Some standard content:
ICS67.080.20
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National Standard of the People's Republic of China
GB/T38581—2020
Oakmushroom
2020-03-31 Issued
State Administration for Market Regulation
National Standardization Administration
2020-07-01 Implementation
This standard was drafted in accordance with the rules given in GB/T1.1-2009. This standard was proposed and managed by the All-China Federation of Supply and Marketing Cooperatives. iikAa~cJouakAa
GB/T38581-—2020
Drafting units of this standard: Weiming Edible Fungi Research Institute of the All-China Federation of Supply and Marketing Cooperatives, Zhongjing Food Co., Ltd., Hubei Mushroom Industry Technology Research Institute, Hebei Agricultural University, Yunnan Supply and Marketing Cooperatives Scientific Research Institute. The main drafters of this standard are: Sun Dafeng, Tai Limei, Zhu Xincheng, Dong Jiao, Li Xinwei, Sun Wei, Zuo Nina, Tian Yiling, Zhang Lin. 1 Scope
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GB/T38581-2020
This standard specifies the relevant terms and definitions, requirements, sampling, test methods, inspection rules, marking, labeling, packaging, transportation and storage of Xianggu.
This standard applies to fresh and ten kinds of Xianggu that are cultivated. 2 Normative references
The following documents are indispensable for the application of this document. For all dated references, only the dated version applies to this document. For all undated references, the latest version (including all amendments) applies to this document. GB/T191 Pictorial marking for packaging, storage and transportation
GB5009.3 National food safety standard Determination of moisture in food GB5009.4 National food safety standard Determination of ash in food GB/T6513 Single and double corrugated paper boxes for transport packaging GB/T12533
Determination of impurities in edible fungi
JJF1070 Rules for metrological inspection of net content of quantitatively packaged goods Measures for the supervision and management of metrological inspection of quantitatively packaged goods (Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine [2005]) 3 Terms and definitions
The following terms and definitions apply to this document. 3.1
Oak mushroom
A large fungus belonging to the genus Lentinula, phylum Basidiomycota, class Agaricales, family Omphalotaceae, kingdom Fungi. Note 1: Common name: fragrant mushroom, fragrant mushroom, banana, fragrant letter, winter mushroom, Note 2: In the trade, mushrooms with natural cracks on the surface of the cap are usually called flower mushrooms. According to the thickness of the cap, they are divided into thick mushrooms and thin mushrooms. According to the season of cultivation, they are divided into spring-planted mushrooms and autumn-planted mushrooms.
Laumellaeglll
Lamellar structure arranged radially perpendicular to the underside of the cap, on which twists are formed and basidiospores are produced. [GB/T12728—2006. Definition 2.2.35] 3.3
Inner weil
The membrane covering the gills of some agaric caps connected to the stipes. [GB/T12728—2006, definition 2.2.43] GB/T38581—2020
diameter of the cap
diameter of the cap
The length of the cross-section at the maximum point of the cap.
Fresh Lentinula edodes Lentinula edodes are Lentinula edodes sold directly after harvesting.
Dry Lentinula edodes
Dried Lentinula edodes.
Note: The dried shiitake mushrooms in this standard include whole strips, green mushroom trees, fragrant powder, fragrant noodles 3.7
extraneous
matter
except shiitake mushrooms,
material requirements
Basic requirements
Shiitake mushrooms should meet the following basic requirements
, metal, glass, sand and other
animal excrement
no mold or rot,
have the smell that a fragrant mushroom should have and no peculiar smell
4.1.2 Fresh products
Shiitake mushroom shreds and slices
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Shiitake mushrooms should be fresh and divided into three grades according to their shape, and each grade has five specifications. Others should meet the requirements in Table 1. Those that cannot be classified into the first, second and third grades but have not lost their edible value are classified as extra-grade. For those marked as flower stickers, there should be obvious natural cracks on the surface of the fungus, and the cracks are white, milky white, or brown.
Product number
Specificationma/cm
Impurities/%
Natural shape: The cap is fan-shaped
spherical and neat, and the inner fungus curtain is intact.
