Some standard content:
IoS-67.080.20
National Standard of the People's Republic of China
GB/T23191—2008
Bolete
Bolete-Kingbolete
Published on 2008-12-3.1
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China Standardization Administration of China
Implementation on 2009-06-01
Appendix A of this standard is an informative appendix.
This standard is proposed and managed by the All-China Federation of Supply and Marketing Cooperatives. The drafting unit of this standard: Kunming Edible Fungi Research Institute of the All-China Federation of Supply and Marketing Cooperatives. The main drafters of this standard: Zhu Zang, Xu Jun, Gui Mingying, Gao Guanshi, Zhang Tao, Liu Xinmin, Gao Feng. GB/T23191—2008
GB/T23191—2008
Boletus (English name: boletei porcini) is the popular name of a large group, which includes 11 families, more than 70 genera and more than 700 species in taxonomy. This name includes not only the delicious boletus (Boletusedutis sensulato) in a broad sense, but also other edible boletus such as Boletus aereus Fr. ex Bull. Queen Bolete, Leccinunrugosiceps (Peck) Sing.. Boletus brunneissimus W.F. Chiu, Brownrcap Bolete, Leccinum crocipodium (Letellier) Walt., Boletus regius Krombh., Red-capped Butter Bolete, and a considerable number of poisonous boletus. Due to the large biomass, complex species, and difficulty in identification of boletus, poisoning incidents often occur! It is difficult to describe and give an accurate description of the identification characteristics under a popular name, so the standards for "boletus" should be formulated separately, with priority given to the groups with large biomass and large export and consumption. Among them, Bolete (English name: kingbolete) is one of the most famous wild edible mushrooms in the world. In my country, Bolete is widely distributed, with large quantity, delicious taste, rich nutrition and a large consumer market. Since the 1980s, Bolete has been exported to many countries and regions such as Europe and the United States as a major edible mushroom export product. In view of the fact that Bolete is a prominent representative of bolete products in terms of resource distribution, output and international trade volume, this standard only involves Bolete, not other boletes. Therefore, this standard does not include all edible bolete varieties. 1 Scope
Bolete Bolete
GB/T23191—2008
This standard specifies the relevant terms and definitions, product classification, requirements, test methods, inspection rules and signs, labels, packaging, transportation and storage of Bolete (Latin name: Botetusedulis sensulato). This standard applies to fresh and dried Bolete. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all referenced documents with dates, all subsequent amendments (excluding the contents of lapses) or revisions are not applicable to this standard. However, the parties who reach an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For all referenced documents without dates, the latest versions are applicable to this standard. GB/T191 Pictorial symbols for packaging, storage and transportation (ISO780:1997 MOD) GB/T50093 Determination of moisture in food
GB/T6543 Single-wall corrugated paper boxes and double-wall corrugated paper boxes for transport packaging GB7096 Hygienic standard for edible fungi
GB7718 General rules for labeling of prepackaged foods
GB9687 Hygienic standard for polyethylene molded products for food packaging GB/T12532 Determination of ash content in edible fungi
Measures for the supervision and management of quantitatively packaged goods Order No. 75 of the General Administration of Quality Supervision, Inspection and Quarantine 3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
King boletei porcini is an edible mycorrhizal fungus of the subdivision Basidimoycotina, order Boletales, family Boletaceae.
Note: For the main characteristics of Boletus edulis, please refer to Appendix A, 3.2
mycorrhiza fungus
mycorrhizal fungi
fungi that can form a mutualistic symbiotic relationship with plant roots to form mycorrhizae, [[GB/T12728—2006, definition 2.3.19] 3.3
tube
a tubular structure under the cap bearing spores.
extraneousmatters
all organic and inorganic matter except Boletus edulis. 4 Product classification
4.1 Fresh Boletus edulis: Boletus edulis that has developed normally, has been harvested in the wild, and has been simply preserved. 1
GB/T23191-2008
Delicious dried boletus: Fresh boletus is sliced longitudinally and processed into dried products by hot air, sun drying, dry frying and dehydration. 4.2
5 Requirements
Sensory requirements
5.1.1 Fresh boletuswwW.bzxz.Net
Should comply with the requirements in Table 1.
Moldy mushroom
Frog sauce/%
Impurities/%
Table 1 Sensory requirements for fresh boletus
Corporeal bodies are complete, tubes are arranged
tightly and neatly
Delicious boletus
Should comply with the requirements in Table 2
Seedlings are complete, tubes are arranged
tightly||Color is basically normal, color Slightly dark
No peculiar smell
Mechanical acid absorption of bacteria, incompleteness and deformity
Delicious dried boletus products should be painful
Bacterial benefits and
Forbidden opening rate 3%
Thousand piece length/em
Insect frog mushroom/%
Must rot mushroom
Impurities/%
5.2 Physical and chemical requirements
Should meet the requirements of Table 3.
