This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of fresh fried eel canned food. This standard applies to fresh fried eel canned food made from fresh eel, processed with vegetable oil, food bowl, monosodium glutamate, spices, etc., and then packed, sealed and sterilized. QB/T 3606-1999 Fresh fried dace canned food QB/T3606-1999 Standard download decompression password: www.bzxz.net

1 Subject content and scope of application
Industry Standard of the People's Republic of China
Fresh fried dace canned food
QB/T3606-1999
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of fresh fried dace canned food. This standard applies to fresh fried dace canned food made from fresh dace as raw material, after processing with vegetable oil, salt, monosodium glutamate, spices, etc., canning, sealing and sterilization. Liao 2 Reference Standards
GB8967 Monosodium glutamate
GB1534 Peanut oil
GB1535
Soybean oil
GB1536
Rapeseed oil
GB5461 Edible salt
ZBX70004
QB1007
Sensory inspection of canned food
Determination of net weight and solid content of canned food GB/T12457
GB5009.16
GB5009.13
GB5009.12
GB5009.11
GB50 09.17
GB4789.26
QB1006
Determination of sodium chloride in food
Determination of tin in food
Determination of copper in food
Determination of lead in food
Determination of total mercury in food
Microbiological examination of food hygiene
Testing of commercial sterility of canned food
Rules for inspection of canned food
ZBX70005 3 Terms for packaging, marking, transportation and storage of canned food
3.1 Loose
Refers to the granular shape of fish meat and the lack of toughness in fish pieces.
3.2 Canned fresh fried dace
Refers to canned food made from fresh dace weighing 0.125-0.250kg after being headed, gutted, and fried. 3.3 Canned fresh fried dace in pieces
Refers to canned food made from fresh dace weighing more than 0.19kg after being headed, gutted, cut into pieces 40-60mm long and weighing about 50-100g, and then fried. 4 Product classification
Canned fresh fried dace cans are divided into two categories according to their shape: strips and pieces. a. Strip-packed canned fresh fried dace, product code 459; b. Segment-packed canned fresh fried dace, product code 4591. 5 Technical requirementsbZxz.net
5.1 Raw and auxiliary materials
5.1.1 Dace: fresh and alive dace, the mass of each dace used in strip-packed canned fresh fried dace is 0.125~0.250kg, and the mass of each dace used in segment packing is above 0.19kg. 5.1.2 Monosodium glutamate shall meet the requirements of GB8967. 5.1.3 Refined vegetable oil: shall meet the requirements of GB1534 or GB1535, GB1536. 5.1.4 Edible salt: shall meet the requirements of GB5461. Sensory properties
shall meet the requirements of Table 1.
Table 1 Sensory properties
"Fried fish is yellowish brown to dark brown, fried fish is brownish red, yellowish brown
[Oil is yellowish brown
! It has the taste and smell of fresh fried dace canned food, without any peculiar smell!
Dark brown
" Tight texture, soft and hard and fried moderately" Tight texture, soft and hard and fried moderately" Tight texture, fried moderately
Pieces are relatively complete
Position matching
" Strip packaging: The fish bodies are arranged neatly and moderately. Strip packaging: The fish bodies are arranged neatly and moderately. Strip packing: fish are evenly packed, and a small piece is allowed to be added; the pieces are neatly arranged, and a small piece is allowed to be added;
"Segment packing: fish pieces are flat packed, parts are matched"Packaging: fish pieces are flat packed, parts are matched, "less than two or four" are matched, the shape of the pieces is relatively uniform, and the shape of the pieces is roughly uniform, and adding a small piece is allowed.
5.3 Physical and chemical indicators
"Small piece
"Piece; Segment packing: fish
"Even, the shape of the pieces and parts
Generally, the broken pieces do not exceed
【Piece quality 35% of
The net weight shall meet the requirements of the net weight in Table 2, and the average net weight of each batch of products shall not be less than the specified weight. 5.3.1
5.3.2The solid content shall meet the requirements of the solid content in Table 2, and the average solid weight of each batch of products shall not be less than the specified weight.
Canned jars
1Specified weight丨Allowed tolerance丨Content
Net weight and solid content
【Specified weight丨
≥204
≥204
±5.0 ≥90|≥270
Sodium chloride content is 1.5%~3.5%.
Heavy metal content shall meet the requirements of Table 3.
Heavy metal content
Fish allowable tolerance
160(packed)
160(packed)
|Copper (Cu) | Lead (Pb) | As | Mercury (Hg) | Tin (Sn)
Standard ≤200
Microbiological index
≤5. 0—≤1.0—≤1.0≤0.5
Should meet the commercial sterility requirements of canned food. Defects
If the sensory performance and physical indicators of the sample do not meet the technical requirements, it should be recorded as a defect. The defects are classified according to Table 4. Table 4 Classification of sample defects
Obvious odor
Serious defectsObvious contamination of iron sulfideContents trapped
1Hazardous impurities, such as broken glass, hair, foreign insects, metal shavings and tin beads with a length greater than 3mm that have fallen off|| tt||General impurities, such as cotton thread, synthetic fiber filament, tin beads not more than 3mm in length, livestock and poultry hair, etc. The sensory performance obviously does not meet the technical requirements, and the quantity is limited. General defects Net weight negative tolerance exceeds the allowable tolerance 1 Solid tolerance exceeds the allowable tolerance
6 Test method
6.1 Sensory performance
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in 1007 .
6.3 Solid content
Tested according to the method specified in QB1007.
6.4 Sodium chloride content
Tested according to the method specified in GB/T12457.
6.5 Heavy metal content
Determine the contents of tin, copper, lead, arsenic and mercury according to the methods specified in GB5009.16, GB5009.13, GB5009,12, GB5009.11 and GB5009.17. 6.6 Microbiological indicators
Tested according to the method specified in GB4789.26.
Testing rules
Should comply with the provisions of QB1006.
Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional Notes:
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 Guangzhou Canned Food Industry Company. The main drafters of this standard are Wu Lizhen and Huang Xi. From the date of implementation of this standard, the former Ministry of Light Industry standard QB437-64 "Fresh Fried Dace Canned Food" 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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