SB/T 10028-1992 Quick-frozen bell pepper SB/T10028-1992 standard download decompression password: www.bzxz.net

Commercial Industry Standard of the People's Republic of China
Quick Frozen Bell Peppers
1 Subject Content and Scope of Application
SB/T 10028—1992
This standard specifies the product classification, quality requirements, inspection rules and methods, packaging, marking, storage and transportation of quick frozen bell peppers. This standard applies to quick frozen bell peppers produced with green ripe bell peppers as raw materials. 2 Referenced Standards
GB 2762
GB2763
GB 4788
GB 4810
GB 7718
GB8855
GB 8863
GB 8864
Standard for the allowable amount of mercury in food
Standard for the residual amount of BHC and DDT in food such as grain and vegetablesSanitary standard for the residual amount of phorate, fenothion and fenthion in foodStandard for the allowable amount of total arsenic in food
General standard for food labeling
Sampling method for fresh fruits and vegetables
Technical regulations for quick-frozen food
Quick-frozen kidney beans
: Mineral determination method for quick-frozen fruits and vegetablesGB10470
3 Terms
3.1 Adhesion: Two or more pieces of sweet pepper stick together. 3.2 Organic impurities: Plant impurities from sweet pepper, including fruit pedicles, seeds, leaves, stems and foreign plant impurities. 3.3 Inorganic impurities: Inorganic matter such as mud and sand brought into sweet pepper during harvesting, transportation and production. 4 Product classification
Quick-frozen sweet peppers are divided into three grades: superior grade, first grade and second grade. 5 Quality requirements
5.1 Raw materials
Fresh, clean, bright green, moderately mature, free from pests and diseases, and free from mechanical damage. Hygiene requirements should comply with the relevant provisions of GB2762, GB2763, GB4788, and GB4810.
5.2 Products
5.2.1 See Table 1 for frozen status.
Approved by the Ministry of Commerce of the People's Republic of China on August 14, 1992 382
Implemented on December 1, 1992www.bzxz.net
Superior quality
Green, uniform color
Basically uniform shape, uniform size, no sticking
SB/T 10028-1992
Green, uniform color
Basically uniform shape, uniform size, sticking rate less than 5%
Secondary quality
Green, basically uniform color
Basically uniform shape, uniform size, sticking rate less than 10%
Thawed state: Has the flavor that the product should have, no peculiar smell. Superior quality and first-grade quality have good taste, and second-grade quality has better taste. 5.2.3
3 See Table 2 for impurities.
Organic impurities
Inorganic impurities
Superior grade
≤0.1g/kg
≤15mg/kg
Inspection rules and methods
6.1 Inspection rules
First grade
≤25mg/kg
6.1.1 Products must be inspected and qualified by the factory inspection department and accompanied by a certificate of conformity before they can leave the factory. 6.1.2 Quick-frozen bell peppers of the same production batch and grade are considered as one inspection batch. 6.1.3 Random sampling is required for each batch, and the sampling method should comply with the relevant provisions of GB8855. 6.1.4 Color and morphology inspections must be carried out quickly in a frozen state. 6.1.5 The inspection form does not match the goods, and the grades are unclear. The production unit should sort them out before sampling. 6.2 Inspection method
6.2.1 Color and shape inspection
6.2.1.1 Utensils
Bai Tang porcelain plate, balance (sensitivity 0.01g). 6.2.1.2 Operation procedure
≤1.0g/kg
≤35mg/kg
Weigh 500g of mixed sample and place it in a Bai Tang porcelain plate, pick out the sticking products, weigh them, and calculate the sticking rate according to the following formula. X(%) =㎡ × 100
Where: X-sticking rate of sample, %;
ml——sticking mass of sample, g;
m-mass of sample, g.
When inspecting the sticking rate, inspect the color and shape with naked eyes. 6.2.2 Flavor and taste test
6.2.2.1 Equipment
500mL beaker, 1500W electric stove, white sugar porcelain plate for tasting. 6.2.2.2 Operating procedure
Put 300mL of clean water in a beaker and boil it on an electric stove. Immediately put 100g of mixed and unthawed bell peppers into the beaker and heat it to boiling over high heat. Take it out immediately, filter out the water, let it sit for 2 minutes, and taste its flavor and taste. 383
6.2.3 Impurity test
6.2.3.1 Organic impurity test
6.2.3.1.1 Equipment
White sugar porcelain plate, balance (sensitivity 0.01 g). 6.2.3.1.2 Operating procedures
SB/T 10028—1992
Weigh 1,000g of the mixed sample and place it in a white porcelain dish, pick out the organic impurities and weigh them. 6.2.3.2 Inspection of inorganic impurities
Perform in accordance with the relevant provisions of GB10470.
Packaging, marking, storage and transportation
Should comply with the relevant provisions of GB8863, GB8864 and GB7718. Additional remarks:
This standard was proposed and managed by the Ministry of Commerce of the People's Republic of China. This standard was drafted by Heilongjiang University of Commerce. The main drafters of this standard are Yu Shanming, Chen Kejie, Lin Xiangbin and Meng Zhi. 384
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