This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation, picking and storage of canned shiitake mushrooms. This standard applies to canned shiitake mushrooms made from fresh shiitake mushrooms, which are washed, pre-cooked, maled, salted, sealed and sterilized. QB 1399-1991 Canned Shiitake Mushrooms QB1399-1991 Standard Download Decompression Password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned mushrooms
Canned po-kumushrooms
QB/T1399
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned mushrooms.
This standard applies to canned mushrooms made from fresh mushrooms, which are washed, pre-cooked, canned, salted, sealed and sterilized.
2 Reference standards
GB5461 Edible salt
Microbiological examination of food hygiene-Testing for commercial sterility of canned foodGB4789.26
GB5009.11
GB5009.12
Determination of total in food
Determination of lead in food
Determination of copper in food
GB5009.13
GB5009.16
Determination of tin in food
GB1 1671 Hygienic standard for canned fruit and vegetable food GB/T12457
Method for determination of sodium chloride in food
QB1006
Inspection rules for canned food
QB1007
Determination of net weight and solid content of canned foodZBX70004
ZBX70005
3 Terminology
3.1 Deformed fruit
Sensory inspection of canned food
Packaging, labeling, transportation and storage of canned food Deformed mushrooms with abnormal cap shape.
3.2 Insect-infested mushrooms
Mushrooms infested by insects.
3.3 Cracks
Wounds caused by mechanical damage or external factors that cause cracks on the edge of the cap. 3.4 Whole Shiitake Mushrooms
A whole Shiitake mushroom with a cap diameter of 35-80mm and a stem length of no more than 10mm. 3.5 Block Shiitake Mushrooms
Cut (cut) Shiitake mushrooms into fan-shaped or block-shaped pieces with a size of about 600-1200mm**2, including a small number of small Shiitake mushrooms with a diameter of less than 35mm and a stem length of no more than 10mm.
3.6 Shiitake Mushroom Shreds
Cut Shiitake mushrooms parallel to the axis into 3-5mm wide shreds with a stem length of no more than 10mm. 3.7 Short Strips
Shiitake mushroom strips with arc-shaped sides when cut into strips and a length of less than 30mm. 3.8 Broken Strips
Shiitake mushroom strips with a length of less than 30mm due to mechanical damage or external factors. 4 Product classification
Canned shiitake mushrooms are divided into three categories according to the form of the contents: whole shiitake mushrooms, block shiitake mushrooms, and canned shiitake mushroom strips. 4.1 Canned whole shiitake mushrooms, product code 846. 4.2 Canned block shiitake mushrooms, product code 8461. 4.3 Shredded shiitake mushrooms, product code 8462. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Shiitake mushrooms
5.1.1.1 The shiitake mushrooms used for canned whole shiitake mushrooms are fresh and good, with intact and good caps, normal mushroom color, no mechanical damage and pests, cap diameter of 60 to 100 mm, well-cut mushroom stems, and stem length not exceeding 10 mm. 5.1.1.2 The shiitake mushrooms used for canned block shiitake mushrooms and canned shiitake mushroom strips are fresh and good, with normal mushroom color, no serious mechanical damage and pests, no black gills, well-cut mushroom stems, and stem length not exceeding 10 mm. 5.1.2 Edible salt shall meet the requirements of GB5461. 5.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Superior products
First-class products
Qualified products
【Cap is brown or light brown】Cap is brown or light brown丨Cap is brown or gray-black, gill color, shiny, gills are milky white, relatively shiny, gills are milky, grayish white or gray; soup is allowed to be white; soup is clear and transparent; fragrant 【White, slightly grayish white is allowed; debris is allowed【Canned mushroom soup is in It is allowed to have a clear soup; canned shredded mushrooms [a small amount of debris
"It is allowed to have more debris in the soup
Taste" has the taste and smell of canned shiitake mushrooms, without any peculiar smell!
"Tender and elastic; the same"tender and elastic; the size of the same" whole can is roughly uniform, the size of the mushrooms in the can is relatively uniform, the mushrooms" are tender and slightly elastic; the size of the mushrooms in the samebZxz.net
" can is too large or too small according to the number
The cap is complete in shape; the cap is allowed to be complete in shape; the cap count is allowed to be no more than 30%; the cap group is allowed to have a small amount of less than 5mm long on the edge | a small amount less than 10mm long on the edge | a small crack on the edge "small crack
" small crack
block-shaped "smooth and elastic; fan-shaped "smooth and relatively elastic: fan-shaped "smooth and slightly elastic: fan-shaped or block-shaped 1 fragrant "shape or shape, roughly uniform in size| or block-shaped, relatively uniform in size uniform, "mushrooms" with a diameter of 15-35mm are allowed; slight cracks are allowed. Whole small mushrooms with a diameter of 15-35mm are allowed. Whole small mushrooms with a diameter of 15-35mm are allowed. 1 is tender and elastic; 30mm is tender and relatively elastic; 30mm is tender and slightly elastic; short corners and short strips below the corner and broken strips are allowed. The solid content of the mushroom strips shall not exceed 20% of the solid weight. More than 30% of the solid weight|【丝|%
5.3 Physical and chemical indicators
5.3.1 Net weight shall meet the requirements of net weight in Table 2, and 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
【Indicated weight (g)
500mL canned bottle l
5.3.3 Sodium chloride content
1 Allowable tolerance (%)
0.3%~1.5%.
【Content (%)
Should meet the requirements of GB11671.
5.3.4 Heavy metal content
5.4 Microbiological indicators
Should meet the commercial sterility requirements of canned food. 5.5|| tt||1 Specified weight (g)
1 Allowable tolerance (%)
If the sensory requirements and physical indicators of the sample do not meet the technical requirements, it should be counted as a defect. Defects are classified according to Table 3. Table 3 Classification of sample defects
Serious defects
General defects!
Test method
There is obvious odor;
Iron sulfide obviously contaminates the contents;
There are harmful impurities, such as broken glass, hair, foreign insects, metal chips and tin beads with a long diameter greater than 3mm that have fallen off
There are general impurities, such as cotton thread, synthetic fiber yarn and tin beads with a long diameter not greater than 3mm that have fallen off; The sensory requirements obviously do not meet the technical requirements, and the quantity limit exceeds the standard; the net weight negative tolerance exceeds the allowable tolerance;
The solid weight negative tolerance exceeds the allowable tolerance
Sensory requirements
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Tested according to the method specified in QB1007.
6.3 Solids
Tested according to the method specified in QB1007.
Sodium chloride content
Tested according to the method specified in GB/T12457.
Heavy metal content
Determine tin, copper, lead and arsenic according to the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11 respectively.
6.6 Microbiological indicators
Tested according to the method specified in GB4789.26.
Testing rules
Implemented according to QB1006.
Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional Notes:
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 Jiangsu Taicang Canned Food Factory. The main drafter of this standard: Gong Jianchun.
Approved by the Ministry of Light Industry of the People's Republic of China on December 31, 1991 and implemented on August 1, 1992
Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.