This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned Flammulina velutipes. This standard applies to canned Flammulina velutipes made from Flammulina velutipes, which are processed through sorting, adding salt water (or acidification), canning, sealing and sterilization. QB 1398-1991 Canned Flammulina velutipes QB1398-1991 Standard download decompression password: www.bzxz.net

Industry Standard of the People's Republic of China
Canned Flammulina velutipes
Canned flammulima velutipes
Subject Content and Scope of Application
QB 1398-91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned Flammulina velutipes.
This standard applies to Flammulina velutipes heads made from Flammulina velutipes, which are processed through sorting, adding salt water (or acidification), canning, sealing and sterilization. Cited standards
GB5461
GB 1987
Edible salt
Food additives-Citric acid
GB4789.26Microbiological examination of food hygiene-Testing of commercial sterility of canned food
GB5009.11
GB 5009. 12
GB 5009. 13
Determination method of total tin in food
Determination method of lead in food
Determination method of copper in food
GB5009.16Determination method of tin in food
GB11671 Hygienic standard for canned fruit and vegetable foodsGB/T12457 Determination method of sodium chloride in foodQB1006
QB1007
Inspection rules for canned food
Determination of net weight and solid content of canned foodSensory inspection of canned food
ZB X70 004
ZBX70005Packaging, marking, transportation and storage of canned food3 TermsbZxz.net
3.1 Cleft mushroom
Enoki mushroom with cracked cap and stipe.
3.2 Open mushrooms
Enoki mushrooms with open caps that are not rolled inwards but turned upwards. 3.3 Canned enoki mushrooms in whole package
Enoki mushrooms with roughly uniform shapes and sizes and neatly arranged in cans. 3.4 Canned enoki mushrooms in bulk package
Enoki mushrooms with mushroom bodies randomly packed in cans.
3.5 Cultured roots
The long root hairs at the bottom of the mushroom body.
4 Product classification
Approved by the Ministry of Light Industry of the People's Republic of China on December 31, 1991412
Implemented on August 1, 1992
QB1398-91
Enoki mushrooms can be divided into two categories according to the color of the mushrooms: white and yellow, and divided into two categories according to the canning form: whole package and bulk package. 4.1 Whole package yellow canned enoki mushrooms, product code 842: Whole package white canned enoki mushrooms, product code 842W4.2 Whole package yellow canned enoki mushrooms, product code 8421 Whole package white canned enoki mushrooms, product code 8421W. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Enoki mushrooms: fresh and good, milky white or light yellow, mushroom cap diameter of about 30mm, no cracks, no culture roots, no diseases and insect pests.
5.1.2 Edible salt: should meet the requirements of GB5461. 5.1.3 Citric acid: should meet the requirements of GB1987. 5.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Taste, smell
Mushroom body is milky white or light yellow to yellow
color, more uniform; soup is clear and gelatinous
Mushroom body is milky white or light yellow to yellow
brown, more uniform color; soup is clear and gelatinous
It has the taste and smell that canned Flammulina velutipes should have, without peculiar smell; the tissue is crisp and tender, the mushroom body is complete; the mushroom cap is straight
the tissue is crisp and tender, the mushroom body is complete, the mushroom
diameter is about 30mml petal stalk length: the cap diameter of the whole package is about no more than 35mm, the mushroom stalk length is 150mm, and the packaged one is about 200mm; the total amount of cracked
mushrooms and open umbrella mushrooms shall not exceed 15% of the solid

5.3 Physical and Chemical Indicators
The mushroom body is milky white or light yellow to brown; the soup is still clear, the gelatinous
tissue is still crisp and tender, and the mushroom body is still intact; the total amount of split-mouth mushrooms and open-cap mushrooms does not exceed 25% of the solids
The whole package is about 200mm; the package is about
250mm; the total amount of split-mouth mushrooms and open-cap mushrooms does not exceed 20% of the solids
5.3.1 Net weight: It should meet the requirements of 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 solid content in Table 2, and the average solid weight of each batch of products should not be less than the specified weight. 5.3.3 Sodium chloride content: 0.3%~1.3%. 5.3.4 Heavy metal content: Shall meet the requirements of GB11671. 5.4 Microbiological indicators
Shall meet the commercial sterility requirements of canned food. 5.5 Defects
If the sensory requirements 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. Table 2 Requirements for net weight and solids
315mL four-spindle bottle
500mL canned bottle
Mark weight grid
Allowable tolerance, %
"Contains the most, %
Specified weight, g
Allowable tolerance, %
Serious defects
General defects
6 Test methods
6.1 Sensory requirements
There is a distinct odor,
QB 1398-9.1
Table 3, Classification of sample defects
Contents are obviously contaminated by iron sulfide
Harmful impurities exist, such as broken glass, hair, foreign insects, metal shavings and tin beads with a long diameter greater than 3mm that have fallen off. General impurities exist, such as cotton thread, synthetic fiber filament 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 is exceeded. 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
Inspect according to the method specified in QB1007.
6.4 Sodium chloride content
Inspect according to the method specified in GB/T12457. ||t t||6.5 Heavy metal content
Determine tin, copper, lead and arsenic according to the methods specified in GB5009.16, GB.5009.13, GB.5009.12 and GB:5009,11 respectively. 6.6 Microbiological indicators
Test according to the methods specified in GB4789.26.
Testing rules
Perform according to QB1006.
8 Marking, packaging, transportation and storage
Perform according to 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 Zhejiang Light Industry Research Institute, Food Quality Inspection Hangzhou Station and Changshan Microbiological Factory. The main drafters of this standard are Gao Zongyu, Yu Ronghua, Zhang Shikang, Chen Runlin, Ren Yiping and Ye Longni. 414
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