Natural shape: The cap is fan-shaped and semi-spherical or nearly umbrella-shaped and neat,
The cap is star-shaped and semi-spherical
or nearly flat
The flesh of the fungus has good turnover
The inner fungus curtain is slightly broken
The cap is light brown to brown: the fungus dregs and stipes are milky white Color to light yellow or slightly brown spots m2.0,2.0≤4.0.4.0≤6.0,6.08.0m≥8.01.0
Test method
4.1.3 Dried products
4.1.3.1 Whole mushrooms
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GB/T38581—2020
Divided into three grades according to shape and stem length, each grade is divided into five specifications, and the others should meet the requirements of Table 2. Those that cannot be classified as Grade 1, Grade 2, or Grade 3 but have not lost their edible value are classified as off-grade. For those marked as flower mushrooms, there should be obvious natural cracks on the surface of the cap, and the cracks are white, milky white, or brown.
Table 2 Requirements for whole mushroom infection
Specifications gmax/cm
Stipe length
Impurities/%
Stipe of Shiitake mushrooms
Shape is round, the box is star-shaped and semi-spherical,
The edge is rolled inward
It should be close to the stem
Shape is natural: the cap is fan-shaped and semi-spherical or nearly umbrella-shaped. Regular
The cap is star-shaped and spherical,
umbrella or copper-shaped
The cap is light brown to brown, the gills and stipe are off-white to light yellow 2.0,2.0g3.03.0≤5.0,5.07.0,7.0 and the cap is rolled and flat
It should meet the requirements of Table 3.
Shiitake mushroom stems
Impurities/%
4.1.3.3Shiitake mushroom powder
shall comply with the requirements of Table 4.
Impurities/%
Shiitake mushroom pieces (diced)
shall comply with the requirements of Table 5.
Meixiaochangda
Nearly white or off-white, uniform color
Table 4 Official requirements for shiitake mushroom powder
Powder or granules
Off-white to light yellow, uniform color
Not allowed
Test method
Test method
See 6.1, 5
Test method
GB/T38581—2020
Impurities/%
Shiitake mushroom shreds
Should comply with the provisions of Table 6
Impurities/%
4.1.3.6 Shiitake mushroom slices
Should comply with the provisions of Table 7.
Impurities/%
4.1.4 Permissible error range of grades
Table 5 Sensory requirements for shiitake mushroom granules (diced)
Grain (diced), relatively uniform in size
Off-white to light yellow
Table 6 Sensory requirements for shiitake mushroom shreds
Strips, relatively uniform in size
Off-white to light yellow
Table 7 Sensory requirements for shiitake mushroom slices
Slices, uniform in size
Nearly white or off-white
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Test method
Test method
Test method
4.1.4.1 Permissible error range of fresh shiitake mushroom grades: If the proportion of products in each grade that do not meet the requirements of that grade exceeds 5% of the sampling weight, the first grade will be downgraded to the second grade, the second grade will be downgraded to the third grade, and the third grade will be downgraded to the substandard grade. 4.1.4.2 Permissible error range of dried whole mushroom grades: If the morphology and stem length of each grade do not meet the grade requirements, the sample weight exceeds 5%, then the grade 1 will be downgraded to the grade 2, the grade 2 will be downgraded to the grade 3, and the grade 3 will be downgraded to the substandard grade. 4.2 Physical and chemical requirements
Should meet the requirements of Table 8.
Table 8 Physical and chemical requirements
Permanent content/%
Ash content (based on dry weight)/%≤
Fresh shiitake mushrooms
Dried shiitake mushrooms
Test method
4.3 Net content
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GB/T38581—2020
The net content of pre-packaged products shall comply with the provisions of the "Measurement Supervision and Management Measures for Quantitative Packaged Commodities". 5 Sampling
5.1 Sampling of packaged products
In a batch of goods, packaged products are based on small packaging bags (boxes, boxes, etc.) of similar goods, and are randomly sampled from different locations according to the following number of pieces in the batch:
For a batch of goods not exceeding 100 pieces, take 2 pieces: For a batch of goods not exceeding 500 pieces, take 3 pieces; For a batch of goods not exceeding 1000 pieces, take 4 pieces; For a batch of goods exceeding 1000 pieces, take 1 piece for every additional 500 pieces (if less than 500 pieces are counted as 500 pieces). When the weight of the small package is less than the weight required for inspection, the sampling volume shall be appropriately increased. 5.2 Sampling of bulk products
Bulk products are randomly sampled from different locations based on the weight (kg) of similar goods. Samples are taken in 3~5 portions, with each portion of fresh products weighing 0.5kg~1.0kg and each portion of dried products weighing 0.2kg0.5kg.
