This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned conch with soy sauce. This standard applies to canned conch with soy sauce made from fresh or frozen conch meat after processing, seasoning, canning, sealing and sterilization. QB/T 3604-1999 Canned Conch with Soy Sauce QB/T3604-1999 Standard download decompression password: www.bzxz.net

1 Subject content and scope of application
Industry Standard of the People's Republic of China
Canned conch with soy sauce
QB/T3604-1999
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned conch with soy sauce. This standard applies to canned conch with soy sauce made from fresh or frozen conch meat, processed, seasoned, canned, sealed and sterilized.
Reference standards
White sugarbZxz.net
GB5461
Edible salt
Food additivesCitric acid
GB1987
ZBX70004
QB1007
Sensory inspection of canned food
Determination of net weight and solid content of canned foodGB/T12457
GB5009.16
GB5009.13
GB5009.12
GB5009.11
GB5009.17
GB4789.26
QB1006
Sodium chloride in food Determination method
Determination method of tin in food
Determination method of copper in food
Determination method of lead in food
Determination method of total chlorine in food
Determination method of total mercury in food
Food hygiene microbiological examination
Testing of commercial sterility of canned food
Testing rules of canned food
Maltose (treacle)
ZBX31005
ZBX70005
Packaging, marking, transportation and storage of canned food GB8967 Monosodium glutamate
3 Terms
3.1 Crystallization
Refers to the white needle-shaped or granular magnesium ammonium phosphate crystals produced by the finished product during storage. 3.2 Tooth
Refers to the presence of mud and sand or broken shells in the snail meat, and the teeth have a clear feeling when chewing. 3.3 Curd
refers to the coagulation formed by the jelly powder in the soup. 3.4 Canned conch in whole package
refers to canned conch made from whole conch meat of roughly the same shape. 3.5 Canned conch in blocks
refers to canned conch meat cut into 2 or 4 pieces with roughly uniform shapes. 4 Product classification
Canned conch in soy sauce is divided into two categories: whole package and block package according to the shape of the conch. The whole package is divided into five grades according to the size of the conch: extra large, large, medium, small and extra small.
Integrated canned conch, product code see Table 1. 4.1
Integrated canned conch product code
Conch size
Product code
"Extra large
510LL510L
Number of conch meat in can No. 783
The product code of canned conch in pieces is 510E. 4.2
Technical requirements
5.1 Raw and auxiliary materials
16~221
Conch: Use fresh or frozen conch with normal smell. Do not use spoiled conch. 5.1.2
Ginger: Use fresh or dried ginger with strong spicy taste and no decay. Sugar: Should meet the requirements of ZBX31005. 5.1.3
White sugar: Should meet the requirements of GB317.
Edible salt should meet the requirements of GB5461.
Lemon Citric acid: Should meet the requirements of GB1987. 5.1.7
Sodium glutamate: Should meet the requirements of GB8967. Sensory properties
Should meet the requirements of Table 2.
Table 2 Sensory properties
Marsh snail meat is reddish brown and shiny!
Snail meat is reddish brown to yellowish brown
Flavor and smell "It has the taste and smell of canned soy sauce conch, no odor, little
Qualified products
Good elasticity, tightness, moderate hardness and softness. Good elasticity, moderate hardness and softness. Elasticity, moderate hardness and softness. The shape is complete. The block size is relatively complete. The block size is roughly even. The shape is still complete. The block is large. The tissue shape is uniform. A small amount of snail meat debris and crystals are allowed in the soup.
5.3 Physical and chemical indicators||tt| ... ！
Sodium chloride content is 1.0%~2.0%.
Heavy metal content shall meet the requirements of Table 4.
Tin (Sn)
≤200
Microbiological indicators
Copper (Cu)
Should meet the commercial sterility requirements of canned food. Defects
Heavy metal content
|Specified weight
Lead (Pb)
Arsenic ( As）
|Allowable tolerance
Mercury (Hg)
If the sensory performance and physical indicators of the sample do not meet the technical requirements, it should be recorded as a defect, and the defects are classified according to Table 4. Table 5 Sample defect classification
Category!
「Obvious odor
Serious defect Iron sulfide obviously contaminates the contents
「Hazardous impurities, such as broken glass, hair, foreign insects, metal shavings and tin beads with a length greater than 3mm that have fallen off
I General impurities, such as cotton thread, synthetic fiber filament, tin beads with a length not greater than 3mm that have fallen off, livestock and poultry hair, etc.「Sensory performance obviously does not meet the technical requirements, and there are quantity restrictions on the excess General defects Net weight negative tolerance exceeds the allowable tolerance 1 Solid tolerance exceeds the allowable tolerance
Test method
6.1 Sensory performance
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Tested according to the method specified in QB1007.
Solid content
Tested according to the method specified in QB1007.
Sodium chloride content
Tested according to the method specified in GB/T12457
6.5 Heavy metal content
Determine the content of tin, copper, lead, arsenic and mercury according to the methods specified in GB5009.16GB5009.13, GB5009,12, GB5009.11 and GB5009.17. 6.6 Microbiological indicators
Tested according to the method specified in GB4789.26.
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 Scientific Research Institute of the Ministry of Light Industry. This standard was drafted by Dandong Cannery. The main drafter of this standard is Wang Da.
From the date of implementation of this standard, the former Ministry of Light Industry standard QB451-76 "Canned Conch with Soy Sauce" will be invalidated. The Ministry of Light Industry of the People's Republic of China approved it on March 10, 1990 and implemented it on October 1, 1990
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