Moisture/%
Eastern content (by dry weight/%
5.3 Hygiene requirements
Should comply with the provisions of GB7096.
Mushroom pieces include sail
Mushroom pieces include can pieces and smoke pieces, fragmentation rate
White without obvious black worm tracks
Has the smell of boletus, no odor 3.0
Not allowed
Table 3 Physical and chemical requirements for delicious boletus||tt| |5.4 Net content
Should meet the requirements of the "Measurement Supervision and Management Measures for Quantitative Packaged Goods" 6 Test methods
6.1 Sensory indicators
6.1.1 Morphology, color, smell
Observe the shape and color with the naked eye, and judge the smell with the nose. 6.1.2 Dry piece length
GB/T231912008
Randomly select no less than 100g of porcini mushrooms and use a measuring machine with an accuracy of 0.1mm. 6.1.3 Dry slice fragment rate, worm frog mushroom, rotten mushroom, impurities Randomly select samples (100g cm to ± 0.1g), and separate the dry product fragments, worm frog mushroom, rotten mushroom, and impurities. Weigh their mass with a balance with a sensitivity of 0.1g, and calculate the percentage of each sample according to the formula >> Where: 1000 pieces of pieces, worm frog mushroom, rotten mushroom, and impurities t||Thousand-piece frog mushroom, mushroom
6.2 Physical and chemical indicators
6.2.1 Moisture content
, unit is g
009. Measured by the method specified in GB/T
6.2.2 Ash content
, method specified in GB/T12
7 Inspection rules
7.1 Batch specification
Calculate the result accurately to one digit.
Percentage of quality,
General impuritiesThe mass of impurities: unit is g (g (1)
Fresh mushrooms from the same origin and harvested at the same time are regarded as one inspection batch of fresh boletus products: the same shift, the same production line, the same production process, and the same specifications are regarded as one inspection batch of boletus. 7.2 Sampling
7.2.1 Sampling quantity
In the whole batch of goods, the packaged products are based on the small packaging bags (boxes, boxes, etc.) of the same goods, and the bulk products are based on the mass (k) or number of pieces of the same goods. Random sampling is carried out according to the following number of pieces of the whole batch: The sampling base is 2 pieces for a whole batch of goods below 50 pieces: The sampling base is 4 pieces for a whole batch of goods from 51 to 100 pieces, and the sampling base is 5 pieces for a whole batch of goods from 101 to 200 pieces: The sampling base is 6 pieces as the minimum for a whole batch of goods above 201 pieces, and 1 piece is added for every additional 50 pieces. When the quality of the small package is not enough for the inspection, the sampling quantity shall be appropriately increased: 7.2.2 Sampling method
Randomly select the required samples from the stacking of the whole batch of goods by level. Each time, 1000g of samples are randomly selected, of which 500g is used as the inspection sample and 500g is used as the storage sample. Type inspection shall be selected from the products that have passed the delivery inspection. 3
GB/T23191-2008
7.3 Inspection classification
7.3.1 Delivery inspection
Before delivering each batch of products, the producer shall conduct delivery inspection, which includes sensory indicators, signs and packaging inspection. Delivery can only be carried out with a certificate of conformity.
7.3.2 Type inspection
Type inspection is a comprehensive assessment of the product. All items specified in the second chapter of the standard shall be inspected. Type inspection shall be carried out in the following circumstances:
) When the national quality supervision agency or the competent department of the industry puts forward the type inspection requirement: a) When the results of the two sampling inspections are greatly different: b) When the production technology and production environment have changed greatly due to human or natural factors 7.4. Judgment rules
74.1 Except for odor, vitamins and impurities The sensory index regulations determine the grade of the qualified batch of products. If any of the same-level indicators fails to meet the level, it will be downgraded to the next level. Fresh products that fail to meet the third-level requirements are substandard products. Dried slices that fail to meet the third-level requirements are substandard products.
7.4.2 If any of the smell, frost, impurity moisture and hygiene indicators do not meet the requirements, the batch of products will be judged as unqualified. If one of the other indicators is unqualified, it is allowed to double the samples in the same batch of products and re-inspect the unqualified items on the same day. If there is still one unqualified item, the batch of products will be determined as unqualified.
