QB 1411-1991 Canned Salted Walnut Kernels

This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned salted walnut kernels. This standard applies to canned salted walnut kernels made from walnut kernels through boiling, frying, peeling, mixing with salt, canning and sealing. QB 1411-1991 Canned Salted Walnut Kernels QB1411-1991 Standard download decompression password: www.bzxz.net

Industry Standard of the People's Republic of China
Canned roasted and salted walnutmeatSubject Content and Scope of Application
QB 1411—91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned roasted and salted walnutmeat.
This standard applies to canned roasted and salted walnutmeat made from walnutmeat by boiling, frying, peeling, mixing with salt, packaging and sealing. 2 Reference standards
GB1534 Peanut oil
GB5461
Edible salt
GB5009.3 Determination of moisture in foodGB 5009. 11
GB 5009.12
Determination of total arsenic in food
Determination of lead in food
GB 5009. 16
GB5009.37
GB4789.26
QB1006
QB 1007
Determination of tin in food
Analytical methods for edible vegetable oil hygiene standardsMicrobiological examination of food hygieneTesting of commercial sterility of foodTesting rules for canned food
Determination of net weight and solid content of canned foodZB X70 004
ZB X70 005
Sensory inspection of canned food
Packaging, labeling, transportation and storage of canned food Inspection of walnut kernels for export
ZB X24 006
3 Terminology
3.1 Kernel
The soft skin inside the walnut that separates the walnut kernel. 3.2 Quartered kernels
Walnut kernels that are quartered from whole walnut kernels. 3.3 Three-way walnut kernels
Walnut kernels that are smaller than or do not meet the requirements of quartered kernels and cannot pass through a 10 mmi round hole sieve. 4 Product classification
The product code of canned walnut kernels is 959. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Walnut kernels should meet the requirements of ZBX24.006, and light yellow or light amber walnut kernels should be used. The Ministry of Light Industry of the People's Republic of China approved the labeling and approval of the Ministry of Light Industry on December 31, 1991
Classification standard industry environment material party fee sales
1992-08-01 implementation
5.1.2 Peanut oil should meet the requirements of GB15345.1.3 Salt should meet the requirements of GB5461. 5.2 Sensory requirementsWww.bzxZ.net
Should meet the requirements of Table 1.
Taste, smell
5.3 Physical and chemical indicators
Superior grade
QB 1411-91
Table 1 Sensory requirements
First grade
Light yellow to light amber, color
generally uniform, no burning phenomenon
Light yellow to light amber, color
relatively uniform, no burning phenomenon
Has the taste and smell of canned walnut kernels, no peculiar smell and is crispy; evenly mixed with salt; kernel size
generally uniform; it is allowed to have a piece of 8 in length in the three-way walnut kernel
The size of the kernels is not more than 6% of the net weight. The kernels are crispy and well-mixed with salt. The size of the kernels is relatively uniform. The size of the kernels is not more than 8% of the net weight. The qualified products are light yellow to amber, with uniform color and no burning. The kernels are crispy and well-mixed with salt. The size of the kernels is not more than 6% of the net weight. The kernels are crispy and well-mixed with salt. The size of the kernels is relatively uniform. The size of the kernels is not more than 8% of the net weight. 5.3.1 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 indicated weight. Table 2 Net weight requirements Moisture: not more than 1.5%.
Sodium chloride content: 0.8%~1.5%.
Heavy metal content should meet the requirements of Table 3.
Tin (Sn)
5.3.5 Oil peroxide value: not more than 0.15%. 5.4 Microbiological indicators
Indicate weight,
Table 3 Heavy metal content
Lead (Pb)
No pathogenic bacteria and signs of corruption caused by microbial action. 5.5 Defects
Allowed tolerance, %
Arsenic (As)
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. 460
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Serious defects
General defects
6 Test methods
6.1 Sensory requirements
QB 1411-
Table 4: Classification of sample defects
There is obvious odor or serious burning phenomenon,
There are harmful impurities, such as broken glass, hair, foreign tail worms, metal shavings and tin beads with a long diameter greater than 3 nm that have fallen off. There are general impurities, such as cotton thread, nuclear stopper, synthetic fiber filaments and tweezer beads with a long diameter not greater than 3mm that have fallen off; sensory requirements obviously do not meet technical requirements, and there are quantity restrictions that exceed the standard; net weight negative tolerance exceeds the allowable tolerance
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Inspect according to the method specified in QB1007.
6.3 Moisture
Test according to the method specified in GB5009.3.
6.4 Sodium chloride content
Test according to the method specified in GB/T12457.
6.5 Heavy metal content
Determine tin, lead, and stone according to the methods specified in GB5009.16, GB5009.12, and GB5009.11. 6.6 Oil peroxide value
Extract the oil with ether and vacuum dry it, and then test it according to the method specified in GB5009.37. 6.7 Line
Microbiological indicators
Test according to the method specified in GB4789.26.
7 Inspection rules
Implement according to QB1006.
8 Marking, packaging, transportation, 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 Tianjin Friendship Canned Food Factory. The main drafters of this standard are Su Lingrong and Li Chungui.
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