This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned mustard tuber and pork. This standard applies to canned mustard tuber and pork made from mustard tuber and lean pork, which are pre-treated, canned, sealed and sterilized. QB 1404-1991 Canned mustard tuber and pork QB1404-1991 Standard download decompression password: www.bzxz.net

Industry Standard of the People's Republic of China
Shredded pork and preserved yegetablesSubject Content and Scope of Application
QB 1404—91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of yegetables.
This standard applies to yegetables made from yegetables and lean pork, which are pre-treated, canned, sealed and sterilized. 2 Reference standards
GB6094 Pickled mustard tuber
GB 9959. 1
GB 9959. 2
GB1534
GB1535
GB1536
GB1537
GB5461
GB8885
GB 8884
GB8883
GB1355
Fresh and frozen pork with skin
Fresh and frozen pork without skin
Peanut oil
Soybean oil
Rapeseed oil
Refined cottonseed oil
Edible salt
Edible corn starch
Edible potato starch
Edible wheat starch
Wheat flour (flour)
GB/T12457
GB 5009. 11
GB 5009. 12
GB 6009.13
GB 5009. 16
GB 5009. 17
GB 4789. 26
QB1006
QB1007
Determination of sodium chloride in food
Determination of total arsenic in food
Determination of lead in food
Determination of copper in food
Determination of tin in food
Determination of total mercury in food
Microbiological examination of food hygiene
Rules for inspection of canned food
Testing of commercial sterility of canned food
Determination of net weight and solid content of canned foodZBX70 004
ZB X70 005
3 Terminology
Sensory examination of canned food
Packaging, labeling, transportation and storage of canned food 3.1 Old tendons
The bundled crude fiber on mustard tuber, which has a residue-like texture when eaten. 3.2 Cotton bales
Approved by the Ministry of Light Industry of the People's Republic of China on December 31, 1991 434
Implemented on August 1, 1992
The inside of the vegetable block is white and dry flocculent. 4 Product classification
The product code of canned pickled mustard tuber and shredded pork is 116. 5 Technical requirements
5.1 Raw and auxiliary materials
QB 1404-91
5.1.1 Pork: should meet the requirements of GB9959.1 or GB9959.2. 5.1.2 Edible salt: should meet the requirements of GB5461. 5.1.3 Pickled mustard tuber: should meet the requirements of GB6094. 5.1.4 Wheat flour (flour): should meet the requirements of GB1355. 5.1.5 Vegetable oil: should meet the requirements of GB1534, GB1535, GB1536, GB1537. 5.1.6 Starch: It should meet the requirements of GB8883, GB8884 and GB8885. 5.2 Sensory requirements
It should meet the requirements of Table 1.
Table 1 Sensory requirements
Taste, smell
5.3 Physical and chemical indicators
Superior quality
Normal meat color, mustard tuber shreds are light yellow or slightly green. Superior quality
Has the taste and smell of mustard tuber and pork, without peculiar smell. The mustard tuber and pork are cut into shreds, and the shreds are
uniform, with a little debris allowed; the shredded meat
is tender, moderately soft and hard, and has no burnt spots; The mustard tuber shreds are crisp and tender, without cottony patches or old tendons. The mustard tuber and pork are cut into shreds, the shreds are evenly shaped, and a small amount of debris is allowed. The meat shreds are relatively tender, moderately soft and hard, and the burnt spots do not exceed 5 points. The mustard tuber shreds are crisp and tender, and the old tendons and cottony patches do not exceed 3. 5.3.1 Net weight: It should meet the requirements of Table 2. The average net weight of each batch of products should not be less than the indicated weight. Table 2 Net weight requirements: Sodium chloride content: 0.7%~1.2% in pork shreds. 5.3.3 Heavy metal content: It should meet the requirements of Table 3. Indicated weight·g
Shred pork 140
Zhacai 100
Table 3 Heavy metal content
Tin (Sn)
Copper (Cu)
Lead (Pb)
Qualified products
Zhacai and pork are cut into shreds, the shape of the shreds
is still uniform, a small amount of debris is allowed; the meat
shreds are still tender, with no more than 15
black spots; the shredded mustard tuber is still crisp and tender, with no more than 5 cotton balls and no more than 2 old tendonsbzxz.net
Allowed tolerance, %
Arsenic (As)
Mercury (Hg)
5.4 Microbiological indicators
shall meet the commercial sterility requirements for head food.
5.5 Defects
QB 1404--91
If the sensory requirements and physical indicators of the sample do not meet the technical requirements, it should be counted as a defect. Defects are classified according to Table 4. Table 4 Classification of sample defects
Serious defects
General defects
6 Test methods
6.1 Sensory requirements
There is obvious odor;
Iron sulfide obviously contaminates the contents;
There are harmful impurities, such as broken glass, hair, foreign tail worms, metal shavings and beads with a long diameter greater than 3mm that have fallen off. There are general impurities, such as cotton thread, broken bones, pig hair, synthetic fiber silk and tweezer beads with a long diameter not greater than 3mm that have fallen off. The net weight negative tolerance exceeds the allowable tolerance:
The sensory requirements obviously do not meet the technical requirements. If there is a quantity limit, the excess shall be inspected according to the method specified in ZBX70004.
6.2 Net weight
Tested according to the method specified in QB1007.
6.3 Sodium chloride content
Tested according to the method specified in GB/T12457.
6.4 Heavy metal content
Determine tin, copper, lead, arsenic and mercury according to the methods specified in GB5009.16, GB5009.13, GB5009.12, GB5009.11 and GB5009.17.
6.5 Microbiological indicators
Tested according to the method specified in GB4789.26.
Testing rules
Implemented according to QB1006.
8 Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional Notes:
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 Sichuan Light Industry Research Institute. The main drafters of this standard are Xu Dezhong and Xian Shiwen. 436
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