This standard specifies the product specifications, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of canned mushroom meat sauce. This standard applies to canned mushroom meat sauce made from pork and mushrooms through preparation, canning, sealing and sterilization. QB/T 3601-1999 Canned Mushroom Meat Sauce QB/T3601-1999 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned Mushroom Meat Sauce
QB/T3601-1999
This standard specifies the product specifications, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of canned mushroom meat sauce.
This standard applies to canned mushroom meat sauce made of pork and mushrooms through preparation, canning, sealing and sterilization.
Referenced standards
ZBX70004Sensory inspection of canned food
GB9959.1Fresh and frozen pork slices with skin
GB317White sugar
GB4789.26Microbiological examination of food hygieneTesting of commercial sterility of canned foodGB5009.16Determination of tin in food
GB5009.13Determination of copper in food
GB5009.12Determination of lead in food
Determination of total arsenic in food Determination method
GB5009.11
Determination method of total mercury in food
GB5009.17
QB1006 Inspection rules for canned food
QB1007 Determination of net weight and solid content of canned foodZBX70005 Packaging, marking, transportation and storage of canned foodGB/T12457 Determination method of sodium chloride in food3 Terms and codes
3.1 Terms
3.1.1 Thick tendons
Refers to the tendons in the meat that cannot be chewed.
3.1.2 String meat
Refers to the meat pieces that are not completely cut and connected together. 3.2 Code
The product code is 60.
4 Technical requirements
4.1 Raw and auxiliary materials
4.1.1 Pork: Should meet the requirements of GB9959.1. 4.1.2
White sugar: Should meet the requirements of GB317.
Scallion: Normal color and aroma.
Garlic: Good quality, no moldy or spoiled fresh or dried garlic. 4.1.5
Red chili powder: Red, less spicy, no impurities, no color change. 4.1.6
Bean paste: No mold, normal color.
Shiitake mushroom: Dry, no mold, no insects, normal aroma. 4.1.7
4.2 Sensory properties
Should meet the requirements of Table 1.
Orange-red
Table 1 Sensory properties
The sauce is reddish brown and shiny,
The oil is orange-red
The sauce is reddish brown to brown, with a strong smell.
The sauce is brown, shiny, and the oil is orange-red
To orange-yellow
The aroma is rich and has the flavor and smell of canned mushroom meat sauce. It has no foreign smell. The bean paste is delicate. The meat block is about 1000mm**3, and the bean paste is more delicate. The meat is about 1000. The bean paste is still fine, and the meat is in small pieces or grains.
The size is roughly uniform, without skewers. Shiitake mushrooms are "mm**3, roughly uniform in size, without skewers, and uniform in size without strips. The sauce is uniform and does not flow.
[Meat. Shiitake mushrooms are in strips. The sauce does not flow. Shiitake mushrooms are in strips. [According to each batch of products, the weight of meat and mushrooms is | scattered. According to each batch of products, the weight of meat and mushrooms! 1 is not less than 30% of the net weight on average
4.3 Physical and chemical indicators
1 The average weight is not less than 30% of the net weight 1
4.3.1 Net weight: It should meet the requirements of the net weight in Table 2. The average net weight of each batch of products should not be less than the indicated weight. Table 2 Net weight
Indicated weight, g
250ml glass Bottle
500ml canned bottle
Sodium chloride content is 4.5%~6.0%.
Heavy metal content shall meet the requirements of Table 3.
Allowed tolerance, %
Mesh Tin (Sn)Www.bzxZ.net
Standard ≤200
Microbiological indicators
Table 3 Heavy metal content
【Copper (Cu)
Should meet the commercial sterility requirements of canned food. Defects
Lead (Pb)
Arsenic (As)
Mercury (Hg)
If the sensory properties and physical indicators of the sample do not meet the technical requirements, it shall be recorded as a defect, and the defects shall be classified according to Table 4. Table 4 Sample defect classification
【Obvious odor
Serious defects
【Sulfurization Iron obviously contaminates the contents
I Harmful impurities, such as broken glass, hair, foreign insects, metal shavings and tin with a length greater than 3mm that has fallen off "General impurities, such as cotton thread, synthetic fiber silk, tin beads with a length not greater than 3mm that have fallen off, and livestock and poultry hair The sensory performance obviously does not meet the technical requirements and exceeds the standard with quantity restrictions. General defects
|Net weight negative tolerance exceeds the allowable tolerance
5 Test method
5.1 Sensory performance
Inspect according to the method specified in ZBX70004.
5.2 Net weight
Inspect according to the method specified in QB1007
Sodium chloride content
Inspect according to the method specified in GB/T12457.
5.4 Heavy metal content
Inspect according to the method specified in GB/T12457. The content of tin, copper, lead, arsenic and mercury shall be determined by the methods specified in B5009.16, GB5009.13, GB5009.12, GB5009.11 and GB5009.17.
Microbiological indicators
Test according to the methods specified in GB4789.26.
Testing rules
Should comply with the provisions of QB1006.
Marking, packaging, transportation and storage
Should comply with the provisions of ZBX70005.
Additional instructions:
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 Xiamen Canning Factory, Food Industry Company of Fujian Provincial Department of Light Industry, and National Food Industry Quality Inspection Fuzhou Station of Standard Metrology Division of Fujian Provincial Department of Light Industry. The main drafters of this standard are Zheng Aiguang, Liu Xiufang, Zhang Jianhe and Chen Keyan. From the date of implementation of this standard, the former Ministry of Light Industry Standard QB405-64 "Canned Mushroom and Meat Sauce" will be invalidated. 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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