This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned fried goose. This standard applies to canned fried goose made from fresh (or well-frozen) goose, which is pre-treated, fried, boiled, canned, seasoned, sealed and sterilized. QB/T 1609-1992 Canned Fried Goose QB/T1609-1992 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned spicy fried goose
Canned spicy fried goose
QB/T1609-92
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned spicy fried goose.
This standard applies to canned spicy fried goose made from fresh (or well-frozen) goose, which is pre-processed, fried, stewed, canned, seasoned, sealed and sterilized. 2 Reference standards
Peanut oil
GB1534
GB1535Soybean oil
Rapeseed oil
GB1536
GB8233
GB8937
GB5461
GB2717
GB7652
Sesame oil
Edible lard||tt ||Edible salt
White sugar
Soy sauce hygiene standard
GB10781.1
GB4789.26
GB5009.11
GB5009.12
GB5009.13
GB5009.16
GB5009.17
Luzhou-flavor liquor||tt ||Microbiological examination of food hygiene Inspection of commercial sterility of canned food Method for determination of total mercury in food
Method for determination of lead in food
Method for determination of copper in food
Method for determination of tin in food
Method for determination of total mercury in food
12457 Method for determination of sodium chloride in food
QB1006
QB1007
Rules for inspection of canned food
Determination of net weight and solid content of canned foodZBX70004
ZBX70005
3 Terminology
3.1 Covering as a whole piece
Sensory inspection of canned food
Packaging, labeling, transportation and storage of canned food When opening the can, 1/4 of the goose body is covered as a whole, with a neck, a piece of nap and added meat pieces at the bottom. 4 Product classification
The product code of canned fried goose is 272.
5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 The goose should be healthy and from non-epidemic areas. It should be semi-eviscerated (or eviscerated) geese inspected by veterinarians before and after slaughter and accompanied by a certificate of compliance. Each goose should weigh no less than 1.5kg, with normal muscle development, a little fat on the tail, and a little blood vessel hair is allowed. Goose meat with abnormal skin color, severe burns, and frozen twice should not be used. 5.1.2 Vegetable oil should meet the requirements of GB1534, GB1535 or GB1536. 5.1.3
Sesame oil should meet the requirements of GB8233. wwW.bzxz.Net
Edible lard should meet the requirements of GB8937. Edible salt should meet the requirements of GB5461.
Soy sauce should meet the requirements of GB2717.
White sugar should meet the requirements of GB317.1.
Monosodium glutamate should contain more than 85% sodium glutamate.
Should meet the requirements of GB10781.
Star anise should meet the requirements of GB7652.
Shallots should be of good quality, and there should be no moldy or spoiled fresh or dried shallots.
Spices (cinnamon, cloves, pepper, hay, tangerine peel) should be dry, not moldy, and have normal aroma.
Garlic should be of good quality, and there should be no moldy or spoiled fresh or dried garlic. 5.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Color" The meat is yellowish brown to brown, "The meat is yellowish brown to brown, "The meat is yellowish brown to brown" Color is uniform and shiny
" The color is relatively uniform and slightly shiny
Flavor and smell It has the flavor and smell of canned fried goose, no odor The meat is moderately soft and hard, and the whole piece is covered The meat is moderately soft and hard, and the whole piece is covered! Good, slightly deboned and broken is allowed. The skin is slightly deboned. Each can is allowed to be matched with neck bones and broken skin. Each can is allowed to contain 1 piece (about 50mm long) and a piece of neck (about 60mm long) and a piece of brain. 5.3 Physical and chemical indicators: Color, color is even, meat is moderately soft and hard, the whole piece is well covered, bone loss and skin breakage are allowed. Each can is allowed to contain 1 neck (about 60mm long) and a total of no more than three pieces. 5.3.1 Net weight shall meet the requirements of net weight in Table 2. The average net weight of each batch of products shall not be less than the indicated weight. 5.3.2 Solids shall meet the requirements of solid content in Table 2, and the average solid weight of each batch of products shall not be less than the specified weight.
Table 2 Requirements for net weight and solids
Can number丨
|Specified weight丨Tolerance丨Content
【(Excellent, first-class product)1
（Qualified product）
【Specified weight丨
Tolerance
Sodium chloride content 1.0%~2.0%.
Heavy metal content shall meet the requirements of Table 3.
Table 3 Heavy metal content
(Cu)l Lead
(Sn) Copper
Standard ≤ 200.0
Microbiological indicators
Should meet the commercial sterility requirements of canned food. Defects
If the sensory and physical indicators of the sample do not meet the requirements, it should be counted as a defect. Defects are classified according to Table 4. Table 4 Sample defect classification
1 There is a distinct odor;
1 The iron sulfide obviously contaminates the contents;
Serious defects
There are harmful impurities, such as broken glass, hair , foreign insects, metal shavings and tin beads with a long diameter greater than 3mm that have fallen off
1 General impurities, such as cotton thread, synthetic fiber filaments and tin beads with a long diameter not greater than 3mm that have fallen off; General defects
1 Sensory requirements obviously do not meet technical requirements, and the quantity limit exceeds the standard; 1 Net weight negative tolerance exceeds the allowable tolerance;
! Solid weight tolerance exceeds the allowable tolerance
6 Test method
Inspect according to the method specified in ZBX70004.
6.2 Net weight
According to the provisions of OB1007
6.3 Solids
Tested according to the method specified in QB1007.
Sodium chloride
Tested according to the method specified in GB/T12457.
Heavy metals
Determine tin, copper, lead, arsenic and mercury according to the methods specified in GB5009.16, GB5009.13, GB5009.12, GB5009.11 and GB5009.17.
6.5 Microbiological indicators
Tested according to the method specified in GB4789.26
Inspection rules
Follow QB1006.
Marking, packaging, transportation, storage
Follow the provisions of ZBX70005.
Additional instructions:
This standard was proposed by the Food Industry Department of the Ministry of Light Industry. This standard is under the jurisdiction of the National Food Fermentation Standardization Center. This standard was drafted by the Guangdong Zhanjiang Canned Food Factory. The main drafters of this standard are: Lan Gang, Huang Shirong, and Chen Chaohua. Approved by the Ministry of Light Industry of the People's Republic of China on November 10, 1992 and implemented on July 1, 1993
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