7.4.3 If the batch sample mark, packaging, and net content are unqualified, the producer is allowed to make corrections and then call for re-inspection. The re-inspection is still in accordance with the original requirements, and the re-inspection results are used as the final basis for determination. 8 Marks and labels
8.1 The outer packaging mark should comply with the provisions of GB/T191. It should indicate: product name, product implementation standard, grade, quality or quantity, specification production date, shelf life, manufacturer name, address, etc. 8.2 Labels should comply with the requirements of GB7718.
9 Packaging, transportation and storage
9.1 Packaging
9.1.1 Packaging materials should be strong, clean and dry, without damage, odor, non-toxic and non-toxic, and the hygiene indicators should comply with the current provisions of GB9687 and GB/T6513
9.1.2 The packaging quality unit used for each batch of products should be consistent 9.1.3 Packaging inspection rules: The net content of each sample weighed by piece should not be less than the net content marked on the outside of the package. 9.2 Transportation
9.2.1 During transportation, the products should be loaded and unloaded lightly, and heavy pressure should be prevented to avoid mechanical damage. 9.2.2 The means of transportation should be clean, sanitary, free of pollutants and debris. 9.2.3 Protect from sunlight and rain. Do not transport naked. 9.2.4 Do not mix with toxic, harmful, smelly items and fresh animals. 9.2.5 Fresh Boletus: For short-distance transportation not exceeding 200km, it is mainly transported at room temperature. For long-distance transportation exceeding 200km, use a temperature-controlled refrigerated vehicle at 2-5℃ for transportation. 9.2.6 Dried Boletus: Transport at room temperature. 9.3 Storage
9.3.1 Do not mix with toxic, harmful, smelly items and items that are easy to spread bacteria and insect pests. 9.3.2 Fresh Boletus: Store at 2℃~50℃ for no more than 1 day. 9.3.3 Dried Boletus: Stored in a ventilated, cool, dry, clean warehouse with moisture-proof equipment and anti-insect and rodent-proof facilities at room temperature.
Delicious Boletus
Common name: White Boletus, Bigfoot Mushroom
Latin name Boletus edulis sensu lato American name: kingboleteiprocini
(Informative Appendix》
Main characteristics of delicious boletus
Main characteristics of delicious boletus
Main characteristics
GB/T23191-2008
Cap: hemispherical to fan-shaped, 5cm~16cm in diameter. Yellow scorpion color to dark color, the color is uniform or lightens toward the edge, velvety when young, sticky when wet: orange: nearly cylindrical, thick, with large base, 3cm-20cm long, 2cm~4cm wide, the same color as the mushroom or lighter in color. The convex reticulate pattern of Ming ink, mesogeny, solid inside, fungus kidney: the tube mouth is nearly round, milky white to child green, straight or nearly tester, or sunken around the stem: chrysanthemum flesh, hypertrophy, white, does not change color at the balance, and becomes light yellow after drying! Runner print: green scorpion color, olive color:
The runner is nearly spinning pot shape, light yellow. Bare. 10mm15.2μm)×(4.5pm~5.7μm)5
GB/T23191—2008
References
[1]GB/T12728-2006 Edible Fungi Rice Language
Zhang Guangya, Illustrated Guide of Common Edible Fungi in China. Kunming: Yunnan Science and Technology Press, 1999[2]
Luan Xiaolan, Chinese Large Fungi. Zhengzhou: Henan Science and Technology Press, 2000GB/T23191-2008
Print date: June 24, 2010F046
People's Republic of China
National Standard
Boletus edulis
GB/T23191—2008
Published and distributed by China Standard Promotion Press
No. 16, Sanlihebei Street, Fuxingmenwai, Beijing
Postal Code: 100045
Website spc .net.cn
Tel: 6852394668517548
Printed by Qinhuangdao Printing Factory of China Standard Press, distributed by Xinhua Bookstores in various places
Printing sheet 0.75 shares 12,000 words
Format 880×12301/16
First printing in May 2009
First edition in May 2009
Book number: 155066-1-36744 Price 14.00 yuan If there is any printing error, our distribution center will replace it. Copyright infringement will be investigated
Report phone: o10)685335332 If any of the odor, frost, impurity moisture index and hygiene index does not meet the requirements, the batch of products will be judged as unqualified. If one of the other indicators is unqualified, it is allowed to double the samples in the same batch of products and re-inspect the unqualified items. If there is still one unqualified item, the batch of products will be judged as unqualified.
7.4.3 When the batch sample mark, packaging, and net content are unqualified, the producer is allowed to make corrections and then call for re-inspection. The re-inspection is still in accordance with the original requirements, and the re-inspection results are used as the final basis for determination. 8 Marks and labels
8.1 The outer packaging mark should comply with the provisions of GB/T191. It should indicate: product name, product implementation standard, grade, quality or quantity, specification production date, shelf life, manufacturer name, address, etc. 8.2 The label should comply with the requirements of GB7718.