6 Test methods
6.1 Sensory index
6.1.1 Test conditions
Fresh and dried shiitake mushrooms should be tested for sensory properties in a clean, dry, well-lit, odor-free place at room temperature. 6.1.2 Morphology, color, and odor
Observe the morphology, color, moldy mushrooms, hair, metal, glass, sand and gravel, and animal excrement with the naked eye, and judge the odor with the nasal membrane. 6.1.3 Specifications in mm
Randomly select no less than 10 shiitake mushrooms, measure the cap diameter of each shiitake mushroom with a vernier caliper, and calculate the average value. 6.1.4 Stem length
Randomly select no less than 10 dried shiitake mushrooms, use a measuring tool with an accuracy of 0.1cm to measure the length from the connection between the cap curling edge and the stem to the end of the stem of each shiitake mushroom, and calculate the average value; observe with the naked eye whether the stem is level with the cap curling edge. 6.1.5 Impurities
Fresh shiitake mushrooms and dried shiitake mushrooms except shiitake mushroom powder shall be determined according to the method specified in GB/T12533. Shiitake mushroom powder shall be observed with the naked eye for impurities. 6.2 Physical and chemical indicators
6.2.1 Moisture
Determine according to the method specified in GB5009.3.
GB/T38581-2020
6.2.2 Ash
Determine according to the method specified in GB5009.4.
6.3 Net content
Determine according to the method specified in JIF1070.
7 Inspection rules
7.1 Batch rules
Products of the same origin, same batch and same grade are considered as one inspection batch. 7.2 Inspection categories
7.2,1 Delivery inspection
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Before delivering each batch of products, the producer shall conduct a delivery inspection. The delivery inspection includes sensory indicators, markings and packaging. After passing the inspection, the product can be delivered only with a certificate of conformity. Unless otherwise agreed by the purchaser on the product, the agreement between the supply and demand parties shall prevail. 7.2.2 Type inspection
Type inspection shall be conducted on all items specified in Chapter 4. Type inspection shall be conducted in any of the following circumstances: a) When the results of the two sampling inspections are significantly different, b) When the production technology and production environment undergo significant changes due to human or natural factors, c) When the relevant national competent authorities require type inspection. 7.3 Judgment rules
7.3.1 The morphological index determines the grade of the fresh product batch. The morphological and stem length index determines the grade of the dried whole mushroom batch. If any index is unqualified, it is allowed to double sample in the inter-batch products and re-inspect the unqualified items. If there is still one unqualified item, the batch is judged to be unqualified. 7.3.2 The marking of the batch sample, when the net content of the packaging is unqualified, the producer is allowed to make rectification and then apply for re-inspection. The re-inspection is still based on the original requirements and the re-inspection results are used as the final judgment basis. 8 Marking, labeling, packaging, transportation and storage 8.1 Marking, labeling
The transport packaging graphic marking should meet the requirements of GB/T191. 8.2 Packaging
Corrugated boxes or foam turnover boxes are recommended for outer packaging. Corrugated boxes should meet the requirements of GB/T6513, and foam turnover boxes should have moisture-proof and pressure-resistant functions.
8.3 Transportation
8.3.1 During transportation, load and unload lightly, avoid heavy pressure, and avoid mechanical damage. 8.3.2 The means of transportation should be clean, sanitary, free of pollutants and debris. 6
8.3.3 Protect from sunlight and rain, and do not transport exposed. 8.3.4 Do not mix with toxic, harmful, odorous items and live animals. 5 Fresh Xianggu products: Refrigerated transportation at 1C ~ 4℃ 8.3.5
6 Dried Xianggu products: Transport at room temperature and keep dry conditions. 8.3.6
8.4 Storage
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GB/T38581—2020
8.4.1 It shall not be stored together with toxic, harmful, smelly and easily spread mold and insect pests. B.4.2 Fresh shiitake mushrooms: Store at room temperature or at 1℃～4℃, check every 3 days, remove moldy mushrooms in time and keep records. 8.4.3 Fresh shiitake mushrooms: Store in a ventilated, clean, cool (temperature ≤20℃) warehouse with moisture-proof, mold-proof, insect-proof and rodent-proof facilities; or in a cold storage with a temperature of 1C~4℃ and a relative humidity of ≤75%. GB/T38581-2020
iiikAa~cJouakAa
People's Republic of China
National Standard
GB/T38581—2020
Published and distributed by China Standards Press
No. 2, Hepingli West Street, Chaoyang District, Beijing (100029) No. 18, Sanlihe North Street, Xicheng District, Beijing (100045) Website: spe.net.cn
Editorial Office, (010) 68533533 Distribution Center, (010) 51 780238 Reader Service Department: (010) 68523946
China Standard Press Printed in Thailand Printed in Guangdong Distributed by Xinhua Bookstores in various places
Format 880×12901/16
Printing sheet 0.75 Word count 16,000 words
First edition in August 2020 First printing in March 2020 Book number: 1550661-64378 Price 16.00 yuan If there is any printing error, the distribution center of this company will replace it. Copyright infringement will be investigated
Report phone: (010) 685101074.
