QB/T 1364-2014 PDF EnglishUS$90.00 · In stock · Download in 9 seconds
QB/T 1364-2014: Canned poultry Delivery: 9 seconds. True-PDF full-copy in English & invoice will be downloaded + auto-delivered via email. See step-by-step procedure Status: Obsolete QB/T 1364: Historical versions
Similar standardsQB/T 1364-2014: Canned poultry---This is an excerpt. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.), auto-downloaded/delivered in 9 seconds, can be purchased online: https://www.ChineseStandard.net/PDF.aspx/QBT1364-2014QB ICS 67.120.10 X 72 File number. 46036-2014 Light Industry Standard of the People’s Republic of China Replace QB/T 1364-1991~QB/T 1372-1991, QB/T 1609-1992 Canned poultry Issued on: MAY 6, 2014 Implemented on: OCTOBER 1, 2012 Issued by. Ministry of Industry and Information Technology of the People's Republic of China. Table of ContentsForeword... 3 1 Scope... 5 2 Normative references... 5 3 Terms and definitions... 6 4 Product category and code... 6 5 Requirements... 6 6 Test methods... 10 7 Inspection rules... 10 8 Marking, packaging, transportation, and storage... 10ForewordThis Standard is drafted in accordance with the rules provided in GB/T 1.1-2009. This Standard replaces QB/T 1364-1991 “Canned Braised Chicken”, QB/T 1365-1991 “Canned Curry Chicken”, QB/T 1366-1991 “Canned Fried Chicken”, QB/T 1367-1991 “Canned Spicy Fried Chicken”, QB/T 1368-1991 “Canned Spiced Chicken Gizzards”, QB/T 1369-1991 “Canned Spiced Duck Gizzards”, QB/T 1370-1991 “Canned Chicken Wings”, QB/T 1371-1991 “Canned Roasted Goose”, QB/T 1372-1991 “Canned Roasted Duck”, and QB/T 1609-1992 “Canned Spicy Fried Goose”. Compared with the previous industry standards, in addition to editorial changes, main technical changes are as follows. — INTEGRATE into one standard; standard name is changed to “Canned Poultry”; — ADD requirements for additive raw materials; — AMEND product quality grade to be “premium-grade product and qualified product”; — MODIFY sodium chloride content indicators of product; — DELETE provisions on solid matter of product based on can shape; STIPULATE lower limit; — DELETE product defect indicators; ADD “impurity requirement” in sensory requirements. This Standard was proposed by China Light Industry Council. This Standard shall be under the jurisdiction of China National Standardization Center of Food & Fermentation. Drafting organizations of this Standard. Bengbu Hongye Meat Union Processing Co., Ltd., China National Research Institute of Food & Fermentation Industries, China Canned Food Industry Association. Main drafters of this Standard. Zheng Yu, Qiu Kai, and Shao Yunlong. Previous version of QB/T 1364-1991 issued is as follows. — QB 422-1976. Previous version of QB/T 1365-1991 is as follows. — QB 421-1976. Previous version of QB/T 1366-1991 is as follows. — QB 423-1964. Previous version of QB/T 1367-1991 is as follows. — QB 424-1964. Previous version of QB/T 1368-1991 is as follows. — QB 427-1964. Previous version of QB/T 1369-1991 is as follows. — QB 431-1964. Previous version of QB/T 1370-1991 is as follows. — QB 425-1964. Previous version of QB/T 1371-1991 is as follows. — QB 433-1976. QB/T 1372-1991 and QB/T 1609-1992 were respectively issued for the first time in 1991 and 1992.This is (merged) the revision for the first time. Canned poultry1 ScopeThis Standard specifies terms and definitions, product category and code, requirements, test methods, inspection rules. and marking, packaging, transportation, and storage of canned poultry. This Standard applies to canned poultry food with chicken, duck or goose as the main raw material by processing, precooking or frying, seasoning, canning, sealing, and sterilizing.2 Normative referencesThe following documents are essential for the application of this document. For dated references, only dated edition applies to this document. For undated references, the latest edition (including all amendments) applies. GB 317 White granulated sugar GB 1534 Peanut oil GB 1535 Soy bean oil GB 1536 Rapeseed oil GB 1537 Cottonseed oil GB 2717 Hygienic standard for soy sauce GB 2760 Hygienic standards for uses of food additives GB 2762 Maximum levels of contaminants in foods GB 4789.26 Microbiological examination of food hygiene - Examination of commercial sterilization of canned food GB 5461 Edible salt GB/T 10786 Analytical methods of canned food GB/T 12457 Determination of sodium chloride in foods GB/T 15691 General techniques and standards for spices and condiments GB 24864 Chicken carcass segmentation6 Test methods6.1 Sensory requirements DETERMINATE according to the method prescribed in GB/T 10786. 6.2 Net content DETERMINATE according to the method prescribed in GB/T 10786. 6.3 Solid content DETERMINATE according to the method prescribed in GB/T 10786. 6.4 Sodium chloride content DETERMINATE according to the method prescribed in GB/T 12457. 6.5 Quantity limit of pollutants DETERMINATE according to the method prescribed in GB 2762. 6.6 Microbial indicators CARRY OUT inspection according to the method prescribed in GB 4789.26.7 Inspection rulesIt shall conform to the provisions in QB/T 1006; sensory requirements, net content, solid content, and microbial indicators are exit-factory inspection items.8 Marking, packaging, transportation, and storageIt shall conform to relevant provisions in QB/T4631. ......Source: Above contents are excerpted from the full-copy PDF -- translated/reviewed by: www.ChineseStandard.net / Wayne Zheng et al. 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