NY/T 437-2000 Green food pickles

This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food pickles. This standard applies to the production and circulation of Grade A green food pickles. NY/T 437-2000 Green Food Pickles NY/T437-2000 Standard download decompression password: www.bzxz.net

NY/T437—2000
This standard is specially formulated to determine the quality and safety of Grade A green food pickled vegetables. This standard is proposed and managed by China Green Food Development Center. The initiating unit of this standard: Food Supervision, Inspection and Testing Center of the Ministry of Agriculture (Shanghai). The main drafters of this standard: Liu Guling, Zhao Wenliang, Han Yiyi. 217
1 Scope
Agricultural Industry Standard of the People's Republic of China
Green food
Pickled vegetables
Green food-Soybean paste and salted vegetableNY/T 437—2000
This standard specifies the definition, requirements, test methods, inspection rules, signs, labels, packaging, transportation and storage of green food pickled vegetables. This standard applies to the production and circulation of Grade A green food pickled vegetables. 2 Referenced standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard was published, the versions shown were all valid. All standards are subject to revision and parties using this standard should investigate the possibility of using the most recent versions of the following standards. GB4789.3--1994
Microbiological examination of food hygiene Determination of coliform bacteria Microbiological examination of food hygiene
GB 4789. 4~-1994
Salmonella examination
GB 4789. 5--1994
Biological examination of food hygiene Shigella examination GB 4789. 10—1994
Microbiological examination of food hygiene
GB 4789.11—1994
GB 4789. 26--1994
Microbiological examination of food hygiene
Test for Staphylococcus aureus
Test for hemolytic streptococci
Microbiological examination of food hygiene
Test for commercial sterility of canned food
GB/T 5009.7---1985
Method for determination of reducing sugars in foods
GB/T 5009.11-1996
GB/T 5009. 12—1992
GB/T 5009.15—1996
GB/T 5009.17—1996
GB/T 5009. 18—1996
GB/T 5009.19--1996
GB/T 5009,20—1996
GB/T 5009, 22--1996
GB/T 5009. 28--1996
GB/T 5009. 29—1996
GB/T 5009.33—1996
GB/T 5009.54—-1996
Determination method of total mercury in food
Determination method of lead in food
Determination method of cadmium in food
Determination method of total mercury in food
Determination method of fluorine in food
Determination method of 666 and DDT residues in foodDetermination method of organophosphorus pesticide residues in foodDetermination method of aflatoxin B1 in foodDetermination method of sodium saccharin in food
Determination method of sorbic acid and benzoic acid in foodDetermination method of nitrite and nitrate in foodAnalytical method of hygienic standard of pickled vegetables
GB7718—1994General standard for food labelingTechnical conditions for environmental conditions of origin of green food
NY/T 391--2000
3 Definitions
This standard adopts the following definitions.
3.1 Green foodgreen food
See 3.1 of NY/T 391-2000.
Approved by the Ministry of Agriculture of the People's Republic of China on December 22, 2000218
Implemented on April 1, 2001
3.2A grade green foodA gradegreen foodSee 3.3 of NY/T 391-2000.
3.3 Pickles
NY/T 437-2000
Vegetable products made with sweet bean paste or bean paste. Such as pickled radish, pickled kohlrabi, pickled cucumber, pickled kudzu, etc. 3.4 Weicai
Mixed products of various vegetables pickled with salt, soy sauce or shrimp oil. Such as assorted vegetables, cucumber with shrimp sauce, radish with soy sauce, etc. 3.5 Fermented pickles
Pickled and fermented vegetables. Such as mustard tuber, etc. 3.6 Other pickled vegetables
Vegetables pickled with fried sugar or honey. Such as sweet and sour garlic, honey garlic, rice bran radish, sugar kudzu vine, etc. 4 Requirements
4.1 Raw material requirements
4.1.1 Vegetables
This product should be made with non-leafy vegetables as the main raw materials. Vegetables should come from the origin of green food, and should be fresh and good, moderately mature, free of pests and mildew, and no chemical preservatives have been used. 4.1.2 Water
The processing water of green food pickles should comply with the provisions of NY/T 391. 4.2 Sensory requirements
It should comply with the provisions of Table 1, Table 2, Table 3, and Table 4. Sensory requirements for sauces
Table 1
Taste and smell
Taste and smell
Taste and smell
Tag and smell
Yellow or brown
With sauce flavor, sweet and palatable, fresh taste, crisp, no peculiar smell, no mold, no foreign impurities visible to the naked eye
