Some standard content:
ICS67.080.20
National Standard of the People's Republic of China
GB/T23188-2008
Tricholomamatsutake
2008-12-31 Issued
Digital Anti-Counterfeiting
General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China Standardization Administration of ChinabZxz.net
2009-06-01 Implementation
This standard is compiled by the All-China Federation of Health Supply Cooperatives. This standard is used for Japanese products. Huaquan Supply and Marketing Cooperative General Cooperative Civilian Food Yawei Research Institute This standard mainly includes apple people, Rongjiang, price liquid, cake and quzhuang, Shangbaojin, Xianrou, Liuxin, Luo Shoufei, GB/T23158-2008
1 Scope
GB/T23188-2008
This standard specifies the relevant terms and definitions, product classification, requirements, test methods, inspection rules and signs, labels, packaging, transportation and storage of matsutake [Latin scientific name: Tricholomamatsutake (S.Ito & Imai) Sing.]. This standard applies to fresh, quick-frozen and dried matsutake products. 2 Normative references
The clauses in the following documents become the clauses of this standard through reference in this standard. For all dated referenced documents, all subsequent amendments (excluding errata) or revisions are not applicable to this standard. However, parties to an agreement based on this standard are encouraged to study whether the latest versions of these documents can be used. For any undated referenced document, the latest version shall apply to this standard. GB/T191 Pictorial marking for packaging, storage and transportation (ISO780:1997, MOD) GB/T5009.3 Determination of moisture in food
GB/T6543 Single and double corrugated paper boxes for transport packaging GB7096 Hygienic standard for edible fungi
GB7718 General rules for labeling of prepackaged food
GB9687 Hygienic standard for polyethylene molded products for food packaging GB/T12532 Determination of ash content in edible fungi
Measures for the supervision and management of quantitatively packaged commodities 3 Terms and definitions
The following terms and definitions apply to this standard. 3.1
Matsutake
Matsutake
en matsutake
State Administration of Quality Supervision, Inspection and Quarantine Order No. 75 belongs to the Basidiomycotina, Agaricales, Tricholomataceae, Tricholoma, and is an ecto-mycorrhizal fungus of trees such as pine and oak (3.2). 3.2
Mycorrhiza fungus
Fungi that can form a mutualistic symbiotic relationship with plant roots to form mycorrhizae. Such as Tricholoma matsutake and red pine. Due to the different degrees of fungal hyphae entering the plant roots, there are ectomycorrhizae and endomycorrhizae. 3.3
［GB/T12728—2006, definition 2.3.19] Lamellae: gill
A sheet-like structure arranged radially perpendicular to the underside of the cap, on which basidia are formed and basidiospores are produced. ［GB/T12728—2006, definition 2.2.35] Innerveil
A layer of membrane formed between the gills and the stipe of some agaric. GB/T23188—2008
Length of fruitbodylength of fruitbodyThe longitudinal diameter of the effective edible part of the fruiting body of Tricholoma matsutake. 3.6
Extraneousmatters
All organic and inorganic matter except Tricholoma matsutake. 4 Product classification
4.1 Fresh Matsutake: Matsutake that has grown normally, collected from the wild and preserved in a single layer 4.2 Quick-frozen Matsutake: Matsutake that is made from fresh wild Matsutake and processed by low-temperature quick-freezing technology. Matsutake that has been processed by hot air, sun drying, drying and dehydration 4.3 Dried Matsutake: Fresh products are sliced longitudinally
5 Requirements
5.1 Sensory requirements
5.1.1 Fresh Matsutake
Should comply with the requirements in Table 1
Table Sensory requirements for fresh Matsutake
Frog mushroom/%
Fruiting body length/cm
Rotten mushroom
Impurities/%
The mushroom body is intact, the flesh
is elastic, and the cap is not rotten|| tt||Close to the stem, the inside
exposed, the edge of the cap
5.1.2 Quick-frozen Matsutake products
should comply with the requirements of Table 2
The mushroom body is intact: the flesh is full
full and elastic, the cap is slightly open
open, the fleshy grass curtain is exposed
The mushroom curtain is not broken
complete, the flesh is full
full and elastic, the cap is open,
broken, and the gills
tt||have The color of fresh Matsutake
It has the smell of Matsutake, no peculiar smell
Table 2 Sensory requirements of quick-frozen Matsutake
Insect frog mushroom/%
Extraordinary rotten mushroom
Impurities/%
The fruiting body is complete,
no damage
Light yellow to light brown
Normal color
The slices are complete, the cap and the stem
are connected, the slices are evenly sliced, thickness:
2mm~4mm
|Off white
Cutting specifications: 1cm×1cm
2cmx2cm
3cm×3cm
The fungus is mechanically damaged
incomplete or deformed
The fruiting body is incomplete,
of different sizes, uneven thickness
White, slightly yellow, the normal color after oxidation, with the smell of Matsutake, no peculiar smell
Not allowed
5.1.3 Dried Matsutake products
shall comply with the requirements of Table 3.
