001mg/kg. Heavy metal content should meet the requirements of Table 3.
Heavy metal content
Metric|Tin (Sn)|Copper (Cu) Lead (Pb)|Arsenic (As)
≤200
Microbiological index
|Specified weight|Allowed tolerance
Mercury (Hg)
Should meet the commercial sterility requirements of canned food. 5.5
If the sensory properties and physical indicators of the sample do not meet the technical requirements, it should be recorded as a defect, and the defects should be classified according to Table 4. Table 4 Sample defect classification
Category!
1 Obvious odor
Serious defects Iron sulfide obviously contaminates the contents
1 Harmful impurities, such as broken glass, hair, foreign insects, metal shavings and tin beads with a length greater than 3mm that have fallen off
1 General impurities, such as cotton thread, synthetic fiber filaments, tin beads with a length not greater than 3mm that have fallen off, livestock and poultry hair, etc. The sensory performance obviously does not meet the technical requirements, and the quantity is limited. Exceeding the standard General defects Net weight negative tolerance exceeds the allowable tolerance Solid tolerance exceeds the allowable tolerance
6 Test method
6.1 Sensory performance
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in QB1007.
6.3 Solid content
Inspect according to the method specified in QB1007.
Starch content
Determine according to the method specified in GB9695.14.
Sodium chloride content
Determine according to the method specified in GB/T12457.
Sodium nitrite content
Determine according to the method specified in GB5009.33.
6.7Benzo(α)pyrene content
Determine according to the method specified in GB5009.27.
6.8Heavy metal content
Determine the contents of tin, copper, lead, stele and mercury according to the methods specified in GB5009.16, GB5009.13, GB5009.12, GB5009.11 and GB5009.17. 6.9Microbiological indicators
Tested according to the method specified in GB4789.26.
Inspection rules
Should comply with the provisions of QB1006.
Marking, packaging, transportation, storage
Should comply with the provisions of ZBX70005.
Additional notes:
This standard is under the jurisdiction of the Food Fermentation Industry Science Research Institute of the Ministry of Light Industry. This standard was drafted by the Arctic Ocean Food Company. The main drafter of this standard: Yang Ruiqun.
From the date of implementation of this standard, the former Light Industry Ministry standard QB413--76 "Canned Pork Sausage" will be invalidated. Approved by the Ministry of Light Industry of the People's Republic of China on March 10, 1990 and implemented on October 1, 1990
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