QB/T 3617-1999 Canned coriander hearts

This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned cilantro hearts. This standard applies to canned cilantro hearts made from lettuce, which are peeled, pickled, processed, seasoned, canned, sealed and sterilized. QB/T 3617-1999 Canned cilantro hearts QB/T3617-1999 Standard download decompression password: www.bzxz.net

Subject content and scope of application
Industry Standard of the People's Republic of China
Canned Coriander Heart
QB/T3617-1999
This standard specifies the product classification, technical requirements, test methods, inspection rules and basic requirements for marking, packaging, transportation and storage of canned coriander heart.
This standard applies to canned coriander heart made from lettuce, which is peeled, pickled, processed, seasoned, canned, sealed and sterilized.
2 Reference standards
White sugar
GB5461
GB2717
Edible salt
Hygiene standard for soy sauce
ZBX70004
QB1007
Sensory inspection of canned food
Determination of net weight and solid content of canned foodDetermination of sodium chloride in food
GB/T12457
GB4789.26
GB5009.16
GB5009.13
GB5009 .12
GB5009.11
QB1006
Food hygiene microbiological examination Commercial sterility examination of canned food Determination method of tin in food
Determination method of copper in food
Determination method of lead in food
Determination method of total arsenic in food
Inspection rules for canned food
ZBX70005 Packaging, marking, transportation and storage of canned food GB11671 Hygienic standard for canned fruit and vegetable food 3 Terminology
3.1 Black heart
Refers to obvious black spots in the center of the vegetable heart slice. 3.2 Hard heart
Refers to the hard lump in the center of the vegetable heart slice, which feels like residue when chewing. 3.3 Lignified crude fiber
Refers to the peeled lettuce with inedible crude fiber. 4 Product classification
According to the shape of coriander heart, it can be divided into two categories: slices and strips, and each category can be divided into high-salt and low-salt. 4.1 Slices
a. Slices with high-salt coriander heart canned food, product code 809; b. Slices with low-salt coriander heart canned food, product code 8092. 4.2 Strips
a. Strips with high-salt coriander heart canned food, product code 8091; b. Strips with low-salt coriander heart canned food, product code 8093. 5 Technical requirements
5.1 Raw and auxiliary materials
5.1.1 Lettuce shoots: fresh and tender, without rot, black heart, hollow, or mildew. Light green lettuce shoots with brown spots or dark brown shall not be used.
5.1.2 Licorice: clean and dry. Normal sweet taste, without insect infestation or mildew. Granulated sugar: should meet the requirements of GB317.
5.1.4 Edible salt: should meet the requirements of GB5461. 5.1.5
Soy sauce: should meet the requirements of GB2717.
5.2 Sensory properties
Should meet the requirements of Table 1.
Table 1 Sensory properties
[The vegetable heart is yellow-brown, with a relatively uniform color and glossy. The juice is relatively clear,
[brown red
"The heart of the vegetable is yellowish brown or reddish brown,
"allowed to be slightly green, the color is relatively uniform
"and shiny. The juice is relatively clear,
[brown red
[Has the taste and smell of canned coriander heart, no peculiar smell-
[The heart of the vegetable is reddish brown to brown red
"allowed to be slightly green, the color
"and the juice is sauce red
crisp and tender, no crude fiber feeling, no hollow. "Crisp and tender, no crude fiber feeling, no hollow. Relatively crisp and tender, no lignified crude fiber 1 Flake: similar to a round piece, with a large diameter "Flake: similar to a round piece, with a diameter of 13
1 to 13mm, thickness 1~3mm
Thickness 1~3mm
50mm,
not more than
1 Strip: 30~50mm long,
1 width and
1 thickness 2~8mm
"The total weight of irregular strips shall not exceed
1 6% of the solid weight
5.3 Physical and chemical indicators
1 Flake: approximately round,
113mm or more, thickness 1~3mm
1 Strip: 30~50mm long,
1 width and 2~8mm
"The total weight of irregular strips shall not exceed
1 10% of the solid weight
1mm or more,
1 Strip: 30～
1 width and 2~8mm
"The total weight of irregular strips shall not exceed
1 2% of the solid weight 0%
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. 5.3.1
5.3.2The solid content shall meet the requirements of the solid content in Table 2, and the average solid weight of each batch of products shall not be less than the specified weight.
Net weight and solid content
|Indicated weight
250ml glass bottle
【Allowable tolerance
Sodium chloride content is 6.0%~9.0% and 3.0%~6.0%. 5.3.4The heavy metal content shall meet the requirements of GB11671. Microbiological indicators
Should meet the commercial sterility requirements of canned food. 5.5
Specified weight:
Allowable tolerance
The sensitivity of the sample If the organoleptic properties and physical indicators do not meet the technical requirements, they shall be recorded as defects, and the defects shall be classified according to Table 3. Table 3 Classification of sample defects
"Obvious odor
Severe defects Iron sulfide is obviously contaminated Contents are trapped
1 Harmful impurities, such as broken glass, hair, foreign insects, metal scraps and tin beads with a length greater than 3mm that have fallen off
General impurities, such as cotton thread, synthetic fiber filaments, tin beads with a length not greater than 3mm that have fallen off, livestock and poultry hair, etc.
General defects Organoleptic properties obviously do not meet the technical requirements, and there are quantity restrictions. Exceeding the standard Net weight Negative tolerance exceeds the allowable tolerance
| Solids tolerance exceeds the allowable tolerance
6 Test methods
6.1 Organoleptic properties
Test according to the method specified in ZBX70004.
6.2 Net weight
Test according to the method specified in ZBX70004.
Solid content
Tested according to the method specified in QB1007.
6.4Sodium chloride content
Tested according to the method specified in GB/T12457.
Heavy metal content
Determine the content of tin, copper, lead, according to the methods specified in GB5009.16, GB5009.13, GB5009.12 and GB5009.11. bZxz.net
6.6Microbiological indicators
Tested according to the method specified in GB4789.26.
Testing rules
Should comply with the provisions of QB1006.
Marking, packaging, transportation and storage
Carry out according to 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 Xiamen Cannery, Fujian Provincial Light Industry Bureau Food Industry Company, Fujian Provincial Light Industry Bureau Standard Metrology Division, and National Food Industry Quality Inspection Fuzhou Station. The main drafters of this standard are Zheng Aiguang, Liu Xiufang, Zhang Jianhe, and Chen Keyan. From the date of implementation of this standard, the former Ministry of Light Industry standard QB473-64 "Coriander Heart Canned Food" 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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