This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of braised spareribs canned in brown sauce. This standard applies to braised spareribs canned in brown sauce made from pork chops, processed, fried, canned, seasoned, sealed and sterilized. QB 1606-1992 Braised spareribs canned in brown sauce QB1606-1992 standard download decompression password: www.bzxz.net

Light Industry Standard of the People's Republic of China
Canned stewed pork chops
Canned stewed pork chops
Subject content and scope of application
QB 1606--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 chops.
This standard applies to canned stewed pork chops made from pork chops, which are processed, fried, canned, seasoned, sealed and sterilized. 2 Reference standards
GB 9959.1
Fresh and frozen pork with skin
GB 9959.2
, Fresh and frozen pork without skin
GB1534 Peanut oil
GB1535
GB1536
GB8937
GB5461
GB2717
GB13100
GB7652
Soybean oil
Rapeseed oil
Edible lard
Edible salt
White sugar
Hygiene standard for soy sauce
Hygiene standard for canned meat
GB 2789.26
GB5009.11
GB5009.12
GB5009.13
GB5009.16
GB5009.17
GB/T 12457
QB1006
QB 1007
Microbiological examination of food hygiene
Determination method of total mercury in food
Determination method of lead in food
Determination method of copper in food
Determination method of tin in food
Determination method of total mercury in food
Testing of commercial sterility of canned food
Determination method of sodium chloride in food
Rules for inspection of canned food
Determination of net weight and solid content of canned food ZB X70 004
Sensory inspection of canned food
ZBX70005 Packaging, marking, transportation and storage of canned food 3 Product classification
The product code of canned braised spare ribs is 10. Approved by the Ministry of Light Industry of the People's Republic of China on November 10, 1992, and implemented on July 1, 1993
4 Technical requirements
4.1 Raw and auxiliary materials
QB 1606-92
4.1.1 Pork chops: pork chops that meet the requirements of GB9959.1 or GB9959.2, with the thickness of the chops with meat layer not less than 12mm. 4.1.2 Vegetable oil: should meet the requirements of GB1534, GB1535 or GB1536. 4.1.3 Edible lard: should meet the requirements of GB8937. 4.1.4 Edible salt: should meet the requirements of GB5461. 4.1.5 White sugar: should meet the requirements of GB317.1. 4.1.6 Soy sauce: should meet the requirements of GB2717. 4.1.7 Yellow wine: yellow and clear, mellow and normal in flavor, with an alcohol content of more than 12%, or grain liquor. 4.1.8 Star anise: should meet the requirements of GB7652. 4.1.9 Monosodium glutamate: should contain more than 85% sodium glutamate. 4.1.10 Spices (cinnamon, pepper, cloves, five-spice powder, etc.): dry, free of mold and mildew, with normal aroma. 4.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Taste, smell
Normal meat color, sauce red to yellow brown
color, shiny
Normal meat color, sauce red to yellow brown
color, relatively shiny
Normal meat color, sauce red to dark yellow brown
It has the taste and smell of braised spare ribs made by deep-frying and seasoning, without peculiar smell. The meat is moderately soft and hard, and the size of the pieces is roughly
even. The thickness of the rib meat layer is more than 5mm, and the meat and bones are not separated.
There are two types of specifications: 256g package, each piece has two ribs, 30-50mm long,
allowed to be matched with 1-2 ribs with bones, cartilage, and no more than 2 pieces of meat with or without bones; 397g package, each piece has 2-3 ribs, 40-60mm long,
allowed to be matched with a spine rib, the added cartilage and meat are of moderate hardness, the piece size is more
uniform, the thickness of the rib meat layer is more than 5mm,
some pieces are allowed to separate the bones and meat.
There are two types of morphological specifications: 256g package, each piece with 2 ribs, 30~～50mm long,
allowed to be added; 1~3 bones,
ribs, vertebral chops, cartilage, bone-in or boneless meat pieces not exceeding 2 pieces in total; 3978 package
each piece with 2~3 ribs, 40~60
1mm long, allowed to be added with 1~2 vertebral chops, bone-in or boneless meat pieces not exceeding 2 pieces in total, cartilage, bone-in or boneless meat pieces not exceeding 2 pieces in total. 4.3 Physical and chemical indicators
pieces not exceeding 3 pieces in totalwwW.bzxz.Net
The meat is moderately soft and hard, the size of the pieces is uniform, the thickness of the rib meat layer is more than 5mm,
allowed to have bone and meat separation. Each piece shall have 2~3 ribs, 30~50mm or 40
~60mm in length, and may be matched with cartilage, vertebrae, small pieces of meat with or without bones
4.3.1 Net weight: It shall meet the requirements of net weight in Table 2, and the average net weight of each batch of products shall not be less than the indicated weight. 4.3.2 Solids: The weight of the ribs with oil shall meet the requirements of solid content in Table 2, and the average solid weight of each batch of products shall not be less than the specified weight.
Table 2 Requirements for net weight and solids
Indicated weight
Allowed tolerance
Specified weight
Allowed tolerance
4.3.3 Sodium chloride content: 1.2%~2.2%.
QB 1606--92
4.3.4 Heavy metal content: It shall meet the requirements of GB13100. 4.4 Microbiological indicators
Should meet the commercial sterility requirements of canned food. 4.5 Defects
If the sensory performance 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 3. Table 3 Classification of sample defects
Serious defects
General defects
5 Test methods
5.1 Sensory
Obvious odor #
Iron sulfide obviously contaminates the contents,
Hazardous impurities, such as broken glass, insects, hair, metal shavings and tin beads with a long diameter greater than 3mm that have fallen off; General impurities, such as cotton thread, pig hair, synthetic fiber silk and pot 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.
5.2 Net weight
Tested according to the method specified in QB1007.
5.3 Solids
Tested according to the method specified in QB1007.
5.4 Sodium chloride content
Tested according to the method specified in GB/T12457.
5.5 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.
5.6 Microbiological indicators
Tested according to the method specified in GB4789.26.
6 Inspection rules
Implemented according to QB1006.
7 Marking, packaging, transportation, purchase and storage
The regulations of ZBX70005 shall apply.
Additional remarks:
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 was drafted by Fujian Food Industry Company, Tongzhou Head Factory, and the Standards Division of Fujian Light Industry Department. The main drafters of this standard are Liu Xiufang, Huang Bingheng, and Zhang Jianhe. From the date of implementation of this standard, the former Ministry of Light Industry standard QB391-76 "Braised Spare Ribs Canned Food" will be invalidated. 473
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