This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for fried peanut kernels. This standard applies to fried peanut kernels made from peanut kernels as the main raw material, which are soaked, peeled, fried and mixed with auxiliary materials. QB 1733.5-1993 Fried peanut kernels QB1733.5-1993 standard download decompression password: www.bzxz.net
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Subject content and scope of application Industry Standard of the People's Republic of China Fried peanut kernels QB/T1733.5-93 This standard specifies the technical requirements, test methods, inspection rules and marking, packaging, transportation and storage requirements for fried peanut kernels. This standard applies to fried peanut kernels made from peanut kernels as the main raw material, which are soaked, peeled, fried and mixed with auxiliary materials. Reference standards GB1533 GB2760 GB2761 GB7100 GB7102 Technical requirements 3.1 Raw materials 3.1.1 Peanut kernels Peanut kernels Hygiene standards for the use of food additives Standards for the allowable amount of aflatoxin B1 in food Hygiene standards for cakes, biscuits and bread Hygiene standards for edible frying oil The test methods, inspection rules and marking, packaging, transportation and storage requirements of peanut products shall comply with the provisions of GB1533. Should comply with the provisions of GB7102. 3.1.2 Frying oil 3.2 Sensory requirements Sensory requirements shall comply with the provisions of Table 1. The color is light yellow or brownish yellow, and the color is basically uniform. Taste and mouthfeel | It has the flavor that this variety should have, with moderate taste, crispy mouthfeel, no raw smell, burnt smell or other peculiar smell. The shape is whole grain or half grain, and the size of whole grain or half grain is basically uniform. Physical and chemical indexes Physical and chemical indexes shall comply with the provisions of Table 2. Net content tolerance ≤250g/bag www.bzxz.net 〉250g/bag Price (based on fat) Peroxide value (based on fat) %≤ 3.4 Hygiene indexes The average net content shall not be less than the indicated amount Hygiene indexes shall comply with the provisions of GB7100 and GB2761, and the indexes are shown in Table 3. Table 3 Arsenic (measured in As) Lead (measured in Pb) Aflatoxin B1 Food additives Total number of bacteria (ex-factory) (sale) Eliform bacteria pieces/100g Pathogenic bacteria (referring to intestinal pathogenic bacteria and pathogenic cocci)- According to GB2760 Not containing cream Test methods, inspection rules and signs, packaging, transportation and storage shall be carried out in accordance with QB1733.1. 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. - Not detectable Containing cream This standard was drafted by Qingdao No. 2 Food Factory and the Food Fermentation Industry Scientific Research Institute of the Ministry of Light Industry. The main drafters of this standard are: Liu Mei, Chen Yan, Gao Mingde, Guo Zongxian. Approved by the Ministry of Light Industry of the People's Republic of China on April 15, 1993, and implemented on December 1, 1993 Tip: This standard content only shows part of the intercepted content of the complete standard. If you need the complete standard, please go to the top to download the complete standard document for free.