QB/T 3603-1999 Canned pork sausage

This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of canned pork sausage. This standard applies to canned pork sausage made from fresh or frozen pork through canning, sealing and sterilization. QB/T 3603-1999 Canned Pork Sausage QB/T3603-1999 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned pork sausage
QB/T3603-1999
This standard specifies the product classification, technical requirements, test methods, inspection rules and marking, packaging, transportation and storage of canned pork sausage.
This standard applies to canned pork sausage made of fresh or frozen pork through canning, sealing and sterilization.
Cited standards
Fresh and frozen pork with skin
Fresh and frozen pork without skin
GB5461 Edible salt
White sugar
GB1907
: Food additive Sodium nitrite
ZBX70004
ZBX70005
QB1007
Sensory inspection of canned food
Packaging, marking, transportation and storage of canned foodDetermination of net weight and solid content of canned foodGB/T12457
GB5009.33
GB5009.16
Determination of sodium chloride in food
Asian nitrite in food Determination of nitrate and nitrateDetermination of tin in food
Determination of copper in food
GB5009.13
GB5009.12
GB5009.11
GB5009.17
Determination of lead in food
Determination of total arsenic in food
Determination of total mercury in food
QB1006 Inspection rules for canned food
QB4789.26 Microbiological examination of food hygiene Inspection of commercial sterility of canned food
3 Terminology
3.1 Canned pork sausage in strips
Canned food made of whole long strip pork sausage. 3.2 Canned pork sausage in slices
Canned food made of pork sausage sliced ​​into oval shape. 4 Product classification
Canned pork sausage can be divided into strip-packed and slice-packed canned pork sausage according to the shape of the sausage: a. Strip-packed canned pork sausage, product code 65; b. Slice-packed canned pork sausage, product code 651. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Pork: should meet the requirements of GB9959.1 or 9959.2. Casing: Use sheep casing or artificial casing with normal color and smell and good processing, with a diameter of 14~18mm. 5.1.2
White sugar should meet the requirements of GB317.
5.1.4 Edible salt: should meet the requirements of GB5461. 5.1.5 Sodium nitrite: should meet the requirements of GB1907. Sensory properties
Should meet the requirements of Table 1.
Grade!
"The red color is bright, and the lean meat is dark red.
Organoleptic properties
"The red color is still bright, and the lean meat is dark red"Red to dark red," with oily luster, the color of the two ends of the strip is slightly" dark, slightly oily, the color of the two ends of the strip is slightly darker, the color of the sliced
" is darker, and the color of the sliced ​​part is slightly darker, and the color of the sliced ​​part is slightly darkerwwW.bzxz.Net
" is slightly darker
" has a strong flavor and smell of pork sausage, without any peculiar smell
" has the flavor and smell of pork sausage, without
" has a moderate hardness and softness, and the fat-lean meat particles are moderately soft and hard, and the fat meat is moderately soft and hard, and the fat meat is allowed to be moderately soft and hard. |tt||Fat-lean combination
Width is large
Example is appropriate. The length and thickness of the strips are relatively uniform, and the length is 70~100
"There are slightly more grains. The length and thickness of the strips are slightly soft or slightly hard. "Generally uniform; the slices are oval in shape and length, thickness, mm. The slices are oval in shape, length and width
The length and width are relatively uniform
Relatively uniform, length 20~40mm, width
10~20mm and thickness 4~6mm
5.3 Physical and chemical indicators
"Uniform
5.3.1 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 indicated weight. Table 2 Net weight
1 Indicated weight, g
227 (Strips)
142(Tablets)
Sodium chloride content is 3.5%~5.0%.
Sodium nitrite content is not more than 50mg/kg.
Heavy metal content shall meet the requirements of Table 3.
Tin (Sn)
≤200
Microbiological indicators
Copper (Cu)
Allowed tolerance, %
Lead (Pb)
Should meet the commercial sterility requirements of canned food. Defects
Heavy metal content
Arsenic (As)
Mercury (Hg)
If the sensory properties and physical indicators of the sample do not meet the technical requirements, it shall be recorded as a defect, and the defects shall be classified according to Table 4. Table 4 Sample defect classification||t t||[Obvious odor
Serious defectsObvious contamination of iron sulfideContents trapped
Harmful impurities, such as broken glass, hair, foreign insects, metal shavings and tin beads with a length greater than 3mm that have fallen off
General impurities, such as cotton thread, synthetic fiber silk, tin beads with a length not greater than 3mm that have fallen off, animal hair, etc.General defectsSensory performance obviously does not meet technical requirements, and there are quantity restrictionsExceeding the standardNet weightNegative tolerance exceeds the allowable tolerance
6Test method
Sensory performance
Inspect according to the method specified in ZBX70004.
6.2Net weight
Inspect according to the method specified in 1007.
Sodium chloride content
Inspect according to the method specified in GB/T12457.
Sodium nitrite content
Inspect according to the method specified in GB5009.33.
Heavy metal content
The content of tin, copper, lead, arsenic and mercury shall be determined by the methods specified in GB5009.16, GB5009.13, GB5009.12, GB5009.11 and GB5009.17.
6.6 Microbiological indicators
Tested by the methods specified in GB489.26.
Regulations
Should comply with the provisions of QB1006.
Marking, packaging, transportation and storage
Should be carried out in accordance with the provisions of ZBX70005.
Additional remarks:
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 the Guangxi Nanning Canned Food Factory. The main drafter of this standard: Chen Zaiji.
From the date of implementation of this standard, the former Ministry of Light Industry Standard QB414-64 "Pork Sausage Can" 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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