This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of seasoned canned mustard tuber. This standard applies to various canned mustard tubers made from original jar mustard tubers, which are washed, cut into slices or shreds, dehydrated, canned, sealed and sterilized. QB 1403-1991 Seasoned canned mustard tuber QB1403-1991 Standard download decompression password: www.bzxz.net

Industry Standard of the People's Republic of China
Canned flavoured preserved vegetabe
Canned flavoured preserved vegetabe1 Subject content and scope of application
QB 1403-91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of flavoured preserved vegetabe.
This standard applies to various flavoured preserved vegetabe canned with the original preserved vegetabe as raw material, which is washed, cut into slices or shreds, dehydrated, canned, sealed and sterilized.
2 Reference standards
GB317.1 Granulated sugar
GB6094 Pickled mustard tuber
GB 5461
GB8233
Edible salt
Sesame oil
GB 4789. 26
GB5009.11
GB 5009. 12
GB 5009:13
GB 5009. 16
Food hygiene Microbiological examination Canned food Commercial sterility test Determination of total arsenic in food
Determination of lead in food
Determination of copper in food
Determination of tin in food
Hygienic standard for canned fruit and vegetable food
GB 11671
GB/T 12457
Determination of sodium nitride in food
QB1006 Inspection rules for canned food
Determination of net weight and solid content of canned foodQB 1007
Sensory inspection of canned food
ZB X70 004
ZB X70 005
3 Terminology
3.1 Cotton bales
Packaging, marking, transportation and storage of canned food The inside of the mustard tuber is white and dry flocculent. 3.2 Crumbs
The mustard tuber slices are not in the form of flakes, and the mustard tuber shreds are not in the form of strips. 3.3 Delicious canned mustard slices
After washing, the mustard is cut into irregular slices of 2-4mm thick, and then mixed with white sugar, sesame oil, red oil and other condiments to make canned mustard.
3.4 ​​Canned spicy mustard slices
After washing, the mustard is cut into irregular slices of 2-4mm thick, and then mixed with white sand bran, chili powder, garlic and other condiments to make canned mustard.
Approved by the Ministry of Light Industry of the People's Republic of China on December 31, 1991 430
Implemented on August 1, 1992
3.5 Canned Zhacai Slices with Cloves
QB140391
Zhacai is washed, cut into irregular slices of 2 to 4 mm thick, desalted and dehydrated, and then mixed with white sugar, cloves, garlic and other condiments to make canned Zhacai with seasoning.
3.6 Canned Zhacai Slices with Sesame Oil
Zhacai is washed, cut into irregular slices of 2 to 4 mm thick, desalted and dehydrated, and then mixed with white sugar, sesame oil and other condiments to make canned Zhacai with seasoning.
3.7 Seasoned mustard shreds canned
The mustard is cleaned and sorted, cut into irregular strips with a width of 2~5mm, a thickness of 2~5mm and a length of more than 5mm, and then desalted and dehydrated, and mixed with white sugar, sesame oil, chili powder and other condiments to make seasoned mustard shreds canned. 3.8 Red oil
Red oil made by boiling vegetable oil and pouring red chili powder. 4 Product classification
Seasoned mustard canned canned can be divided into five categories according to flavor: delicious mustard slices, spicy mustard slices, clove mustard slices, sesame oil mustard slices and seasoned mustard shreds. The product code of seasoned mustard canned is 864.
4.1 The product code of delicious canned mustard tuber slices is 8641. 4.2 The product code of spicy canned mustard tuber slices is 8642. 4.3 The product code of clove canned mustard tuber slices is 8643. 4.4 The product code of sesame oil canned mustard tuber slices is 8644. 4.5 The product code of seasoned canned mustard tuber shreds is 8645. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Mustard tuber: should meet the requirements of GB6094. 5.1.2 Edible salt: should meet the requirements of GB5461. 5.1.3 Chili powder: red, spicy, free of insects, deterioration, impurities, and powdery chili powder. 5.1.4 Cloves: dry, free of insects, mildew, and normal fragrance. 5.1.5 Sesame oil: should meet the requirements of GB8233. 5.1.6 White sugar: should meet the requirements of GB317.1. 5.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Zhacai slices!
