This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned lotus root in water. This standard applies to canned lotus root in water made from lotus root after washing, peeling, pre-cooking, trimming, rinsing, canning, sealing and sterilization. QB/T 1605-1992 Canned Lotus Root in Water QB/T1605-1992 Standard download decompression password: www.bzxz.net

Light Industry Standard of the People's Republic of China
Canned lotus rhizome, water pack
Canned lotus rhizome, water pack1Subject content and scope of application
QB/T 1605-92
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned lotus rhizome, water pack.
This standard applies to canned lotus rhizome, water pack, which is made of lotus root and is made through washing, peeling, pre-cooking, trimming, rinsing, canning, sealing and sterilization.
2 Reference standards
GB 4789. 26
GB5009.11
GB5009.12
GB5009.13
Food hygiene microbiological examination Test for commercial sterility of canned foods Determination of total arsenic in foods
Determination of lead in foods
Determination of copper in foods
Determination of tin in foods
GB 5009. 16
GB11671
Hygienic standard for canned fruits and vegetables
Rules for inspection of canned foods
QB 1006
QB 1007
Determination of net weight and solid content of canned foods Organoleptic examination of canned foods
ZB X70 004
ZBX70005 Canned Food Packaging, Marking, Transportation and Storage 3 Terms
3.1 Gray head
The finished lotus root is gray at the cut surface.
3.2 Purple-brown head
The finished lotus root is purple-brown at one end of the cut surface. 3.3 Corner
The lines with corners on the surface of the lotus root after trimming. 3.4 Rusty holes
The holes in the lotus root with rusty spots.
3.5 Exposed holes
The holes in the lotus root are exposed due to excessive cutting of the flesh during trimming. 4 Product classification
Canned lotus root in water can be divided into two categories according to the shape of the contents: lotus root in segments and lotus root in slices. 4.1 Canned lotus root in segments: lotus roots with a diameter of more than 45mm are cut into segments of 90~100mm in length. The product code is 468 approved by the Ministry of Light Industry of the People's Republic of China on November 10, 1992. Implementation on July 1, 1993. 825.
QB/T 1605-92
4.2 Canned lotus root in slices: lotus roots with a diameter of more than 45mm are cut into slices of 4~5mm in thickness. The product code is 8251. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Lotus root: fresh and good lotus roots with no rot, pest damage or mechanical damage and a diameter of more than 50mm are used as raw materials. 5.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Superior
Lotus root is yellowish white or light reddish, with a glossy
. Clear soup
Lotus root is yellowish white or reddish brown, with a glossy
. Clear soup
Has the taste and fragrance of lotus root in clear water, without peculiar smell. Has the taste and smell of canned lotus root in clear water, without peculiar smell. Simple shape, moderately soft and hard texture. No lotus root
skin, smooth surface, flat cut surface, complete shape, no gray head, purple brown head, rust spots, or brown exposure. Two pieces are allowed to be added to each can
The texture is moderately soft and hard. No lotus root skin, flat cut surface, uniform slice size and thickness, no gray head or purple-brown head. 5.3 Physical and chemical indicators. Simple shape, moderate hardness and softness of the tissue. The skin is not more than 100 mm2, with unclear corners on the surface, the cut surface is relatively flat, the shape is complete, and a small amount of gray head, purple-brown head, rust spots and holes are allowed. Two pieces of tissue are allowed to be weighed per can. The hardness and softness of the tissue are moderate. No lotus root skin, flat cut surface, uniform slice size and thickness, and slight gray head or purple-brown head are allowed. Lotus root is light gray-brown or reddish brown, and still shiny. The soup is clear, with the taste and smell of canned lotus root, no peculiar smell, simple shape, and moderate hardness and softness of the tissue. The lotus root
skin shall not exceed 200mm, and the surface is allowed to have
edges and corners. The cut surface is still flat and the shape is complete. Gray heads, purple-brown heads, rust spots and holes are allowed. Two pieces of||t ... Table 2 Requirements for net weight and solids
Indicated weight
540 (lotus in segments)
540 (lotus in pieces)bzxZ.net
Allowed tolerance
5.3.3 Heavy metal content: should meet the requirements of GB11671, 5.4 Microbiological indicators
Should meet the commercial sterility requirements of canned food. Contains
Specified weight
5.5 Defects
If the sensory and physical indicators of the sample do not meet the requirements, it should be counted as a defect. Defects are classified according to Table 3.
Allowable tolerance
Serious defects
General defects
6 Test methods
6.1 Sensory organs
There is obvious odor;
QB/T 1605-92
Table 3 Classification of sample defects
There are harmful impurities, such as broken glass, hair, foreign insects, gold scraps and tin beads with a long diameter greater than 3mm that have fallen off. There are general impurities, such as cotton thread, synthetic fiber filaments and tin beads with a long diameter not greater than 3mm that have fallen off. The sensory requirements obviously do not meet the technical requirements, and the quantity limit exceeds the standard; the net weight negative tolerance exceeds the allowable tolerance;
The solid weight tolerance exceeds the allowable tolerance
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in QB1007.
6.3 Solids
Tested according to the method specified in QB1007.
6.4 Heavy metals
Determine tin, copper, lead and arsenic according to the methods specified in GB.5009.16, GB5009.13, GB5009.12 and GB5009.11 respectively. 6.5 Microbiological indicators
Tested according to the method specified in GB4789.26.
Testing rules
Implemented according to QB1006.
Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional remarks:
This standard was proposed by the Food Industry Department of the Ministry of Light Industry. This standard is under the jurisdiction of the National Food Fermentation Standardization Center. This standard was drafted by the First Light Industry Bureau of Hubei Province and Wuhan Food Factory. The main drafters of this standard are Luo Qingying, Xin Shuguang and Qi Xiong. From the date of implementation of this standard, the former Light Industry Ministry Standard QB483-64 "Canned Lotus Root in Clear Water" shall be invalidated.
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