QB 1395-1991 Assorted canned vegetables

This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of assorted canned vegetables. This standard applies to assorted canned vegetables made from five kinds of vegetables such as green peas, potatoes and carrots, which are processed, canned, salted, sealed and sterilized. QB 1395-1991 Assorted Canned Vegetables QB1395-1991 Standard Download Decompression Password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Mixed vegetables canned
Mixedvegetables
QB/T1395-91
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of mixed vegetables canned.
This standard applies to mixed vegetables canned with five kinds of vegetables such as green peas, potatoes and carrots as raw materials, which are processed, canned, salted, sealed and sterilized. 2 Reference standards
GB5461
Edible salt
Food hygiene microbiological examination Canned food commercial sterility test GB4789.26
GB5009.11
GB5009.12
GB5009.13
GB5009.16
Determination of total chlorine in food
Determination of lead in food
Determination of copper in food
Determination of tin in food
Hygienic standards for canned fruits and vegetables| |tt||GB11671
Determination of sodium chloride in food
GB/T12457
QB1006
QB1007
Rules for inspection of canned food
Determination of net weight and solid content of canned foodZBX70004
Sensory inspection of canned food
Packaging, marking, transportation and storage of canned foodZBX70005
3 Terminology
3.1 Red flower beans
Peas that bloom with red flowers during the flowering period and turn purple-brown after heating. 4 Product classification
The product code of assorted canned vegetables is 860. 5
Technical requirements
5.1 Raw and auxiliary materials
Green peas should be fresh or well-refrigerated, with a diameter of more than 7mm. 5.1.2
Potatoes should be large, white or light yellow potatoes with shallow buds. 5.1.3
Carrots should be fresh, red or orange-red, and without yellow core. 5.1.4
Cabbages should be fresh, white flat-topped cabbages without insect infestation. 5.1.5
Fava beans should be fresh peeled, with green flesh. Old yellow beans should not be used. 5.1.6
Onions should be fresh onions without mold or deterioration. Celery should be fresh celery without yellow leaves.
Edible salt should meet the requirements of GB5461.
Calcium chloride white pieces or granules, soluble in water, calcium chloride content above 96.0%. 5.1.9
5.2 Sensory requirements
Should meet the requirements of Table 1.
Table 1 Sensory requirements
Item!
Superior product
Qualified product
Has the color that various vegetables in this product should have"Has the color that various vegetables in this product should have丨Has the color that various vegetables in this product should have"Some colors are evenly matched, "Some colors are relatively evenly matched, "Color, the match is relatively even; safflower beans" have a bright color; no safflower beans
"Bright color: safflower beans do not exceed"No more than 4 grains【More than 2 grains
Taste"Has the taste and smell of assorted canned vegetables processed from green peas, potatoes, carrots, etc., without any peculiar smell!
"The texture is moderately hard and soft; carrots"The texture is relatively soft and hard, allowing"The texture is moderately hard and soft, allowing it to be soft: the texture" and potatoes are about 10mm square, "slightly soft; carrots, potato-shaped|carrots, Potatoes are roughly diced and have a uniform shape; green peas are uniform in diameter and have a small amount of debris. Green peas have a diameter of 7mm and a shape of more than 8mm. 5.3 Physical and chemical indicators [debris; green peas have a diameter of 7mm and a shape of more than 8mm. 5.3.1 Net weight shall meet the requirements for net weight in Table 2, and the average net weight of each batch of products shall not be less than the marked weight. 5.3.2 [Marked weight (g)] on the can number [Sodium chloride content] [Heavy metal content] [Microbiological indicators] [Net weight (g)] ... Requirements for weight and solids
【Allowable tolerance (%)|Content (%)
0.8%~1.5%.
Should meet the requirements of GB11671.
Should meet the commercial sterility requirements of canned food. Defects
Specified weight (g)bzxZ.net
1Allowable 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 3. Table 3 Sample defect classification
Category 1
Serious defects
There is a distinct odor:
The contents are obviously contaminated by iron sulfide:
There are 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||tt| |General defects
6 Test methods
6.1 Sensory requirements
General impurities, such as cotton thread, synthetic fiber filament and tin beads with a long diameter not greater than 3mm that have fallen off; missing one ingredient;
Net weight negative tolerance exceeds the allowable tolerance;
Solid weight tolerance exceeds the allowable tolerance;
Sensory requirements obviously do not meet technical requirements. Exceeding standards 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 Solids
Inspected according to the method specified in QB1007.
6.4 Sodium chloride content
Inspected according to the method specified in GB/T12457.
6.5 Heavy metal content
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
Test according to the methods specified in GB4789.26.
Testing rules
Perform according to QB1006.
8 Marking, packaging, transportation and storage
Perform according to the methods specified in 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 Shanghai Meilin Canned Food Factory. The main drafter of this standard: Gu Jianzhuang.
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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