This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of braised pig's trotter canned food. This standard applies to braised pig's trotter canned food made from pig's trotter bones, which is deboned, pre-cooked, fried, seasoned, packed, sealed and sterilized. QB 1608-1992 Braised Pig's Trotter Canned Food QB1608-1992 Standard Download Decompression Password: www.bzxz.net

Light Industry Standard of the People's Republic of China
Canned stewed pork leg
Canned stewed pork leg
Subject content and scope of application
QB 1608—92
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned stewed pork leg
This standard applies to canned stewed pork leg made from pork trotters, which are deboned, pre-cooked, fried, seasoned, canned, sealed and sterilized. 2 Reference standards
GB 9959. 1
Fresh and frozen pork slices with skin
White sugar
GB 317. 1
GB 1534
GB1535
GB1536
GB5461
GB2717
Peanut oil
Soybean oil
Rapeseed oil
Edible salt
Hygiene standard for soy sauce
GB 13100
GB7652
Hygiene standard for canned meat
GB 4789. 26
GB5009.11
GB 5009. 12
GB 5009.13
GB 5009. 16
GB 5009.17
GB/T 12457
Microbiological examination of food hygiene
Testing of commercial sterility of raw foods
Determination of total arsenic in foods
Determination of lead in foods
Determination of copper in foods
Determination of tin in foods
Determination of total mercury in foods
Determination of sodium fluoride in foods
Rules for inspection of canned foods
QB 1006
QB1007
Determination of net weight and solid content of canned foodsZB X70 004
Sensory inspection of pig food
Packaging, labeling, transportation and storage of pig food
ZB X70 005
3 Terminology
3.1 Notching
Knife used to hang pigs during slaughtering and processing. 4 Product classification
The product code of braised pig's trotter is 24.
Approved by the Ministry of Light Industry of the People's Republic of China on November 10, 1992 and implemented on July 1, 1993
5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Pig's trotter splitting: should meet the requirements of GB9959.1 and QB1608-92
5.1.2 Vegetable oil: should meet the requirements of GB1534, GB1535 or GB1536. Salt: should meet the requirements of GB5461.
White sugar: should meet the requirements of GB317.1. 5.1.5Soy sauce: should meet the requirements of GB2717. 5.1.6Star anise: should meet the requirements of GB7652. 5.1.7MSG: should contain more than 85% sodium glutamate. 5.1.8Yellow wine: should be yellow and clear, with normal mellow taste and alcohol content of more than 12%, or grain liquor should be used. 5.1.9Ginger: should use fresh or dried ginger with large rhizomes, strong fragrance and no mold or deterioration. 5.2Sensory requirements
Should meet the requirements of Table 1.
Sensory requirements
Taste, smell
Tissue morphology
Normal flesh color, sauce red or reddish brown
color, roughly uniform color, glossy surface. The soup is brown
The meat color is normal, red sauce or reddish brown
, the color is more uniform, and the surface is more shiny. The soup is brown
It has the taste and smell of braised pig's trotters, no peculiar smell. The tissue is tender, the hardness is moderate, and the wrinkles on the skin are obvious. Each can contains a whole pig's trotter, and the cut does not exceed 1/3. It is allowed to fill the middle with small pieces of lean meat. The skin does not fall off when pouring out from the inside
5.3 Physical and chemical indicators
The tissue is relatively tender, the hardness is moderate, and the wrinkles on the skin are more obvious. Each can contains a whole pig's trotter, and the cut does not exceed 1/2. It is allowed to fill the middle with small pieces of lean meat. The skin of the meat does not fall off when pouring out of the can
Qualified products
Normal meat color, sauce red and reddish brown
, uniform color, a small part of inconsistent color is allowed, and the surface is still shiny. The soup is royal brown
The tissue is still tender, the hardness is moderate, and the wrinkles on the skin are normal. Each can contains
a whole hoof, the cut should not exceed 1/2, and it is allowed to fill the middle with small pieces of lean meat. When pouring out from the inside
It is allowed that the skin of some parts of the meat fall off
5.3.1 Net weight: It should meet the requirements of the net weight in Table 2, and the average net weight of each batch of products should not be less than the indicated weight. 5.3.2 Solids: It should meet the requirements of the solid content in Table 2, and the average solid weight of each batch of products should not be less than the specified weight. Table 2 Requirements for net weight and solids
Indicate weight
5.3.3 Sodium chloride content: 1.2%~~2.2%. Weight
Allowed tolerance
5.3.4 Heavy metal content: Should meet the requirements of GB13100. 5.4 Microbiological indicators
Should meet the commercial sterility requirements of canned food. 5.5 Defects
Specified weight
If the sensory and physical indicators of the sample do not meet the technical requirements, it shall be counted as a defect. Defects are classified according to Table 3. 478
Male lotus is allowed
Serious defects
General defects
6 Test methods
6.1 Sensory organs
There is obvious odor;
QB1608-92Www.bzxZ.net
Table 3 Classification of sample defects
Iron sulfide obviously contaminates the contents;
There are harmful impurities, such as broken glass, foreign insects, hair, metal filings and tin beads with a long diameter greater than 3mm that have fallen off. There are general impurities, such as cotton thread, pig hair, synthetic fiber silk 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
Tested according to the method specified in QB1007.
6.3 Solids
Tested according to the method specified in QB1007.
6.4 Sodium chloride
Tested according to the method specified in GB/T12457.
6.5 Heavy metals
Determine tin, copper, lead, arsenic and mercury according to the methods specified in GB5009.16, GB5009.13, GB5009.12, GB5009.11 and GB5009.17.
6.6 Microbiological indicators
Tested according to the method specified in GB4789.26.
7 Inspection rules
Implemented according to QB1006.
8 Marking, packaging, transportation and storage
Carry out in accordance with the provisions of ZBX70005.
Additional instructions:
This standard is 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 is drafted by Xiamen Touchang.
The main drafters of this standard are Zheng Aiguang, Shi Ping and Chen Dunxiao. From the date of implementation of this standard, the original Light Industry Ministry standard QB393--76 "Braised Pig's Hoof Canned Food" will be invalid. 479
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