This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned radish. This standard applies to canned radish made from fresh radish, which is processed by soaking, pickling, canning, adding acid solution, sealing and sterilization. QB 1400-1991 Canned radish QB1400-1991 standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned pieked leeks
Canned pieked leeks
QB/T1400-91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned pieked leeks.
This standard applies to canned pieked leeks made from fresh pieked leeks, which are fermented, pickled, canned, added with sugar and acid solution, sealed and sterilized.
2 Reference standards
GB1903
White sugar
Food additives Acetic acid (acetic acid)
GB4789.26
GB5009.11
GB5009.12
GB5009.13
GB5009.16
GB10788
GB11671
Microbiological examination of food hygiene
Testing of commercial sterility of canned food
Determination method of total in food
Determination method of lead in food
Determination method of copper in food
Determination method of tin in food||tt ||Determination of soluble solids in canned food Refractometer method Hygienic standard for canned fruit and vegetable food
GB/T12456
GB/T12457
QB1006
QB1007
Determination of total acid in food
Determination of sodium chloride in food
Inspection rules for canned food
Determination of net weight and solid content of canned foodZBX70004
ZBX70005
3 Terminology
3.1 Outer membrane
Sensory inspection of canned foodwwW.bzxz.Net
Packaging, marking, transportation and storage of canned food Residual epidermis attached to the surface of radish particles. Shedding skin
The epidermis of radish that has fallen off in the can contents. 3.3
Complete grains
The surface of the granules shall be free of cracks, defects and mechanical damage. 4 Product classification
According to the transverse diameter, the granules shall be divided into four grades: large, medium, small and extra small. The codes are shown in Table 1. Table 1 Product codes of canned granules
Transverse diameter of granules (mm)1
Product code
5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 The granules shall be fresh, good, moderately mature, milky white, complete, with a diameter of 10 to 28 mm and a handle length not exceeding the transverse diameter. Green, red, yellow or gray granules shall not be used. 5.1.2 The peppers shall be fresh red peppers without insect infestation, mildew or rot. 5.1.3 White sugar shall meet the requirements of GB317.1. 5.1.4 Edible salt shall meet the requirements of GB5461. 5.1.5 Acetic acid shall meet the requirements of GB 1903. 5.2 Sensory requirements
shall meet the requirements of Table 2.
Table 2 Sensory requirements
" The scallion is white or yellowish white, the surface of the scallion is white or yellowish white, it is allowed" The scallion is white or yellowish white, it is allowed
Lustrous, the color is roughly uniform; peppers丨Some scallion is slightly yellowish green, and a small amount of scallion on the surface is light yellowish green; peppers
The color is bright red or red; the soup is relatively clear" Lustrous, the color is relatively uniform: peppers are" Red; the soup is still clear, a small amount of
" Bright red or red; the soup is relatively clear, a small amount of pepper crumbs/
" Slightly pepper crumbs are allowed
Taste and smell "It has the taste and smell of canned scallion, no odor "The particles are complete, the texture is tight, the meat
" The particles are complete, the texture is tight, the meat particles are basically complete, the texture is relatively tight,
" Crisp and tender; the particle diameter Not less than 7mm, relatively tender; particle diameter is not less than 7mm, 1 meat is relatively tender; the size in the same can is relatively uniform: the surface is relatively uniform, and a small number of particles with outer membrane and no outer membrane are allowed; 185g packing is allowed; some particles with outer membrane and some detached outer skin exist; 185g packing is allowed per
|「Add 2~3 red pepper strips to each can, 850g|Existence, add red pepper strips to each can in 185g pack「Add about 2~3 red pepper strips to each can, 850g pack
1 pack add 4~5 strips to each can
, bottle add 2~4 strips
2~3 strips, 850g pack add 4~5 strips to each can|Add 4~5 strips to each can5.3 Physical and chemical indicators
5.3.1 Net weight should comply with the relevant requirements in Table 3 Net weight requirements, the average net weight of each batch of products should not be less than the marked weight. 5.3.2 Solids
Fixed weight.
Shall meet the requirements for solid content in Table 3, and the average solid weight of each batch of products shall not be less than the specified Table 3
1 Marked weight (g)
500ml canned bottle
Sodium chloride content
Net weight and solid requirements
1 Allowable tolerance (%)
1.5%~3.0%.
Acidity 0.8%~1.8% (in acetic acid).
【Content (%)
Soluble solids 24%~29% (in refractometer). 5.3.6 Heavy metal content shall meet the requirements of GB11671. 5.4 Microbiological indicators
Shall meet the commercial sterility requirements of canned food . 5.5 Defects
1 Specified weight (g)
Allowed tolerance (%)
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 4. Table 4 Classification of sample defects
Serious defects have obvious odor;
Hazardous impurities, such as broken glass, hair, foreign insects, metal shavings and tin beads with a long diameter greater than 3mm that have fallen off
"There are general impurities, such as cotton thread, synthetic fiber filaments and tin beads with a long diameter not greater than 3mm that have fallen off; General defects The sensory requirements obviously do not meet the technical requirements, and the quantity is exceeded; "Net weight negative tolerance exceeds the allowable tolerance;
【Solid weight negative tolerance exceeds the allowable tolerance 6 Test method
6.1 Sensory requirements
Inspect according to the method specified in ZBX70004.
Inspect according to the method specified in QB1007.
Solids
Tested according to the method specified in QB1007.
6.4Sodium chloride content
Tested according to the method specified in GB/T12457.
8.5Acidity
Tested according to the method specified in GB/T12456.
Soluble solids
Tested according to the method specified in GB10788.
8.7Heavy metal content
Determine tin, copper, lead and arsenic according to the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11 respectively.
6.8Microbiological indicators
Tested according to the method specified in GB4789.26.
Testing rules
Implemented according to GB1006.
8 Marking, packaging, transportation and storage
Conform to the provisions of ZBX70005.
Additional remarks:
This standard was 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 was drafted by the Nanchang Canned Beer Factory. The main drafters of this standard are: Yun Changhao, Zhou Jujun, Zhao Dalie, Lou Genquan. Approved by the Ministry of Light Industry of the People's Republic of China on December 31, 1991 and implemented on August 1, 1992
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