6.3 Net content
Determine by the method specified in JIF1070.
7 Inspection rules
7.1 Batch rules
Products of the same origin, same batch and same grade are regarded as an inspection batch. 7.2 Inspection classification
7.2.1 Delivery inspection
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Before delivering each batch of products, the producer shall conduct a delivery inspection. The delivery inspection content includes sensory indicators, signs and packaging. After passing the inspection, the product can be delivered only with a certificate of conformity. Unless the purchaser has otherwise agreed on the product, the agreement between the supply and demand parties shall prevail. 7.2.2 Type inspection
Type inspection shall be carried out on all items specified in Chapter 4. Type inspection shall be conducted in any of the following circumstances: a) when the results of the two sampling inspections differ greatly, b) when the production technology and production environment have changed significantly due to human or natural factors, c) when the relevant national competent authorities have put forward the requirement for type inspection. 7.3 Judgment rules
7.3.1 The morphological index stipulates the grade of the fresh product batch to be inspected. The morphological and stipe length index stipulates the grade of the dried whole mushroom batch to be inspected. If any index is unqualified, it is allowed to double the sampling in the inter-batch products and re-inspect the unqualified items. If there is still one unqualified item, the batch of products shall be judged as unqualified. 7.3.2 The marking of the batch sample, when the net content of the packaging is unqualified, the producer is allowed to apply for re-inspection once after rectification. The re-inspection shall still be based on the original requirements and the re-inspection results shall be used as the final judgment basis. 8 Marking, labeling, packaging, transportation and storage 8.1 Marking, labeling
The graphic marking of the transportation packaging shall comply with the requirements of GB/T191. 8.2 Packaging
Outer packaging should be made of corrugated boxes or foam turnover boxes. Corrugated boxes should meet the requirements of GB/T6513, and foam turnover boxes should be moisture-proof and pressure-resistant.
8.3 Transportation
8.3.1 During transportation, load and unload lightly, prevent heavy pressure, and avoid mechanical damage. 8.3.2 The means of transportation should be clean, sanitary, free of pollutants and debris. 6
8.3.3 Protect from sunlight and rain, and do not transport exposed. 8.3.4 Do not mix with toxic, harmful, odorous items and live animals. 5 Fresh Xianggu products: refrigerated transportation at 1C~4℃ 8.3.5
6 Dried Xianggu products: transport at room temperature and keep dry conditions. 8.3.6
8.4 Storage
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GB/T38581—2020
8.4.1 It shall not be stored together with toxic, harmful, smelly and easily spread mold and insect pests. B.4.2 Fresh shiitake mushrooms: Store at room temperature or at 1℃～4℃, check every 3 days, remove moldy mushrooms in time and keep records. 8.4.3 Fresh shiitake mushrooms: Store in a ventilated, clean, cool (temperature ≤20℃) warehouse with moisture-proof, mold-proof, insect-proof and rodent-proof facilities; or in a cold storage with a temperature of 1C~4℃ and a relative humidity of ≤75%. GB/T38581-2020
iiikAa~cJouakAa
People's Republic of China
National Standard
GB/T38581—2020
Published and distributed by China Standards Press
No. 2, Hepingli West Street, Chaoyang District, Beijing (100029) No. 18, Sanlihe North Street, Xicheng District, Beijing (100045) Website: spe.net.cn
Editorial Office, (010) 68533533 Distribution Center, (010) 51 780238 Reader Service Department: (010) 68523946
China Standard Press Printed in Thailand Printed in Guangdong Distributed by Xinhua Bookstores in various places
Format 880×12901/16
Printing sheet 0.75 Word count 16,000 words
First edition in August 2020 First printing in March 2020 Book number: 1550661-64378 Price 16.00 yuan If there is any printing error, the distribution center of our company will replace it. Copyright infringement will be investigated
Report phone: (010) 685101074.
