QB/T 1612-1992 Braised kohlrabi canned food

This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned red kohlrabi. This standard applies to canned red kohlrabi made from fresh (refrigerated) kohlrabi, which is pre-treated, seasoned, roasted, canned, sealed and sterilized. QB/T 1612-1992 Braised kohlrabi canned QB/T1612-1992 Standard download decompression password: www.bzxz.net

Light Industry Standard of the People's Republic of China
Canned tuberous-rooted mustard braised
Canned tuberous-rooted mustard braised1Subject content and scope of applicationwww.bzxz.net
QB/T 1612---92
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of braised tuberous-rooted mustard braised.
This standard applies to braised tuberous-rooted mustard braised made from fresh (refrigerated) tuberous-rooted ...
2 Reference standards
White sugar
GB 317. 1
GB1534 Peanut oil
GB1535
GB1536
GB2717
Soybean oil
Rapeseed oil
Soy sauce hygiene standard
GB 4789. 26
GB 5009. 11
GB5009.12
GB5009.13
GB5009.16
GB5461
GB 11671
Microbiological examination of food hygieneTesting of commercial sterility of canned foodDetermination of total arsenic in food
Determination of lead in food
Determination of copper in food
Determination of tin in food
Edible salt
Hygienic standard for canned fruit and vegetable food
GB/T 12457
ZBX70 004
ZB X70 005
Determination of sodium fluoride in food
Infectious disease inspection of canned food
Canned food packaging, labeling, transportation and storage QB1006
Inspection rules for canned food
QB 1007
3 Terminology
3.1 Hard tendons
Determination of net weight and solid content of canned food Crude fiber tissue in kohlrabi.
3.2 Green skin
The skin of kohlrabi is green, and remains green after stewing and roasting. 4 Product classification
The product code of braised kohlrabi canned in red is 845. Approved by the Ministry of Light Industry of the People's Republic of China on November 10, 1992 490
Implemented on July 1, 1993
5 Technical requirements
5.1 Raw and auxiliary materials
QB/T 1612—92
5.1.1 Kohlrabi: fresh (cold) good, smooth surface, few roots, and kohlrabi with a diameter of more than 60mm. 5.1.2 Monosodium glutamate: containing more than 85% sodium glutamate. 5.1.3 Edible vegetable oil: should meet the requirements of GB1534 or GB1535, GB1536. 5.1.4 Granulated sugar: should meet the requirements of GB317.1. 5.1.5 Edible salt: should meet the requirements of GB5461. 5.1.6 Soy sauce: should meet the requirements of GB2717. 5.1.7 Caramel color: should meet the requirements of GB8817. 5.2 Sensory requirements
Should meet the requirements of Table 1.
Sensory requirements
Superior quality
Taste, smell
Tissue morphology
The turnip is light brown or light brownish red, with
luster. Clear soup
The turnip is light brownish red or brownish red, with
luster. The soup is relatively clear
It has the taste and smell of braised kohlrabi canned food, without any peculiar smell. The kohlrabi pieces are complete, the size is roughly uniform
, the hardness is moderate, and there are no hard tendons or green skin. 397g is packed with 4 to 6 pieces, 780g is packed with 7 to 10
pieces, and 1 small piece is allowed to be added. The vegetable leaves account for ≤15% of the solid
5.3 Physical and chemical indicators
The kohlrabi pieces are complete, the size is relatively uniform,
the hardness is moderate, and there are no hard tendons or green skin. 397g is packed with 4 to 7 pieces, 780g is packed with 7 to 11
pieces, and 2 small pieces are allowed to be added. The vegetable leaves account for ≤20% of the solid
The kohlrabi is light brown or brown. Soup
The juice is still clear
The turnip pieces are still complete, the size is still uniform
, the hardness is moderate, and there is no hard tendon or green skin. 510g contains 4~10 pieces, and it is allowed to add
3 small pieces. The leaf weight accounts for <25% of the solid weight
5.3.1 Net weight: It should meet the requirements of net weight in Table 2. The average net weight of each batch of products should not be less than the marked weight. Solids: It should meet the requirements of solid content in Table 2. The average solid weight of each batch of products should not be less than the specified weight. 5.3.2
Requirements for net weight and solids in Table 2
500mL canned bottle
Marked weight
Note: Solids refer to turnips, leaves, and edible oil. 5.3.3 Sodium chloride content: 1.4%~2.0%. Weight
Allowable tolerance
5.3.4 Heavy metal content: Should meet the requirements of GB11671. 5.4 Microbiological indicators
Should meet the commercial sterility requirements 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.
Allowable tolerance
Serious defects
General defects
6 Test methods
6.1 Sensory organs
There is an obvious odor,
QB/T 1612---92
Table 3 Classification of sample defects
Iron sulfide obviously contaminates the contents:
There are harmful impurities, such as broken glass, hair, foreign insects, metal filings and tin beads with a long diameter greater than 3mm that have fallen off. There are general impurities, such as cotton thread, synthetic fiber silk 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
Inspect according to the method specified in ZBX70004.
6.2 Net weight
Test according to the method specified in QB1007.
6.3 Sodium chloride
Test according to the method specified in GB/T12457.
6.4 Heavy metals
Determine tin, copper, lead and arsenic according to the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11 respectively. 6.5 Microbiological indicators
Test according to the method specified in GB4789.26.
7 Inspection rules
Implement according to QB1006.
8 Marking, packaging, transportation and storage
Carry out according to the provisions of ZBX70005.
Additional remarks:
This standard is 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 Zhejiang Light Industry Research Institute, the Hangzhou Station of the Food Quality Supervision and Inspection Center of the Ministry of Light Industry, and the Ningbo Canned Food Factory.
The main drafters of this standard are Gao Zongyu, Yu Ronghua, Zhang Shikang, Yang Zhiying, Ren Yiping, and Hu Qunzhen. From the date of implementation of this standard, the original Ministry of Light Industry standard QB482-64 "Oil-braised kohlrabi" will be invalid. 492
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