9 Packaging, transportation and storage
9.1 Packaging
9.1.1 Packaging materials should be strong, clean and dry, without damage, odor, non-toxic and non-toxic, and the hygiene indicators should comply with the current provisions of GB9687 and GB/T6513
9.1.2 The packaging quality unit used for each batch of products should be consistent 9.1.3 Packaging inspection rules: The net content of each sample weighed by piece should not be less than the net content marked on the outside of the package. 9.2 Transportation
9.2.1 During transportation, it should be loaded and unloaded lightly, and heavy pressure should be prevented to avoid mechanical damage. 9.2.2 The means of transportation should be clean, sanitary, free of pollutants and debris. 9.2.3 Protect from sunlight and rain. Do not transport naked. 9.2.4 Do not mix with toxic, harmful, smelly items and fresh animals. 9.2.5 Fresh Boletus: For short-distance transportation not exceeding 200km, it is mainly transported at room temperature. For long-distance transportation exceeding 200km, use a temperature-controlled refrigerated vehicle at 2-5℃ for transportation. 9.2.6 Dried Boletus: Transport at room temperature. 9.3 Storage
9.3.1 Do not mix with toxic, harmful, smelly items and items that are easy to spread bacteria and insect pests. 9.3.2 Fresh Boletus: Store at 2℃~50℃ for no more than 1 day. 9.3.3 Dried Boletus: Stored in a ventilated, cool, dry, clean warehouse with moisture-proof equipment and anti-insect and rodent-proof facilities at room temperature.
Delicious Boletus
Common name: White Boletus, Bigfoot Mushroom
Latin name Boletus edulis sensu lato American name: kingboleteiprocini
(Informative Appendix》
Main characteristics of delicious boletus
Main characteristics of delicious boletus
Main characteristics
GB/T23191-2008
Cap: hemispherical to fan-shaped, 5cm~16cm in diameter. Yellow scorpion color to dark color, the color is uniform or lightens toward the edge, velvety when young, sticky when wet: orange: nearly cylindrical, thick, with large base, 3cm-20cm long, 2cm~4cm wide, the same color as the mushroom or lighter in color. The convex reticulate pattern of Ming ink, mesogeny, solid inside, fungus kidney: the tube mouth is nearly round, milky white to child green, straight or nearly tester, or sunken around the stem: chrysanthemum flesh, hypertrophy, white, does not change color at the balance, and becomes light yellow after drying! Runner print: green scorpion color, olive color:
The runner is nearly spinning pot shape, light yellow. Bare. 10mm15.2μm)×(4.5pm~5.7μm)5
GB/T23191—2008
References
[1]GB/T12728-2006 Edible Fungi Rice Language
Zhang Guangya, Illustrated Guide of Common Edible Fungi in China. Kunming: Yunnan Science and Technology Press, 1999[2]
Luan Xiaolan, Chinese Large Fungi. Zhengzhou: Henan Science and Technology Press, 2000GB/T23191-2008
Print date: June 24, 2010F046
People's Republic of China
National Standard
Boletus edulis
GB/T23191—2008
Published and distributed by China Standard Promotion Press
No. 16, Sanlihebei Street, Fuxingmenwai, Beijing
Postal Code: 100045
Website spc .net.cn
Tel: 6852394668517548
Printed by Qinhuangdao Printing Factory of China Standard Press, distributed by Xinhua Bookstores in various places
Printing sheet 0.75 shares 12,000 words
Format 880×12301/16
First printing in May 2009
First edition in May 2009
Book number: 155066-1-36744 Price 14.00 yuan If there is any printing error, our distribution center will replace it. Copyright infringement will be investigated
Report phone: o10)685335332 If any of the odor, frost, impurity moisture index and hygiene index does not meet the requirements, the batch of products will be judged as unqualified. If one of the other indicators is unqualified, it is allowed to double the samples in the same batch of products and re-inspect the unqualified items. If there is still one unqualified item, the batch of products will be judged as unqualified.
7.4.3 When the batch sample mark, packaging, and net content are unqualified, the producer is allowed to make corrections and then call for re-inspection. The re-inspection is still in accordance with the original requirements, and the re-inspection results are used as the final basis for determination. 8 Marks and labels
8.1 The outer packaging mark should comply with the provisions of GB/T191. It should indicate: product name, product implementation standard, grade, quality or quantity, specification production date, shelf life, manufacturer name, address, etc. 8.2 The label should comply with the requirements of GB7718.