Table 2 Sensory requirements for shrimp oil
Normal color, shrimp oil should have the natural color of vegetables and have the inherent characteristics of this variety of products The aroma of the variety, the taste is appropriate, the texture is crisp and tender, no peculiar smell, no mold spots, no visible foreign impurities
Table 3 Sensory requirements for fermented vegetables
Normal color, the color of the raw material should be milky white or slightly yellow, with the inherent aroma of this variety, fresh taste, salty and light taste, crispy, no visible foreign impurities
Table 4 Sensory requirements for pickled vegetables
Normal color, the color of the raw material should be milky white or beige, with the inherent aroma of this variety, no peculiar smell. Sweet and crisp, if the raw material is garlic, there is no strong raw garlic smell, uniform size
No visible foreign impurities
4.3 Physical and chemical requirements
4.3.1 The net content deviation shall comply with the relevant regulations. NY/T 437—2000
4.3.2 The quality requirements shall comply with the provisions of Table 5, Table 6, Table 7 and Table 8. Table 5 Physical and chemical requirements for pickles
Salt (calculated as sodium chloride)
Reducing sugar (calculated as glucose)
Total acid (calculated as lactic acid)
Amino acid nitrogen (calculated as nitrogen)
Sweet bean paste
1) Including pickled vegetables such as non-leafy vegetables and melons 2) Including pickled vegetables such as roots and tubers, beans, cabbages, eggplants, garlics and onions. Table 6 Physical and chemical requirements for Weilai Salt (calculated as sodium chloride) Amino acid nitrogen (calculated as nitrogen) Total acid (calculated as lactic acid) Salt (calculated as sodium chloride) Reducing sugar (calculated as glucose) Total acid (calculated as lactic acid) Salt crisping Soy sauce pickling Shrimp oil pickling Physicochemical requirements for fermented Weilai Non-leafy vegetables as raw materials Fermented alcohol products Table 8 Physical and chemical requirements for Weilai Requirements
Total sugar (calculated as glucose)
Salt (calculated as sodium chloride)
Total acid (calculated as lactic acid)
Yellow bean paste
Semi-dried vegetables pickled with salt
g/100g
Semi-dried vegetables pickled with soy sauce
g/100g
Pickled and fermented products using mutou as raw material
g/100g
4.4 Hygiene requirements
Hygiene requirements shall comply with the requirements of Table 9.
Monument, mg/kg
Lead, mg/kgwww.bzxz.net
Radium, mg/kg
Mercury, mg/kg
Fluorine, mg/kg
BHC, mg/kg
DiDiFe, mg /kg
Dimethoate, mg/kg
Fenthion, mg/kg
Methodoxim, mg /kg
Dichlorvos, mg/kg
Malathion, mg /kg
Parathion, mg /kg
Phorate, mg/kg
Aflatoxin B1, μg / kg
Saccharin sodium: g /kg
Benzoic acid+g/kg
Sorbic acid.g/kg
Nitrite, mg/kg
NY/T 437—2000
Table 9 Hygienic requirements for pickled vegetables
Microbiological requirements shall comply with the provisions of Table 10. Item
Eliform bacteria, MPN/100g
Pathogenic bacteria
Note: Canned pickled vegetables shall also comply with commercial sterility requirements. Test method
Table 10 Microbiological requirements
5.1 Color, taste and smell, and impurities shall be subject to sensory inspection. 5.2 Physical and chemical inspection
5. 2. 1 The determination of moisture, salt, total acid, and amino acid nitrogen shall be carried out in accordance with the provisions of GB/T5009.54.
5.2.2 The determination of reducing sugar
shall be carried out in accordance with the provisions of GB/T5009.7.
5.3 Sanitary inspection
5.3.1 Sanitary inspection
Should not be detected
Should not be detected
Should not be detected
Should not be detected
Should not be detected
Should not be detected
5.3.1.1 Determination of stele
Perform according to GB/T5009.11.
5.3.1.2 Determination of lead
Perform according to GB/T5009.12.
5.3.1.3 Determination of cadmium
Perform according to GB/T5009.15.
5.3.1.4 Determination of mercury
Perform according to GB/T5009.17.
5.3.1.5 Determination of fluorine
Perform according to GB/T5009.18.
5.3.1.6 Determination of BHC and DDT
Perform according to GB/T5009.19.
NY/T 437-2000
5.3.1.7 Determination of dimethoate, fenthion, fenitrothion, dichlorvos, malathion, parathion and phorate shall be carried out according to GB/T5009.20.
5.3.1.8 Determination of aflatoxin B, shall be carried out according to GB/T5009.22.
5.3.1.9 Determination of saccharin sodium
Perform according to GB/T5009.28.
5.3.1.10 Determination of behenic acid and benzoic acid shall be carried out in accordance with GB/T5009.29.
5.3.1.11 Determination of nitrite
In accordance with GB/T5009.33.
5.3.2 Microbiological test
5.3.2.1 Determination of coliform group
In accordance with GB4789.3.
