This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for labeling, packaging, transportation and storage of canned nameko mushrooms. This standard applies to canned nameko mushrooms made from nameko mushrooms through cleaning, grading, selection, canning, liquid injection, sealing and sterilization. QB/T 3619-1999 Canned nameko mushrooms QB/T3619-1999 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned Nameko Mushroom
QB/T3619-1999
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned nameko mushrooms. This standard applies to canned nameko mushrooms made from nameko mushrooms through cleaning, grading, selection, canning, liquid injection, sealing and sterilization.
2 Reference standards
ZBX70004
ZBX70005bZxz.net
GB4789.26
GB5009.16
GB5009.13
GB5009.12
GB5009.11
QB1006
QB1007
Sensory inspection of canned food
Packaging, labeling, transportation and storage of canned food Microbiological inspection of food hygiene Inspection of commercial sterility of canned food Method for determination of tin in food
Method for determination of copper in food
Method for determination of lead in food
Method for determination of total arsenic in food
Inspection rules for canned food
Determination of net weight and solid content of canned food 1 Hygienic standard for canned fruit and vegetable food
GB11671
3 Terminology
3.1 Open cap
Refers to the fall of fungus film and obvious spread of fungus gills. 3.2 Broken
Refers to the incomplete mushroom body and obvious defects. 3.3 Long stem
Refers to the length of the stem of L and M grade mushrooms exceeding half of the diameter of the cap, and that of S and T grade mushrooms exceeding 8mm of the cap diameter. 3.4 Mixed grades
Refers to the presence of more than two grades in the same can.
3.5Discoloration
refers to the grayish color of the cap, which is dark blue.
3.6Deformity
refers to the obvious abnormal shape of the fungus.
3.7Grading of unopened mushrooms
According to the size of the cap diameter (mm), it is divided into four levels: large (L) 28~30mm, medium (M) 16~22mm, small (S) 10~15mm, and extra small (T) below 10mm.
3.8Grading of opened mushrooms
According to the size of the cap diameter (mm), it is divided into three levels: large (J) 30~40mm, medium (E) 2030mm, and small (P) below 20mm.
4 Product classification
According to the shape of mushroom body, canned slippery mushroom can be divided into two categories: unopened and opened. Unopened slippery mushroom can be divided into four grades according to the diameter of the cap, and opened slippery mushroom can be divided into three grades according to the diameter of the cap.
a. Unopened extra small slippery mushroom canned, product code 838T; b. Unopened small slippery mushroom canned, product code 838S; unopened medium slippery mushroom canned, product code 838M; c.
d. Unopened large slippery mushroom canned, product code 838L; e. Opened small slippery mushroom canned, product code 838P; f. Opened medium slippery mushroom canned, product code 838E; g. Opened large slippery mushroom canned, product code 838J. 5 Technical requirements
5.1 Raw materials
The nameko mushrooms should be fresh and plump or well refrigerated, with intact mushroom bodies, free from insect pests, breakage and deterioration. 5.2 Sensory properties
Should meet the requirements of Table 1.
Table 1 Sensory properties
Item level!
Qualified products
Color "The cap is brown or yellowish brown," "The cap is brown or yellowish brown," "The cap is brown or brown, shiny
"More shiny
Nourishing
"Has the taste and smell that canned slipper mushrooms should have, no peculiar smell
1 Shiny
【The mushroom body is complete and elastic, and the size of the mushroom body is complete and relatively elastic. The large" mushroom body is complete and still elastic, and the large group is roughly uniform.
"The small is roughly uniform.
"The small is roughly uniform.
"The small is roughly uniform.
Organization "Unopened umbrella category: Among them, the umbrella and long unopened umbrella category: Among them, the umbrella and the shape of the handle are not more than 10%, the mixed grade and the handle are not more than 12%, the mixed grade and the long handle are not more than 12%, the mixed state is not more than 5%, the color change is not more than 6 ... Color 1 and brokenness shall not exceed 7%, and deformity shall not exceed 2% each, but the sum shall not exceed 25% and deformity shall not exceed 3% each, but the sum shall not exceed 30% and discoloration and deformity shall not exceed 4% each, but the sum shall not exceed 32%. Open umbrella type: among which brokenness shall not exceed 18%, and discoloration and deformity shall not exceed 10%. Discoloration and deformity shall not exceed 115%, and discoloration and deformity shall not exceed 1. Discoloration and deformity shall not exceed 3% each, but the sum shall not exceed 2% (the above are all in number). Soup【18% (the above are all in number). Juice is viscous, The soup is viscous and a small amount of culture debris is allowed. The soup is viscous and a small amount of culture debris is allowed. 5.3 Physical and chemical indicators 1 Culture medium debris exists 5.3.1 Net weight shall comply with the relevant net weight requirements in Table 2, and the average net weight of each batch of products shall not be less than the indicated weight. 5.3.2 Solid content shall comply with the relevant solid content requirements in Table 2, and the average solid weight of each batch of products shall not be less than the specified weight. Table 2 Net weight and solid content [Indicated weight | Allowable tolerance | Contains | 250ml canned bottle 500 | tt | 5.3.3 Heavy metal content shall comply with the requirements of GB11671. 5.4 Microbiological indicators | tt | | Should meet the commercial sterility requirements of canned food. Defects | tt | |Specified weight
Allowed tolerance
If the sensory performance and physical indicators of the sample do not meet the technical requirements, it should be recorded as a defect. The defects are classified according to Table 3. Table 3 Sample defect classification
Obvious odor
Serious defects|Obvious contamination of iron sulfide
1 Harmful impurities, such as broken glass, hair, foreign insects, metal chips and tin beads with a length greater than 3mm that have fallen off
General impurities, such as cotton thread, synthetic fiber filaments, tin beads with a length not greater than 3mm that have fallen off, livestock and poultry hair, etc. General defects The sensory performance obviously does not meet the technical requirements, and the quantity is limited. Exceeding the standard "Net weight negative tolerance exceeds the allowable tolerance
|Solid content tolerance exceeds the allowable tolerance
6 Test method
6.1 Sensory performance
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in ZBX70004.
Solids
Tested according to the method specified in QB1007.
6.4 Heavy metal content
Determine the content of tin, copper, lead and arsenic according to the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11.
6.5 Microbiological indicators
Tested according to the method specified in GB4789.26.
Testing rules
Should comply with the provisions of QB1006
Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional remarks:
This standard is under the jurisdiction of the Food Fermentation Industry Science Research Institute of the Ministry of Light Industry. This standard was drafted by Dandong Canning Factory. The main drafter of this standard: Wang Da.
Approved by the Ministry of Light Industry of the People's Republic of China on March 10, 1990 and implemented on October 1, 1990
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