This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of delicious canned cucumbers. This standard applies to delicious canned cucumbers made from fresh and tender cucumbers, seasoning, glacial PRI acid, sealed and sterilized. QB/T 3618-1999 Delicious canned cucumbers QB/T3618-1999 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Delicious canned cucumbers
QB/T3618-1999
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of delicious canned cucumbers. This standard applies to delicious canned cucumbers made from fresh and tender leaf cucumbers, seasoning, glacial acetic acid, sealed and sterilized.
2 Reference standards
ZBX70004
ZBX70005
GB1903
GB5461
GB7900
QB1006
QB1007
Sensory inspection of canned food
Packaging, marking, transportation and storage of canned foodFood additivesAcetic acid (acetic acid)
Edible salt
White pepper
Inspection rules for canned food
Determination of net weight and solid content of canned foodGB4789.26
GB5009.16
GB5009 .13
GB5009.12
GB5009.11
Food hygiene microbiological examination Inspection of commercial sterility of canned food Determination of tin in food
Determination of copper in food
Determination of lead in food
Determination of total arsenic in food
GB/T12456
Determination of total acid in food
GB/T12457 Determination of sodium chloride in food GB11671 Hygienic standard for canned fruit and vegetables 3 Terminology
3.1 Fresh and tender cucumber
Refers to the early cucumber harvested at the milky stage and suitable for canning as a whole. 3.2 Whole melon
Refers to the whole melon without calyx and stalk base. 3.3 Stem removal
Refers to the removal of the stem or the base of the stem from the melon, but without exposing the seeds. 4 Product classification
According to the shape of the contents, it is divided into two categories: whole cucumber and glass canned cucumber. a. Whole delicious canned cucumber, product code 878; b. Segment delicious canned cucumber, product code 8781. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Three-leaf early cucumber: fresh and tender, with green flesh. Length not exceeding 12cm, diameter not exceeding 3.5cm. Free from agricultural pests and diseases, without deformity, mildew and mechanical damage. 5.1.2 White pepper: should meet the requirements of GB7900. 5.1.3 Bay leaves, mustard seeds, and shallots: dry, without mildew and rot, with normal fragrance. 5.1.4 Acetic acid: should meet the requirements of GB1903. 5.1.5 Edible salt: should meet the requirements of GB5461. 5.2 Sensory properties
should meet the requirements of Table 1.
Table 1 Sensory properties
Qualified products
The melon body is light yellow-green. The soup is yellow-green, and some melon bodies are allowed to be gray-green and yellow. The soup is light yellow, clear and transparent
The melon body is gray-green.
The soup is light yellow, still clear
1 Yellow, clear and transparentbZxz.net
Odor | Good canned cucumbers | Good canned cucumbers | Good canned cucumbers | Taste
Taste, smell, no peculiar smell
Taste, smell, no peculiar smell
Taste, smell, no peculiar smell
I Whole pack. The melon is relatively crisp and tender, and the melon is relatively crisp and tender. The melon size is relatively large
Package: Length
"Body The size is relatively uniform, the melon body is relatively straight, the length is 60~110mm, the diameter is 20~35mm. 5.3 Physical and chemical indicators The size is roughly uniform, the melon body is relatively uniform, and the melon body is allowed to have slight curvature. The length is 70~120mm, and the diameter is 20~35mm. However, it cannot exceed 50% of the number of melons in a can. The height of the iron can is 70~120mm, and the diameter does not exceed 35mm. Glass bottle packaging: height 40~80mm. 5.3.1 The net weight shall comply with the requirements of the 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 The solid content shall comply with the requirements of the solid content in Table 2. Regarding the requirements for solid content, the average solid weight of each batch of products shall not be less than the specified weight.
Table 2 Net weight and solid content
500ml canned bottle!
5.3.3 Small ingredients
Indicated weight
【Allowed tolerance
Amount|Specified weight!
Pepper, bay leaves, mustard seeds, onions, an average of 2.5% to 4.0% of the marked net weight. Acidity is 0.4% to 0.8% (calculated as acetic acid). 5.3.4
Sodium chloride content is 1.2% to 2.0%.
Heavy metal content shall comply with the requirements of GB11671. Microbiological indicators
Should meet the commercial sterility requirements of canned food. Defects
Allowed tolerance
Sample sensitivity If the organoleptic properties and physical indicators do not meet the technical requirements, they shall be recorded as defects, and the defects shall be classified according to Table 3. Table 3 Classification of sample defects
"Obvious odor
Severe defects Iron sulfide is obviously contaminated Contents are trapped
1 Harmful impurities, such as broken glass, hair, foreign insects, metal scraps and tin beads with a length greater than 3mm that have fallen off
1 General impurities, such as cotton thread, synthetic fiber filaments, tin beads with a length not greater than 3mm that have fallen off, livestock and poultry hair, etc.
General defects | Organoleptic properties obviously do not meet the technical requirements, and there are quantity restrictions. Exceeding the standard Net weight Negative tolerance exceeds the allowable tolerance
Solid content tolerance exceeds the allowable tolerance
6 Test methods
6.1 Organoleptic properties
Test according to the method specified in ZBX70004.
6.2 Net weight
Test according to the method specified in ZBX70004.
6.3 Solid content
Tested by the method specified in QB1007.
6.4 Acidity
Tested by the method specified in GB/T12456
6.5 Heavy metal content
Determine the contents of tin, copper, lead and arsenic according to the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11.
6.6 Microbiological indicators
Tested by the method specified in GB4789.26.
Sodium chloride content
Determined by the method specified in GB/T12457.
Testing rules
Should comply with the provisions of QB1006.
Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional Notes:
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 the Zhaoyuan County Cannery of Heilongjiang Province. The main drafters of this standard are Kong Qingling, Sun Shuming, and Shen Hongjiu. From the date of implementation of this standard, the former Ministry of Light Industry standard QB307-64 "Canned Pickles" will 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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