This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of fin mackerel in tomato sauce. This standard applies to canned mackerel in tomato sauce made from fresh or quick-frozen mackerel, which is processed, canned, added with tomato sauce, sealed and sterilized. QB/T 3608-1999 Canned mackerel in tomato sauce QB/T3608-1999 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned fish in tomato sauce
QB/T3608-1999
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned fish in tomato sauce. This standard applies to canned fish in tomato sauce made from fresh or quick-frozen good fish, processed, canned, added with seasoned tomato sauce, sealed and sterilized. 2
Referenced standards
Sugar
GB1534Peanut oil
GB1535Soybean oil
ZBX70004Sensory examination of canned foods
QB1007
GB5461
Determination of net weight and solid content of canned foodsEdible salt
GB/T12457
GB5009.16
GB5009.13
GB5009.12
GB5009.11
GB5009.17||tt ||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
Food hygiene microbiological examination Inspection of commercial sterility of canned food Inspection rules for canned food
QB1006
ZBX70005
3 Terms
3.1 Broken
Canned food packaging, labeling, transportation and storage Refers to the breaking, breaking, breaking and loss of the original shape of the fish body. 3.2 Blood proteinwwW.bzxz.Net
Refers to the blood protein coagulation adhering to the surface of fish meat or suspended in tomato sauce. 3.3 Spicy taste
Refers to the slight spicy feeling on the tip of the tongue when entering the mouth. 3.4 Canned fish in pieces
refers to canned fish with a length of more than 25mm cut into pieces and added to seasoned tomato sauce. 3.5 Canned fish in strips
refers to canned fish with a whole fish added to seasoned tomato sauce. 4 Product classification
Canned fish in tomato sauce can be divided into two categories according to the shape of the fish pieces: pieces and strips. Canned fish in tomato sauce in pieces, the product code is 351; a.
b Canned fish in tomato sauce in strips, the product code is 3511. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Fish: Use fresh or frozen fish, with elastic muscles and tightly connected bones and meat. Do not use spoiled fish. The weight of each fish is more than 0.5kg.
5.1.2 Tomato sauce: Use tomato sauce with a soluble solid content of more than 22% and a lycopene content of more than 20mg/kg.
5.1.3 Bay leaves, cloves, turnips: dry, free from mildew, normal aroma. White sugar: should meet the requirements of GB317.
Edible salt should meet the requirements of GB5461.
Refined vegetable oil: should meet the requirements of GB1534 or GB1535. 5.1.6
Sensory properties
Should meet the requirements of Table 1.
Table 1 Sensory performance
Item level]
Qualified products
「The color of the tomato sauce is orange-red to redThe color of the tomato sauce is orange-red to red「The color of the tomato sauce is orange-red to red「Color, the color of the fish skin is brighter
Color, the color of the fish skin is still bright
Taste「It has the taste and smell that canned fish in tomato sauce should have, without any peculiar smell, and the color of the fish skin is normal
【Strip packaging: The meat is moderately soft and hard, and the shape is strip packaging: The meat is moderately soft and hard, and the shape is
「Complete, neatly arranged, and the length is relatively uniform. Complete, neatly arranged, and the length is still complete, neatly arranged, and the length is [uniform
【Segment packaging: The parts are appropriately matched,
【Adding small weights is allowed 1 piece of fish
5.3 Physical and chemical indicators
「More uniform
Section packaging: The combination of parts is more appropriate,
【Fairly uniform
Section packaging: The combination of parts is quite appropriate,
「2 pieces of small fish meat can be added
「3 pieces of small fish meat can be added
5.3.1 The net weight shall meet 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 marked weight. 5.3.2 The solid content shall meet the requirements of the 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
【Marked weight | Allowable tolerance
Specified weight
Allowable tolerance||tt| |500ml canned bottle
Sodium chloride content is 1.2%~2.2%.
Heavy metal content shall meet the requirements of Table 3.
Heavy metal content
【Lead (Pb)
TCopper (Cu)
Tin (Sn)
≤200
Microbiological indicators
Should meet the commercial sterility requirements of canned food. Defects
Arsenic (As)
Mercury (Hg)
If the sensory properties and physical indicators of the sample do not meet the technical requirements, it shall be recorded as a defect, and the defects shall be classified according to Table 4. Table 4 Sample defect classification
[Obvious odor
Serious defects|Iron sulfide is obviously contaminated with contents
There is Harmful impurities such as broken glass, hair, foreign insects, metal shavings and tin beads with a length greater than 3mm that have fallen off
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. The sensory performance obviously does not meet the technical requirements and has a limited number of excess general defects|Net weight negative tolerance exceeds the allowable tolerance! Solid tolerance exceeds the allowable tolerance
6 Test method
Sensory performance
Test according to the method specified in ZBX70004.
Test according to the method specified in 1007.
Solid content
Test according to the method specified in QB1007
Sodium chloride content
Test according to the method specified in GB/T12457.
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 Dalian Canned Food Factory. The main drafters of this standard: Li Shiting, Yang Yinwu, Gui Di, Ji Dangsheng
From the date of implementation of this standard, the former Ministry of Light Industry Standard QB252-76 "Canned Fish in Tomato Sauce" will be invalid. 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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