Insect frog mushroom/%
Mold and rotten mushroom
Impurities/%
5.2 Physical and chemical requirements
Should meet the requirements of Table 4
Moisture/%
Ash content (based on dry weight
5.3 Net content
Table 3 Sensory requirements for dried Matsutake mushrooms
The slices are complete, the cap is connected to the stem,
Fragmentation rate <1.0%
The slices are complete, the cap is connected to the stem,
Fragmentation rate ≤3.0%
Off-white, light brown at the edge||tt| |It has the smell of Matsutake, no peculiar smell
Not allowed
Table 4 Physical and chemical requirements of Matsutake
Measurement and supervision and management measures for packaged goods". It should comply with the "Regulations on the Measurement of Matsutsu
SOHVONYIS
5.4 Hygiene requirements
It should comply with the provisions of GB
Test methods
Sensory indicators
.
Fresh Matsutake, Matsutake products
Morphology, color, smell
GB/T23188-2008
The shape of the slices is incomplete, broken Slice rate ≤4.0%
Off-white
Sensory inspection should be carried out; quick-frozen Matsutake products should be quickly inspected in a knotted state, and tested by visual inspection, hand touch, and nose membrane. 6.1.2 Fruiting body length
mm measuring tool, measure each Matsutake from the top of the cap to the base of the stipe, randomly select no less than 10 Matsutake, and calculate the average value with an accuracy of 0.1 length.
6.1.3 Slice thickness of quick-frozen Matsutake products
Randomly select no less than 10 slices of quick-frozen Matsutake products, and use a reading value of 0.05mm Measure the thickness of the slice in the middle with a vernier caliper. 6.1.4 Specifications for frozen matsutake products
Randomly select no less than 10 frozen matsutake products and measure the width of the middle of the front and side of the slice with a measuring tool with an accuracy of 0.1mm.
Broken pieces, worms, frogs, moldy mushrooms, and impurities
Randomly select 500g of sample (accurate to ±0.1g), separate the broken pieces, worms, frogs, moldy mushrooms, and impurities, weigh them with a balance with a sensitivity of 0.1g, and calculate their percentages in the sample according to formula (1). The calculation results are accurate to one decimal place. 3
GB/T23188--2008
Wherein:
x=mlx100%
The percentage of debris, worm mushrooms, moldy mushrooms and impurities,%;X
The mass of debris, worm mushrooms, moldy mushrooms and impurities, in grams (g);m
mThe mass of the sample, in grams (g). 6.2 Physical and chemical indicators
6.2.1 Moisture
Determine according to the method specified in GB/T5009.3. 6.2.2 Ash content
Determine according to the method specified in GB/T12532.