5.3.2.2 Determination of pathogenic bacteria
In accordance with GB4789.4, GB4789.5 and GB4789.10, GB4789.11. 5.3.2.3 Determination of commercial sterility
In accordance with GB4789,26.
6 Inspection rules
6.1 Batch rules
Products of the same variety, specifications and intact packaging produced in the same shift and production line are grouped as a batch. 6.2 Sampling method
Randomly select 8 to 10 bottles (pills, bags) from each batch of products on the production line or in the finished product warehouse, and store the samples at room temperature. 6.3 Type inspection
Type inspection is carried out once a year, and should also be carried out in one of the following situations: a) when the main raw materials are changed,
b) when there are major changes in the formula or process;
c) when the product resumes production after a long period of suspension; d) when the factory inspection results are significantly different from the last type inspection; e) when the national quality supervision agency proposes a type inspection requirement. 6.4 Factory Inspection
NY/T437—2000
Before each batch of products leaves the factory, the production unit shall conduct factory inspection. The contents of factory inspection include packaging, labeling, marking, net content, physical and chemical and microbiological aspects. Only products that pass the inspection and are accompanied by a certificate of conformity can leave the factory. 6.5 Judgment Rules
Products that pass all the inspection items are judged as qualified products. Otherwise, two samples can be drawn from the batch for re-inspection once, and the re-inspection results shall prevail. However, sensory and microbiological items shall not be re-inspected. Products with one unqualified re-inspection result shall be judged as unqualified products. 7 Marking and Labeling
7.1 Marking
Each batch of products must be accompanied by a green food logo and comply with relevant regulations. 7.2 Labeling
The content of the label shall be implemented in accordance with the provisions of GB7718. 8 Packaging, transportation, storage
8.1 Packaging
The packaging materials and containers must meet the hygienic requirements of green food. The packaging containers must be neat, clean, tightly sealed, and free of leakage. 8.2 Transportation
This product can be transported at a temperature below 40°C, and measures should be taken to prevent sun exposure. 8.3 Storage
During storage, measures should be taken to prevent rain and sun exposure, and ensure that the site is clean, dry, and well ventilated. It is prohibited to stack or transport it together with non-edible goods.4 Factory inspection
NY/T437—2000
Before each batch of products leaves the factory, the production unit shall conduct factory inspection. The contents of factory inspection include packaging, labeling, marking, net content, physical and chemical and microbiological aspects. Only products that pass the inspection and are accompanied by a certificate of conformity can leave the factory. 6.5 Judgment rules
Products that pass all inspection items are judged as qualified products. Otherwise, two samples can be drawn from the batch for re-inspection once, and the re-inspection results shall prevail. However, sensory and microbiological items shall not be re-inspected, and products with one unqualified re-inspection result shall be judged as unqualified products. 7 Marks and labels
7.1 Marks
Each batch of products must be accompanied by a green food mark and comply with relevant regulations. 7.2 Labels
The content of the label shall be implemented in accordance with the provisions of GB7718. 8 Packaging, transportation, storage
8.1 Packaging
The packaging materials and containers must meet the hygienic requirements of green food. The packaging containers must be neat, clean, tightly sealed, and free of leakage. 8.2 Transportation
This product can be transported at a temperature below 40°C, and measures should be taken to prevent sun exposure. 8.3 Storage
During storage, measures should be taken to prevent rain and sun exposure, and ensure that the site is clean, dry, and well ventilated. It is prohibited to stack or transport it together with non-edible goods.4 Factory inspection
NY/T437—2000
Before each batch of products leaves the factory, the production unit shall conduct factory inspection. The contents of factory inspection include packaging, labeling, marking, net content, physical and chemical and microbiological aspects. Only products that pass the inspection and are accompanied by a certificate of conformity can leave the factory. 6.5 Judgment rules
Products that pass all inspection items are judged as qualified products. Otherwise, two samples can be drawn from the batch for re-inspection once, and the re-inspection results shall prevail. However, sensory and microbiological items shall not be re-inspected, and products with one unqualified re-inspection result shall be judged as unqualified products. 7 Marks and labels
7.1 Marks
Each batch of products must be accompanied by a green food mark and comply with relevant regulations. 7.2 Labels
The content of the label shall be implemented in accordance with the provisions of GB7718. 8 Packaging, transportation, storage
8.1 Packaging
The packaging materials and containers must meet the hygienic requirements of green food. The packaging containers must be neat, clean, tightly sealed, and free of leakage. 8.2 Transportation
This product can be transported at a temperature below 40°C, and measures should be taken to prevent sun exposure. 8.3 Storage
During storage, measures should be taken to prevent rain and sun exposure, and ensure that the site is clean, dry, and well ventilated. It is prohibited to stack or transport it together with non-edible goods.
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