6.3 Net content
Determine by the method specified in JIF1070.
7 Inspection rules
7.1 Batch rules
Products of the same origin, same batch and same grade are regarded as an inspection batch. 7.2 Inspection classification
7.2.1 Delivery inspection
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Before delivering each batch of products, the producer shall conduct a delivery inspection. The delivery inspection content includes sensory indicators, signs and packaging. After passing the inspection, the product can be delivered only with a certificate of conformity. Unless the purchaser has otherwise agreed on the product, the agreement between the supply and demand parties shall prevail. 7.2.2 Type inspection
Type inspection shall be carried out on all items specified in Chapter 4. Type inspection shall be conducted in any of the following circumstances: a) when the results of the two sampling inspections differ greatly, b) when the production technology and production environment have changed significantly due to human or natural factors, c) when the relevant national competent authorities have put forward the requirement for type inspection. 7.3 Judgment rules
7.3.1 The morphological index stipulates the grade of the fresh product batch to be inspected. The morphological and stipe length index stipulates the grade of the dried whole mushroom batch to be inspected. If any index is unqualified, it is allowed to double the sampling in the inter-batch products and re-inspect the unqualified items. If there is still one unqualified item, the batch of products shall be judged as unqualified. 7.3.2 The marking of the batch sample, when the net content of the packaging is unqualified, the producer is allowed to apply for re-inspection once after rectification. The re-inspection shall still be based on the original requirements and the re-inspection results shall be used as the final judgment basis. 8 Marking, labeling, packaging, transportation and storage 8.1 Marking, labeling
The graphic marking of the transportation packaging shall comply with the requirements of GB/T191. 8.2 Packaging
Outer packaging should be made of corrugated boxes or foam turnover boxes. Corrugated boxes should meet the requirements of GB/T6513, and foam turnover boxes should be moisture-proof and pressure-resistant.
8.3 Transportation
8.3.1 During transportation, load and unload lightly, prevent heavy pressure, and avoid mechanical damage. 8.3.2 The means of transportation should be clean, sanitary, free of pollutants and debris. 6
8.3.3 Protect from sunlight and rain, and do not transport exposed. 8.3.4 Do not mix with toxic, harmful, odorous items and live animals. 5 Fresh Xianggu products: refrigerated transportation at 1C~4℃ 8.3.5
6 Dried Xianggu products: transport at room temperature and keep dry conditions. 8.3.6
8.4 Storage
iiikAa~cJouakAa
GB/T38581—2020
8.4.1 It shall not be stored together with toxic, harmful, smelly and easily spread mold and insect pests. B.4.2 Fresh shiitake mushrooms: Store at room temperature or at 1℃～4℃, check every 3 days, remove moldy mushrooms in time and keep records. 8.4.3 Fresh shiitake mushrooms: Store in a ventilated, clean, cool (temperature ≤20℃) warehouse with moisture-proof, mold-proof, insect-proof and rodent-proof facilities; or in a cold storage with a temperature of 1C~4℃ and a relative humidity of ≤75%. GB/T38581-2020
iiikAa~cJouakAa
People's Republic of China
National Standard
GB/T38581—2020
Published and distributed by China Standards Press
No. 2, Hepingli West Street, Chaoyang District, Beijing (100029) No. 18, Sanlihe North Street, Xicheng District, Beijing (100045) Website: spe.net.cn
Editorial Office, (010) 68533533 Distribution Center, (010) 51 780238 Reader Service Department: (010) 68523946
China Standard Press Printed in Thailand Printed in Guangdong Distributed by Xinhua Bookstores in various places
Format 880×12901/16
Printing sheet 0.75 Word count 16,000 words
First edition in August 2020 First printing in March 2020 Book number: 1550661-64378 Price 16.00 yuan If there is any printing error, the distribution center of our company will replace it. Copyright infringement will be investigated
Report phone: (010) 68510107
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