7 Inspection rules
7.1 Batch rules
The same origin and the same batch are regarded as an inspection batch. 7.2 Sampling
7.2.1 Sampling quantity
In the whole batch of goods, the packaged products are based on the small packaging bags (boxes, boxes, etc.) of the same goods, and the bulk products are based on the mass (kg) or number of pieces of the same goods. Random sampling is carried out according to the following number of pieces of the whole batch of goods: for a whole batch of less than 50 pieces, the sampling base is 2 pieces; for a whole batch of 51 to 100 pieces, the sampling base is 4 pieces; for a whole batch of 101 to 200 pieces, the sampling base is 5 pieces; for a whole batch of more than 201 pieces, 6 pieces are the minimum, and 1 piece is added for every additional 50 pieces. When the quality of the small package is not enough for the inspection, the sampling quantity shall be appropriately increased. 7.2.2 Sampling method
Randomly select the required samples from the stacked goods in the order of grade. Each time, randomly select 1000g of samples, of which 500g is used as the inspection sample and 500g is used as the storage sample. Type inspection should be selected from the products that have passed the delivery inspection. 7.3 Inspection classification
7.3.1 Delivery inspection
Before delivering each batch of products, the producer shall conduct a delivery inspection. The delivery inspection content includes sensory indicators, markings and packaging. After passing the inspection, the delivery can be made only with the certificate of conformity attached.
7.3.2 Type inspection
Type inspection is a comprehensive assessment of the product, that is, the inspection of all items specified in Chapter 5 of this standard. Type inspection shall be conducted in the following cases:
a) When the national quality supervision agency or the competent department of the industry puts forward the type inspection requirement; b) When the results of the two sampling inspections are quite different; c) When the production technology and production environment have changed significantly due to human or natural factors. 7.4 Judgment rules
7.4.1 The grade of the inspected batch of products shall be determined according to the provisions in Table 1 and Table 2 except for the sensory indicators of odor, moldy mushrooms and harmful impurities. If any one of the indicators of the same level fails to meet the indicator of that level, it shall be downgraded to the next level. Fresh products and quick-frozen products that fail to meet the requirements of level 4 are substandard products, and dried slices that fail to meet the requirements of level 3 are substandard products.
7.4.2 If any one of the sensory indicators of odor, moldy mushrooms, harmful impurities and physical and chemical indicators does not meet the requirements, the batch of products shall be judged as unqualified. If one of the other indicators is unqualified, it is allowed to double the sampling in the same batch of products and re-inspect the unqualified items. If there is still one unqualified item, the batch of products is judged to be unqualified. 7.4.3 If the batch sample marking, packaging, and net content are unqualified, the producer is allowed to make rectifications and then apply for re-inspection; the re-inspection items, inspection level and qualified quality level are still in accordance with the original requirements, and the re-inspection results are used as the final basis for judgment. 8 Marking and labeling
8.1 The outer packaging marking shall comply with the provisions of GB/T191. It should indicate: product name, product implementation standard, grade, quality or quantity, specification, production date, shelf life, manufacturer name, address, etc. 8.2 The label shall comply with the requirements of GB7718.
9 Packaging, transportation and storage
9.1 Packaging
9.1.1 Packaging materials should be firm, clean, dry, moisture-proof, undamaged, odorless, non-toxic and harmless. The sanitary indicators of packaging boxes (bags) should comply with the provisions of GB9687 and GB/T6543.
9.1.2 The packaging and quality units used for each batch of products should be consistent. 9.1.3 Packaging inspection rules: The net content of each sample weighed piece by piece should not be less than the net content marked on the outside of the package. 9.2 Transportation
9.2.1 During transportation, the products should be loaded and unloaded lightly, and heavy pressure should be avoided to avoid mechanical damage. 9.2.2
The means of transportation should be clean, sanitary, free of pollutants and debris. 9.2.3
Protect from sunlight and rain, and do not transport exposed. 9.2.4 It shall not be mixed with poisonous, harmful, smelly items and fresh animals. 9.2.5
Fresh Matsutake: transport at 1℃～5℃. 9.2.6
