This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned crucian carp. This standard applies to canned crucian carp made from fresh or well-frozen crucian carp, which is pre-processed, fried, seasoned, canned, sealed and sterilized. QB 1610-1992 Canned crucian carp QB1610-1992 Standard download decompression password: www.bzxz.net

1 Subject content and scope of application
Industry Standard of the People's Republic of China
Canned fried crucian carps
Canned fried crucian carps
QB/T1610-92
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned fried crucian carps. This standard applies to canned fried crucian carps made from fresh or well-frozen crucian carps through pretreatment, frying, seasoning, canning, sealing and sterilization. 2 Reference standards
GB317.1 White sugar
GB1534 Peanut oil
GB1535 Soybean oil
GB1536 Rapeseed oil
GB2717 Hygienic standard for soy sauce
GB5461 Edible salt
GB7652 Star anise
GB5009.11 Determination of total arsenic in food GB5009.12 Determination of lead in food
GB5009.13 Determination of copper in foodWww.bzxZ.net
GB5009.16 Tin in food Determination method
GB5009.17 Determination method of total mercury in food GB/T12457 Determination method of sodium chloride in food GB4789.26 Microbiological examination of food hygiene Inspection of commercial sterility of canned food ZBX70004 Sensory inspection of canned food
ZBX70005 Packaging, marking, transportation and storage of canned food QB1006 Inspection rules for canned food
QB1007 Determination of net weight and solid content of canned food 3 Product classification
Canned fried crucian carp cans are divided into two categories: strips and segments according to the shape of the fish body. 3.1 Canned crispy fried crucian carp in strips, product code 463. 3.2 Canned crispy fried crucian carp in sections, product code 4631. 4 Technical requirements
4.1 Raw and auxiliary materials
4.1.1 Crucian carp should be fresh or well frozen, with elastic muscles, tightly connected bones and meat, and each fish weighing 0.15kg~0.40kg. Spoiled crucian carp shall not be used. 4.1.2 Monosodium glutamate should contain more than 85%. 4.1.3 Vegetable oil should meet the requirements of GB1534, GB1535 or GB1536. 4.1.4 White granulated sugar should meet the requirements of GB317.1. 4.1.5 Edible salt should meet the requirements of GB5461. 4.1.6 Soy sauce should meet the requirements of GB2717. 4.1.7 Five-spice powder should be dry, free of mold and have normal aroma. 4.1.8 Peppercorns should have a strong aroma, be dry and free of mildew. 4.1.9 Onions should have normal color and aroma.
4.1.10 Ginger should have a strong spicy flavor, and fresh or dried ginger should not have rot. 4.1.11 Yellow wine should be yellow and clear, have a normal mellow taste, and contain more than 12% alcohol. 4.1.12 Star anise should meet the requirements of GB7652. 4.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Normal meat color, yellowish brown
Taste and smell have the taste and smell that canned fried crucian carp should have
"The flavor and smell are strong
"The tissue is crispy and soft, not dry and hard. From the can
The body shape is still
Normal meat color, brown
Has the taste and smell that canned fried crucian carp should have
"The fragrance is relatively strong
"The meat color is relatively normal, brown
"Has the taste and smell of canned fried crucian carp, no difference
The tissue is relatively crispy and soft, not dry and hard. From the "tissue is still soft, the fish body does not break up when it is poured out from the inside of the strip, and the fish body does not break up when it is poured out from the inside of the can. The area is complete and the arrangement is still neat,
Allow Addition is allowed. There are two types of strip packing and segment packing. Strip packing is loose, and there are two types of strip packing and segment packing. Strip packing is called two small pieces. Segment packing is neat, the tissue morphology is complete, and the arrangement is neat. It is allowed to add a small piece. The body shape is relatively complete and the arrangement is relatively neat. The pieces are generally matched, and the broken pieces are not allowed to add a small piece. The pieces are evenly matched, and it is allowed to add a small piece. If the weight exceeds 35%, it is allowed to add. The pieces are evenly matched, and the pieces are evenly matched. It is allowed to add two small pieces. 4.3 Physical and chemical indicators are relatively uniform, and it is allowed to add a small piece. 4.3.1 The net weight shall meet the requirements of the net weight in Table 2. The average net weight of each batch of products shall not be less than the marked weight. 4.3. 2 Solids should 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
Allowed tolerance
Can number "marked weight
Quantity specified weight! Allowed tolerance
4.3.3 Sodium chloride content 1.2%~2.0%.
4.3.4 Heavy metal content should meet the requirements of Table 3. Table 3 Heavy metal content
Item|Tin (Sn)I Copper (Cu)|Lead (Pb)|As Mercury (Hg) Index【≤200.0—≤5.0
5.4 Microbiological indicators
Should meet the commercial sterility requirements of canned food. 5.5 Defects
Sensory and physical indicators of samples If the mark does not meet the requirements, it should be counted as a defect. Defects are classified according to Table 4. Table 4 Sample defect classification
[There is a distinct odor;
Serious defects | Iron sulfide obviously contaminates the contents:
"There are harmful impurities, such as broken glass, hair, foreign insects, metal chips and tin beads with a long diameter greater than 3mm that have fallen off
"There are general impurities, such as cotton thread, synthetic fiber filaments and tin beads with a long diameter not greater than 3mm that have fallen off; General defects The sensory requirements obviously do not meet the technical requirements, and there are quantity restrictions that exceed the standard; [Net weight negative tolerance exceeds the allowable tolerance;
"Solid weight tolerance exceeds the allowable tolerance
5 Test method
5.1 Sensory
Inspect according to the method specified in ZBX
70004.
5.2 Net weight
Inspect 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.
5.5 Microbiological indicators
Tested according to the method specified in GB4789.26.
6 Inspection rules
Implemented according to QB1006.
8 Marking, packaging, transportation and storage
Carried out according to the provisions of ZBX70005.
Additional Notes:
This standard was 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 Da'an Canning Factory. The main drafters of this standard are: Lin Yahua, Cui Lihua, and Zheng Yuqing. From the date of implementation of this standard, the former Ministry of Light Industry Standard QB444-64 "Deep-fried Canned Crucian Carp" will be invalidated. Approved by the Ministry of Light Industry of the People's Republic of China on November 1, 1992 and implemented on July 1, 1993
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