This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned straw mushrooms. This standard applies to canned straw mushrooms made from fresh straw mushrooms, which are processed, pre-cooked, canned, salted, sealed and sterilized. QB/T 3615-1999 Canned Straw Mushrooms QB/T3615-1999 Standard download decompression password: www.bzxz.net

Classification number: X77
Light Industry Standard of the People's Republic of China
QB/T3615-:1999
2.B/TX77004—1990
Canned Straw Mushrooms
Published on April 21, 1999
National Light Industry Bureau
Implemented on April 21, 1999
QB/T:3615-1999
This standard is the original professional standard Z/TX77004—1990, which was converted to QB/T3615··1999 by the National Light Industry Bureau [1999112], and the content remains unchanged. This standard is issued by the Industry Management Department of the National Light Industry Bureau. This standard was drafted by the National Food Fermentation Standardization Center. This standard was issued by Guangzhou Duantou Food Industry Co., Ltd. The main person in charge of this standard is Huang Xi.
When this standard is implemented, it will replace the original light industry professional standard ZBX7004-9 straw mushrooms issued by the Ministry of Light Industry
Light Industry Industry Standard of the People's Republic of China
Canned Straw Mushrooms
1 Subject Content and Applicable Scope
QB/T 3615-1999
Replaces 7R/TX77UJ4~199)
This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements of canned straw mushrooms.
This standard is applicable to straw mushroom heads made from fresh straw mushrooms, which are processed by adding salt water, pre-cooking, filling lungs, adding salt water, sealing and killing rats.
2 Reference standard
CB 5461
Food Station
ZBX76004www.bzxz.net
QB1007
Sensory fluid of fresh food
Ratio of weight and shape content of fresh food
CR/T12457
G3 4789.26
GH5009,13
GR SUU12
ORIDGG
Determination and method of chemical analysis in food
Biological inspection of food for commercial useDetermination of food in food
Determination of sodium in food
Determination of sodium in food
General food inspection requirements
ZBX70005| |tt||Food packaging, labeling, picking and handling of fruit pure food hygiene standards
GE1I6Y1
3.1 Grape film
refers to the brain of the grass stamens in the ripening period.
3.2 North enterprise station
refers to the grass with bacterial film condensation and bacterial appearance.
3.3 Mushroom
refers to the part of the female part after the opening of the medicine,
refers to the part of the body that has been broken 3.5 Fragments (scattered pieces) refer to the invisible pieces that fall off after the mushroom body is broken. 3.6 Notches refer to the parts of the body that are missing due to mechanical damage. Approved by the State Bureau of Light Industry on April 21, 1999, implemented on April 21, 1999. 3.7 External defects refer to the missing parts of the body. Q8/T3615—1999 The shape is incomplete, irregular, and the color is inconsistent. 3.8 Chips refer to the shapeless pieces that fall off from the workpiece during processing. 3.8 Straw mushroom heads are made of intact straw heads: 3, 10 pieces of straw heads are made of approximately half of the longitudinal cut body. 4 Product classification Straw mushroom heads are divided into two categories according to the shape of the straw. Fee blue mushroom heads, product number is 852;
b,: straw cans, production% I am 11B technical requirements
5.1 Raw and auxiliary materials
5, 1, 1 car: new successor, southern companion, fungus year, once many workers 1m1mg5, 1, 2 edible style: should be in accordance with GB54GJ. 5.2 The flaky
should meet the requirements of Table 1.
5.3 Egg index
The color of the mushroom body should be white, gray, gray or brown. The color of the mushroom body should be consistent in the same can. The juice should be clear and steamed. The mushroom body should be brown or brown. The mushroom body color should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. The mushroom body should be smooth and sour. ||The size is even, the cracks, holes, and external manifestations are small, the quality of the tablets exceeds the medical return rate of 5 products, the tablets do not fall off, the tablets are not over the shape, the body is weak, the size is even, the light is light, the mouth, gaps, and external manifestations are not good, the body is not twisted, the core end of the tablets is not over the solid, the color is black or brown. There is no mixing, the color is balanced, the whole body is intact, the unit price is not bad, the total amount of tablets is not bad, the tablets are not changed, the total amount of tablets is not less than the specified amount. 5.3.1 The purity should meet the requirements of the purity in Table 2, and the purity of the products in the next batch should not be less than the specified amount. QB/T3615-1599 5.3, 2 The solid content should meet the requirements of the solid content in Table 2, and the average solid weight of each batch of products should not be less than the specified amount.
500m hungry bottle
Tablet weight and shape content
Complete packaging
5.3.3 Sodium chloride content is 0.8%~1.5,
5.3.4 The product content meets the requirements of G11671. 5.4 Microbiological indicators
Control and meet the requirements of food commerce. 5.5 The sensory requirements and physical indicators of the product do not meet the requirements of packaging technology, and defects shall be classified according to packaging 3. Table 3 Product classification
Indications and taste
Product lack
·Whole
Test method
6.1 Official performance
Iron content
In the presence of impurities, such as full, hair, foreign dust, gold, and long fire-resistant materials, the name of the machine has fallen off the light ball has a general pain, such as island without, for the length of the support fiber, not more than four meters has fallen off the brocade ball, children's full hair and other performance will not be The effective amount of medical equipment must be tested by the method specified in BX004. E.2 The content of protein in food must be tested by the method specified in 0R1007. 8.3 The content of protein in food must be tested by the method specified in 10. 6.4 The content of sodium amide must be tested by the method specified in GB/T12467. 6.5 The content of five metals must be tested by the method specified in QB/T3615-1999, GB5009.18, CB5009.13, CB6009.12 and CBE609, 11.
B,6 Microbiological indicators
Test according to the methods specified in R26. 7 Test rules
Consistent with the provisions of 08100
8 Cotton, packaging, crown, and storage
Consistent with the provisions of ZBX70005.
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