Quickly frozen Matsutake: transport at below -18℃. Dried Matsutake: transport at room temperature and keep dry. 9.2.7
9.3 Purchase and storage
9.3.1 It shall not be mixed with poisonous, harmful, smelly items and items that are easy to spread mold and insect pests. 9.3.2
Fresh Matsutake: store at 3℃~5℃ for 1d~3d. 9.3.3
Quickly frozen Matsutake: store at -28℃. 9.3.4 Dried Matsutake: store in a ventilated, cool, dry, clean warehouse with moisture-proof equipment and mold-proof, insect-proof and rodent-proof facilities. C8/T23188-20G8
O GB/T12728-2806
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Electric room line
Electric appliances: 268518||tt| |中保粉作胜程养#用#国制
various products newly repair you even energy code
finance meal leather flower learning meal pull
#文腔球
car light room#loading road device happy electrical appliance
gold number: fixed color energy
new road dish beauty creation song original material distribution center national dish change special car maintenance installation free treatment
volume phone 3
B81E8S2 The packaging and quality units used for each batch of products should be consistent. 9.1.3 Packaging inspection rules: The net content of each sample weighed piece by piece should not be less than the net content marked on the outside of the package. 9.2 Transportation
9.2.1 During transportation, the product should be loaded and unloaded lightly, and heavy pressure should be avoided to avoid mechanical damage. 9.2.2
The means of transportation should be clean, sanitary, free of pollutants and debris. 9.2.3
Protect from the sun and rain, and do not transport exposed. 9.2.4 Do not mix with toxic, harmful, odorous items and live animals. 9.2.5
Fresh Matsutake products: transport at 1℃～5℃. 9.2.6
Quickly frozen Matsutake products: transport at a temperature below -18℃. Dried Matsutake products: transport at room temperature and keep dry. 9.2.7
9.3 Purchase and storage
9.3.1 Do not store together with toxic, harmful, smelly and easily spread mold and insect pests. 9.3.2
Fresh Matsutake: Store at 3℃~5℃ for 1d~3d. 9.3.3
Quickly frozen Matsutake: Store at -28℃. 9.3.4 Dried Matsutake: Store in a ventilated, cool, dry, clean warehouse with moisture-proof equipment and mold, insect and rodent-proof facilities. C8/T23188-20G8
O GB/T12728-2806
Eat black hair
8T2318230
ht
Beauty welcomes elegance
Healthy home standard flow
Special use for health care and Athens decoration issuance
Healthy home beauty agency service three-purpose construction service special number
Electric room line
Electric appliances: 268518||tt| |中保粉作胜程养#用#国制
various products newly repair you even energy code
finance meal leather flower learning meal pull
#文腔球
car light room#loading road device happy electrical appliance
gold number: fixed color energy
new road dish beauty creation song original material distribution center national dish change special car maintenance installation free treatment
volume phone 3
B81E8S2 The packaging and quality units used for each batch of products should be consistent. 9.1.3 Packaging inspection rules: The net content of each sample weighed piece by piece should not be less than the net content marked on the outside of the package. 9.2 Transportation
9.2.1 During transportation, the product should be loaded and unloaded lightly, and heavy pressure should be avoided to avoid mechanical damage. 9.2.2
The means of transportation should be clean, sanitary, free of pollutants and debris. 9.2.3
Protect from the sun and rain, and do not transport exposed. 9.2.4 Do not mix with toxic, harmful, odorous items and live animals. 9.2.5
Fresh Matsutake products: transport at 1℃～5℃. 9.2.6
Quickly frozen Matsutake products: transport at a temperature below -18℃. Dried Matsutake products: transport at room temperature and keep dry. 9.2.7
9.3 Purchase and storage
9.3.1 Do not store together with toxic, harmful, smelly and easily spread mold and insect pests. 9.3.2
Fresh Matsutake: Store at 3℃~5℃ for 1d~3d. 9.3.3
Quickly frozen Matsutake: Store at -28℃. 9.3.4 Dried Matsutake: Store in a ventilated, cool, dry, clean warehouse with moisture-proof equipment and mold, insect and rodent-proof facilities. C8/T23188-20G8
O GB/T12728-2806
Eat black hair
8T2318230
ht
Beauty welcomes elegance
Healthy home standard flow
Special use for health care and Athens decoration issuance
Healthy home beauty agency service three-purpose construction service special number
Electric room line
Electric appliances: 268518||tt| |中保粉作胜程养#用#国制
various products newly repair you even energy code
finance meal leather flower learning meal pull
#文腔球
car light room#loading road device happy electrical appliance
gold number: fixed color energy
new road dish beauty creation song original material distribution center national dish change special car maintenance installation free treatment
volume phone 3
B81E8S
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