This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for labeling, packaging, transportation and storage of canned sweet and sour red peppers. This standard applies to canned sweet and sour red peppers made from peppers, which are processed by deseeding, canning, adding seasonings, sealing and sterilization. QB 1396-1991 Sweet and sour red peppers QB1396-1991 standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Sweet and sour red pepper canned
Gianned sweat red pimente pickies28 1396--91
This standard specifies the product classification, technical requirements, test methods, inspection period and marking, packaging, transportation and storage of sweet and sour red pepper pickles.
This standard is applicable to sweet and sour red pepper pickles made from peppers through processing, canning, adding seasonings, grinding, sealing, and sterilization.
Cited Standards
CB 317.1 Self-destruction
GB676 Chemical Reagent Ice Acid
GB1903 Food Additive Acetic Acid (Acetic Acid) GB5461
Food Moisturizer
CB 4789.26
G85000.11
GB 5009.12
GE5009.13
GB 5009.16
GB10788
GB11671
Microbiological examination of food hygiene
Method for determination of total tin in food
Method for determination of tin in food
Testing of commercial sterility of healthy food
Testing of soluble solids in food
GH/T1245G
Method for determination of total acid in food
GB/T12457
QB1007
Method for determination of tin in food
Standards for food inspection
Testing of net and solid matter content in food 70004
ZBX 70005
3 Terminology
3.1 Spots
Sensory inspection of fresh food
Fresh food packaging, labeling, transportation and storage are affected by external factors during the growth process, and dark brown spots resembling fish are produced on the surface. 3.2 Poor trimming
During the processing of spicy food, due to improper cutting or trimming, the finished product has obvious unevenness, uneven thickness and irregular edges. Approved by the People's Republic of China Light Industry on December 31, 1993 and implemented on August 1, 1992
All products should have bad appearance.
4 Product classification
Q line 1396---91
Red head product generation: 84
B.1 Raw materials
5.1. ! The peppers are fresh, well-shaped, thick, slightly spicy, all red, disease-free, without rot, and with a cross-sectional area of ​​more than 60mm.
Good quality. Dry, wall-free, fragrant and authentic village 51.3 Good quality, fresh kelp head without dew. 5.14 Strictly dry, without dew or fish, rich spicy taste. 5.1.5www.bzxz.net
5.16 Food should be in accordance with CB5461#.
51.7 White croaker should contain 01171 from the box,
B should meet the requirements of GB1903 6076, 5.2 Ruifu infant
The composition is more than 1 of the fear
sensation requirements
Taste
Red pepper is red, the color is roughly bird
, the soup is nourishing, and it is light red.
Red pepper is slightly pure, fish or gift
buy sentence, the soup is relatively transparent, talk, mouse letter, free of moisture, the new juice turns transparent yellow
, slightly on
especially with red pepper added, ice end tunnel, food, the rate of science and technology of the Jun building head is unique. , wash the red pepper seeds, the vertical field temperature must be opened,
rise or limit Asia, the image is soft and resistant, there is no
heat and point, there will be all left
5.3 Tonghua index
red pepper seeds, cut into nets,
red seeds: vertical cut into lines,
rise into four, plastic you want to be a better environment, the status quo, the introduction of soft fashion flow, no interest no photo point, allow a strong and solid point, allow the car to less than the most comfortable set in the retention of kind of brilliance
53 net composition, etc. in Taichung about the comfortable hope of the device I: standard batch style product net dew low ten current children's intention 5.3.2 cabinet composition I 2 have the requirements of the United States to receive the product, the annual batch product purchase limit is not low purchase regulations.
5.3.3 Chlorinated sodium chlorate 0.6% - 1.2
5.3. Magnetic content 0.45% - ~ 0.75% (calculated as acid) 53.5 Can be quickly matched with 5% purchase according to the light)
53.6 The gold plate cavity meets the requirements of: 6#1169 infant requirements 18
5.4 Microbial absorption standard
Should maintain the tide head product commercial no new medical requirements
CB 1396--31
The net amount and shape of the material
Marked quantity () Metric)
500ml bottle
5.5min
Mine (cultivation)
Previous quantity ()
Allowed tolerance (if)
The sensory and physical indexes of the sample do not meet the technical requirements, this is considered a defect, and the magnetic meter is used to quantify the product selection
General defect
Test method selection
87 sensory palace requirements
There is coral Ding Shun smell;
There is a general state instant. Such as zinc glass, hair. Foreign materials, metal solution and general impurities of balls with a length greater than mm, cotton thread, and the requirement of the product quality control and the long diameter less than 3mm are not required to meet the technical requirements, and the quantity limit is reserved; the same shape of the building is beyond the allowable tolerance:
standard joint liability certificate exceeds the allowable tolerance
test according to the method of ZBX70004 inspection
photograph Q1100m square heat inspection
according to the method of 68 requirements
5.4 potassium chloride content
according to the good/45 square inspection
according to B, T1% current method inspection.
6.6 fallable national shape
according to GB10788 standard! The inspection shall be carried out in accordance with the provisions of GB3809.16, GB6009.13, GB5019.12, GB5019.11, respectively, for the determination of tin, copper, lead and arsenic. *-183--6.8 Microbiological indicators shall be tested according to the method specified in CB4739.26. Inspection regulations shall be QB1006. 8 Marking, packaging, transportation and storage shall be carried out in accordance with the provisions of ZBX70005. Additional instructions: Q51396---91 This standard is issued by the Ministry of Light Industry, Food Industry, National Food Fermentation Center, and is produced by Shanhaimei Food Factory. This standard Yazhiqin new grass person: Xie Weixie Chen Xin 2-184-
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