9 Packaging, transportation and storage
9.1 Packaging
9.1.1 Packaging materials should be strong, clean and dry, without damage, odor, non-toxic and non-toxic, and the hygiene indicators should comply with the current provisions of GB9687 and GB/T6513
9.1.2 The packaging quality unit used for each batch of products should be consistent 9.1.3 Packaging inspection rules: The net content of each sample weighed by piece should not be less than the net content marked on the outside of the package. 9.2 Transportation
9.2.1 During transportation, it should be loaded and unloaded lightly, and heavy pressure should be prevented to avoid mechanical damage. 9.2.2 The means of transportation should be clean, sanitary, free of pollutants and debris. 9.2.3 Protect from sunlight and rain. Do not transport naked. 9.2.4 Do not mix with toxic, harmful, smelly items and fresh animals. 9.2.5 Fresh Boletus: For short-distance transportation not exceeding 200km, it is mainly transported at room temperature. For long-distance transportation exceeding 200km, use a temperature-controlled refrigerated vehicle at 2-5℃ for transportation. 9.2.6 Dried Boletus: Transport at room temperature. 9.3 Storage
9.3.1 Do not mix with toxic, harmful, smelly items and items that are easy to spread bacteria and insect pests. 9.3.2 Fresh Boletus: Store at 2℃~50℃ for no more than 1 day. 9.3.3 Dried Boletus: Stored in a ventilated, cool, dry, clean warehouse with moisture-proof equipment and anti-insect and rodent-proof facilities at room temperature.
Delicious Boletus
Common name: White Boletus, Bigfoot Mushroom
Latin name Boletus edulis sensu lato American name: kingboleteiprocini
(Informative Appendix》
Main characteristics of delicious boletus
Main characteristics of delicious boletus
Main characteristics
GB/T23191-2008
Cap: hemispherical to fan-shaped, 5cm~16cm in diameter. Yellow scorpion color to dark color, the color is uniform or lightens toward the edge, velvety when young, sticky when wet: orange: nearly cylindrical, thick, with large base, 3cm-20cm long, 2cm~4cm wide, the same color as the mushroom or lighter in color. The convex reticulate pattern of Ming ink, mesogeny, solid inside, fungus kidney: the tube mouth is nearly round, milky white to child green, straight or nearly tester, or sunken around the stem: chrysanthemum flesh, hypertrophy, white, does not change color at the balance, and becomes light yellow after drying! Runner print: green scorpion color, olive color:
The runner is nearly spinning pot shape, light yellow. Bare. 10mm15.2μm)×(4.5pm~5.7μm)5
GB/T23191—2008
References
[1]GB/T12728-2006 Edible Fungi Rice Language
Zhang Guangya, Illustrated Guide of Common Edible Fungi in China. Kunming: Yunnan Science and Technology Press, 1999[2]
Luan Xiaolan, Chinese Large Fungi. Zhengzhou: Henan Science and Technology Press, 2000GB/T23191-2008
Print date: June 24, 2010F046
People's Republic of China
National Standard
Boletus edulis
GB/T23191—2008
Published and distributed by China Standard Promotion Press
No. 16, Sanlihebei Street, Fuxingmenwai, Beijing
Postal Code: 100045
Website spc .net.cn
Tel: 6852394668517548
Printed by Qinhuangdao Printing Factory of China Standard Press, distributed by Xinhua Bookstores in various places
Printing sheet 0.75 shares 12,000 words
Format 880×12301/16
First printing in May 2009
First edition in May 2009
Book number: 155066-1-36744 Price 14.00 yuan If there is any printing error, our distribution center will replace it. Copyright infringement will be investigated
Report phone: o10)68533533cn
Tel: 6852394668517548
Printed by Qinhuangdao Printing Factory of China Standard Press, distributed by Xinhua Bookstores in various places
Printing sheet 0.75 shares 12,000 words
Format 880×12301/16
First printing in May 2009
First edition in May 2009
Book number: 155066-1-36744 Price 14.00 yuan If there is any printing error, our distribution center will replace it. Copyright infringement will be investigated
Report phone: o10)68533533cn
Tel: 6852394668517548
Printed by Qinhuangdao Printing Factory of China Standard Press, distributed by Xinhua Bookstores in various places
Printing sheet 0.75 shares 12,000 words
Format 880×12301/16
First printing in May 2009
First edition in May 2009
Book number: 155066-1-36744 Price 14.00 yuan If there is any printing error, our distribution center will replace it. Copyright infringement will be investigated
Report phone: o10)68533533
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