This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned dace with fermented black beans. This standard applies to canned dace with fermented black beans made from fresh dace and fermented black beans, etc., which are processed, canned, sealed and sterilized. QB/T 3605-1999 Canned dace with fermented black beans QB/T3605-1999 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned Dace with Fermented Soybean
QB/T3605-1999
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned dace with fermented soybean. This standard applies to canned dace with fermented soybean made from fresh dace, fermented soybean, etc., through processing, canning, sealing and sterilization.
Reference standards
GB1534 Peanut oil
GB1535 Soybean oil
GB1536
Rapeseed oil
Edible salt
GB5461
GB8967
Monosodium glutamate
ZBX70004 Sensory inspection of canned food
QB1007
Determination of net weight and solid content of canned foodGB/T12457
GB5009.16
GB5009.13
GB5009.12
GB5009.11
GB 5009.17
GB4789.26
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 hygiene
QB1006 Inspection rules for canned food
ZBX70005
3 Terminology
3.1 Inspection of commercial sterility of loose
Canned food packaging, labeling, transportation and storage refers to the fish meat being granular and the fish pieces not feeling tough.
3.2 Canned dace with fermented black beans in strips
Refers to canned food made from fresh dace with a mass of 0.11-0.19 kg that has been headed, gutted, and fried. 3.3 Canned dace with fermented black beans in sections
Refers to canned food made from fresh dace with a mass of more than 0.19 kg that has been headed, gutted, cut into pieces 40-60 mm long and weighing about 50-100 g, and then fried. 4 Product classification
Canned dace with fermented black beans is divided into strips and sections according to its shape. The product code for canned dace with fermented black beans in strips is 472. a.
b Canned dace with fermented black beans in sections, product code 4721. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Dace: fresh dace, the mass of each dace used in canned dace with fermented black beans in strips is 0.11-0.19kg, and the mass of each dace used in sections is above 0.19kg. 5.1.2 Fermented black beans: black fermented black beans without deterioration and odor are used. 5.1.3 Monosodium glutamate: should meet the requirements of GB8967. 5.1.4 Refined vegetable oil: should meet the requirements of GB1534, GB1535 or GB1536. 5.1.5 Edible salt: should meet the requirements of GB5461. 5.2
Organoleptic properties
Should meet the requirements of Table 1.
Table 1 Sensory propertieswwW.bzxz.Net
The fried fish is yellowish brown to dark brown, the oil
is yellowish brown
The fried fish is yellowish brown to dark dark brownThe fried fish is dark brown to brownish red, the oil is dark yellowish brown
"It has the taste and smell that canned dace with fermented black beans should have, without any peculiar smell!
「Tissue is tight, hardness and frying are appropriate.
Oil is dark brown.
Tissue is tight, hardness and oil are tight, frying is moderate. Strip packaging: fish body is arranged neatly, frying is moderate. Strip packaging: fish body Strip packaging: arranged neatly, small pieces can be added; Segment packaging: fish pieces are arranged neatly, small pieces can be added; less than two or four pieces per can are allowed. Flat packaging, parts are matched. Block shape is uniform
small piece; Segment packaging: fish pieces are even, small pieces can be added; even small pieces can be added
5.3 Physical and chemical indicators
「Flat packaging, parts are matched. Block shape: fish pieces are neat, blocks are roughly uniform, and small pieces can be added. The matching is normal, and the broken pieces are not small
135% of the mass of fish pieces
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
Solid content 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.
Net weight and solid content
Can number [Indicated weight [Allowed tolerance content g
500mlll
Canned bottle!
Sodium chloride content is 2.5%~4.5%.
Heavy metal content shall meet the requirements of Table 3.
[Specified weight | Of which fish accounts for | Of which fermented black beans accounts for [Fish Allowed 1 Tolerance
Heavy metal content
136 [≥15 / ≥40 |
136|≥15|≥40 |
【60|180|≥15|≥45|±9.0
Item "Tin (Sn) [Copper (Cu) Lead (Pb) | Arsenic (As) [Mercury (Hg) Standard—≤200
Microbiological indicators
Should meet the commercial sterility requirements of canned food. Defects
≤1.0—≤1.0
If the sensory properties and physical indicators of the sample do not meet the technical requirements, it should be recorded as a defect. The defects are classified according to Table 4. Table 4 Sample defect classification
Category!
"There is a distinct odor
Serious defects|Iron sulfide is obviously contaminated with contents
1 There are harmful impurities, such as broken glass, hair, foreign insects, metal shavings and length greater than 3m m Tin beads that have fallen off
1 General impurities, such as cotton thread, synthetic fiber filament, tin beads that have fallen off with a length of no more than 3mm, hair of livestock and poultry, etc. "Organic properties obviously do not meet the technical requirements, and there are quantity restrictions. General defects|Net weight negative tolerance exceeds the allowable tolerance丨Solid tolerance exceeds the allowable tolerance
6 Test method
6.1 Organoleptic properties
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in 1007.
Solid content
Inspect according to the method specified in QB1007.
6.4 Sodium chloride content
Inspect according to the method specified in GB/T12457.
6.5 Heavy metal content
The content of tin, copper, lead, arsenic and mercury shall be determined according to the methods specified in GB5009.16, GB5009.13, GB5009.12, GB5009.11 and GB5009.17. 6.6 Microbiological indicators
Tested according to the methods specified in GB4789.26.
Testing rules
Should comply with the provisions of QB1006.
Marking, packaging, transportation and storage
Should be carried 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 Guangzhou Canned Food Industry Company. The main drafters of this standard are Wu Lizhen and Huang Xi. From the date of implementation of this standard, the former Ministry of Light Industry Standard QB263-76 "Canned Dace with Black Bean Sauce" shall be invalidated. 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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