This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned red beans in salt water. This standard applies to canned red beans in salt water made from dry red beans through soaking, pre-cooking, selection, canning, adding seasoning liquid, sealing and sterilization. QB/T 1607-1992 Canned Red Beans in Salt Water QB/T1607-1992 Standard download decompression password: www.bzxz.net

Light Industry Standard of the People's Republic of China
Canned abtuki beans in spiced .salted water
Canned abtuki beans in spiced .salted water1Subject content and scope of application
QB/T 1607-92
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned abtuki beans in spiced .salted water.
This standard applies to canned abtuki beans in spiced .salted water made from dry abtuki beans through soaking, pre-cooking, selection, canning, adding seasoning liquid, sealing and sterilization.
2 Reference standards
GB5461
Edible salt
White sugar
GB7652
GB 4789.26
GB5009.11
GB5009.12
GB 5009.13
GB 5009. 16
GB 11671
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/T 12457
Determination of sodium chloride in food
QB1006 Inspection rules for canned food
QB1007
Determination of net weight and solid content of canned foodZB X70 004
ZB X70 005
3 Terminology
3.1 Broken beanswwW.bzxz.Net
Sensory inspection of canned food
Packaging, labeling, transportation and storage of canned foodBeans are broken into petal or flake shapes.
4 Product classification
The product code of canned salted red beans is 833.5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Red beans: normal color, full grains, roughly uniform size, no worms, moldy or broken dry red beans. 5.1.2 Edible salt: should meet the requirements of GB5461. Approved by the Ministry of Light Industry of the People's Republic of China on November 10, 1992474
Implemented on July 1, 1993
QB/T 1607-92
5.1.3 White sugar: should meet the requirements of GB317.1. 5.1.4 Monosodium glutamate: contain more than 85% of sodium glutamate. 5.1.5 Star anise: should meet the requirements of GB7652. 5.1.6 Bay leaves: good quality, dry, free of insects and frogs, normal aroma. 5.7.7 Rutabaga seeds: dry, free of insects and frogs, mildew, normal aroma. 5.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Taste, smell
Tissue morphology
Beans are light reddish brown
Beans are light coffee color
It has the taste and smell of canned salted red beans, without any peculiar smell. The hardness is moderate, the beans are relatively complete and full,
The size is uniform, and the broken beans are allowed to not exceed 2% of the solid content
5.3 Physical and chemical indicators
The hardness is moderate, the beans are relatively complete and full
The size is roughly uniform Check, broken beans are allowed to be no more than 3% of the solids
Beans are reddish brown to light brown
The hardness and softness are moderate, the beans are intact, and the size
are roughly uniform, and broken beans are allowed to be no more than 5% of the solids
Net weight: It should meet the requirements of the net weight in Table 2. The average net weight of each batch of products should not be less than the marked weight. 5.3.2
Solids: It should meet the requirements of the solid content in Table 2. The average solid weight of each batch of products should not be less than the specified weight. Table 2 Requirements for net weight and solids
500 mL slit bottle
Marked weight
5.3.3 Sodium chloride content: 0.8%~1.5%. Weight
Allowed tolerance
5.3.4 Heavy metal content: It should meet the requirements of GB11671. 5.4 Microbiological indicators
Should meet the requirements for commercial sterility of canned food. 5.5 Defects
Specified weight
If the sensory and physical indicators of the sample do not meet the technical requirements, it shall be counted as a defect. Defects are classified according to Table 3. Table 3 Classification of sample defects
Serious defects
General defects
Obvious odor;
Iron sulfide obviously contaminates the contents;
Allowable tolerance
Harmful impurities, such as broken glass, foreign insects, hair, metal shavings and tin beads with a long diameter greater than 3mm that have fallen off; General impurities, such as cotton thread, synthetic fiber filaments and tin beads with a long diameter not greater than 3mm that have fallen off; The sensory requirements obviously do not meet the technical requirements, and the quantity limit exceeds the standard; The net weight negative tolerance exceeds the allowable tolerance;
The solid weight tolerance exceeds the allowable tolerance
6 Test method
6.1 Sensory
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in QB1007.
6.3 Solids
Tested according to the method specified in QB1007.
6.4 Sodium fluoride content
Tested according to the method specified in GB/T12457.
6.5 Heavy metals
QB/T1607-92
Determine tin, copper, lead and arsenic according to the methods specified in GB5009.16, GB5009.13, GB5009.12. and GB5009.11. 6.6 Microbiological indicators
Tested according to the method specified in GB4789.26.
Testing rules
Implemented according to QB1006.
Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional Notes:
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 Dandongtou Food Factory. The main drafters of this standard are Wang Da, Sun Xueda, Liang Yongcheng, and Xu Huifang. 476
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