This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned squid in oil. This standard applies to canned squid in oil that is made from fresh or frozen or refrigerated squid, which is processed, cut into pieces, canned, seasoned, sealed and sterilized. QB/T 3607-1999 Canned Spanish Mackerel in Oil QB/T3607-1999 Standard download decompression password: www.bzxz.net

3607-1999
Subject content and scope of application
Industry Standard of the People's Republic of China
Canned dace in oil
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned dace in oil. This standard applies to canned dace in oil made from fresh or frozen or refrigerated dace as raw material, which is processed, cut into pieces, canned, seasoned, sealed and sterilized. Cited standards
GB5461
Edible salt
GB1534
Peanut oil
GB1535
Soybean oil
GB1536
Rapeseed oil
ZBX70004Sensory inspection of canned foods
QB1007
Determination of net weight and solid content of canned foodsGB/T12457
GB5009.16
GB5009.13
GB5009.12
GB5009.11
GB5009.1 7
GB4789.26
QB1006
Determination of sodium chloride in food
Determination of tin in food
Determination of copper in food
Determination of lead in food
Determination of total arsenic in food
Determination of total mercury in food
Microbiological examination of food hygieneWww.bzxZ.net
Testing of commercial sterility of canned food
Testing rules of canned food
ZBX70005
3 Terminology
3.1 Tight tissue
Packaging, labeling, transportation and storage of canned food refers to the close connection of bones and flesh without thorns.
3.2 Evenly matched parts
Refers to the proper matching of neck, belly and tail for canning. 3.3 The length is roughly uniform
The difference between the longest and shortest sections of each can shall not exceed 10mm. Product classification
The product code is 302.
5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Mud fish: fresh or frozen fish, with elastic muscles, tightly connected bones and meat, each fish weighing more than 0.5kg, and spoiled mud fish shall not be used
5.1.2 Edible salt: shall meet the requirements of GB5461. 5.1.3 Refined oil: shall meet the requirements of GB1534 or GB1535, GB1536. 5.2 Sensory properties
shall meet the requirements of Table 1.
Table 1 Sensory properties
"The color of the fish pieces is normal, and the skin is shiny"The color of the fish pieces is normal, and the skin still has"The color of the fish pieces is relatively normal, and the oil is relatively clear
"The glossy and oil is relatively clear
"It has the taste and smell that canned oil-soaked dace should have, without any peculiar smell
"The tissue is tight and elastic, not broken
"Loose, the fish pieces are loaded vertically, and the cut surface is flat
"The tissue is tight, and slight breakage is allowed
"Still clear
"The tissue is relatively tight, and slight breakage is allowed
"Loose, the fish pieces are loaded vertically, and the parts are matched""The parts are matched. The length of the fish pieces is roughly uniform, uniform, and the length of the fish pieces is roughly uniform. Slight peeling is allowed. The tail is allowed to peel, and the diameter of the tail is not less than 10mm. The small piece does not exceed 1 piece. 5.3 Physical and chemical indicators 5.3.1 The net weight shall meet the requirements of the net weight in Table 2, and the average net weight of each batch of products shall not be less than the indicated weight. The solid content shall meet the requirements of the solid content in Table 2, and the average solid weight of each batch of products shall not be less than the specified weight in 5.3.2, of which oil is 10% to 15% of the solid weight. Table 2 Net weight and solid content tt||Specified weight
Indicated weight丨Tolerance丨Content
500ml canned bottle
Sodium chloride content is 1.0%~2.0%.
Heavy metal content shall meet the requirements of Table 3.
Heavy metal content
Food (fish + oil)
Tolerance
1Tin (Sn)
Standard ≤200
Microbiological indicators
Copper (Cu)
「Lead (Pb)「Arsenic (As)「Mercury (Hg)≤1.0—
Should meet the commercial sterility requirements of canned food. Defects
If the sensory properties and physical indicators of the sample do not meet the technical requirements, it shall be recorded as a defect, and the defects shall be classified according to Table 4. Table 4 Sample Defect classification
[Obvious odor
Serious defect Iron sulfide is obviously contaminated Contents are trapped
Hazardous 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. "Sensory performance obviously does not meet technical requirements, and there are quantity restrictions and exceed the standard General defects Net weight negative tolerance exceeds the allowable tolerance | Solids 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 1007.
Solids Content
Tested by the method specified in QB1007.
6.4 Sodium chloride content
Tested by the method specified in GB/T12457.
6.5 Heavy metal content
Determine the contents of tin, copper, lead, arsenic and mercury by the methods specified in GB5009.16, GB5009.13, GB5009,12, GB5009.11 and GB5009.17.
6.6 Microbiological indicators
Tested by the method specified in GB4789.26.
Testing rules
Should comply with the provisions of QB1006.
Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional remarks:
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 Yantai Canning Factory. The main drafters of this standard are Liu Zhaoxiu and Zhao Kelan. From the date of implementation of this standard, the former Ministry of Light Industry standard QB245-76 "Canned dace in oil" will be invalid. 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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