Zhacai shreds
Superior quality
First-class quality
Light yellow, green skin, with the color and luster that the mustard should have after washing away the red pepper powder on the surface, shiny
Light yellow, green skin, with the red color of pepper powder on the surface, shinyLight yellow, green skin, after adding clove water to the surface, the color is darker and shiny
Light yellow, green skin, with the luster that mustard should have after being mixed with sesame oilLight yellow or yellow-green or the color after adding red pepper powder, shinyQualified quality
Has the normal color of mustard after washing away the red pepper powder on the surface
The color is still normal, with pepper on the surface||tt ||Red color dyed with powder
The color is still normal, and the surface is a darker color after adding diced
The color is still normal
The color is still normal, or the color should be after adding red spicy
Pepper powder
Taste, smell
Tissue morphology
Superior quality
QB1403-91
Continued Table 1
Has the taste and smell of this variety of mustard tuber head, no peculiar smell, crisp and tender tissue; uniform thickness; no more than 10% of the net weight of debris is allowed, no cotton
Flower cabbage slices
Tissue is crisp and tender; uniform thickness; no more than 10% of the net weight of debris is allowed Crumbs; no
cotton cabbage slices||t ... Tender and crisp; evenly thick;
allow no more than 15% of net weight of broken
crumbs and a small amount of inconspicuous cotton cabbage slices
Tissue is tender and crisp; evenly thick;
allow no more than 15% of net weight of broken
crumbs and a small amount of inconspicuous cotton cabbage slices
Tissue is tender and crisp; evenly thick;
crumbs and irregular strips shall not exceed
18% of net weight
5.3.1 Net weight: It shall meet the requirements of Table 2. The average net weight of each batch of products shall not be less than the indicated weight. Table 2'Net weight requirements
5.3.2 Sodium chloride content: 4%~7%.
Indicate the weight,
100 (pickle slices)
200 (pickle slices)
340 (pickle shreds)
500 (pickle slices)
800 (pickle shreds)
5.3.3 Heavy metal content: should meet the requirements of GB11671. 5.4 Microbiological indicators
Should meet the commercial sterility requirements of canned food. 432
Qualified products
The tissue is still tender and crisp, and it is allowed to have debris and a small amount of cotton not exceeding
20% of the net weight
Cabbage slices
The tissue is still tender and crisp; it is allowed to have debris and a small amount of cotton not exceeding
20% of the net weightbzxZ.net
Cabbage slices
The tissue is still tender and crisp; it is allowed to have debris and a small amount of cotton not exceeding
20% of the net weight
Cabbage slices
The tissue is still tender and crisp; it is allowed to have debris and irregular
Cabbage strips not exceeding 25% of the net weight
Allowed tolerance, %
5.5 Defects
QB 1403—91
If the sensory requirements and physical indicators of the sample do not meet the technical requirements, it should be counted as a defect. Defects are classified according to Table 3. Table 3 Classification of sample defects
Serious defects
·General defects
6 Test methods
6.1 Sensory requirements
There is obvious odor,
Iron sulfide obviously contaminates the contents;
There are harmful impurities, such as broken glass, hair, foreign insects, metal chips and beads with a long diameter greater than 3 mm that have fallen off; there are general impurities, such as cotton thread, synthetic fiber silk and tin beads with a long diameter not greater than 3mm that have fallen off; the net weight negative tolerance exceeds the allowable tolerance;
The sensory requirements obviously do not meet the technical requirements, and the excess with quantity restrictions shall be inspected according to the method specified in ZBX70004.
6.2 Net weight
Inspected according to the method specified in QB1007.
6.3 Sodium chloride content
Test according to the method specified in GB/T12457.
6.4 Heavy metal content
Determine tin, copper, lead and according to the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11. 6.5 Microbiological indicators
Test according to the method specified in GB4789.26.
7 Inspection rules
Implement according to QB1006.
8 Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional instructions:
This standard is 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 is drafted by Chongqing Head Factory.
The main drafters of this standard are Pang Cuiguang, Chen Yingqiu and Liu Longli. 433
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