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QB/T 1375-2015 PDF in English

QB/T 1375-2015 (QB/T1375-2015, QBT 1375-2015, QBT1375-2015)
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Standards related to: QB/T 1375-2015

QB/T 1375-2015: PDF in English (QBT 1375-2015)

QB/T 1375-2015
QB 1375-2015
Replacing QB/T 1375-1991 etc.
Canned fish
(CODEX STAN 119-1995, Standard for canned finfish, NEQ)
Issued by. Ministry of Industry and Information Technology of PRC
Table of contents
Foreword ... 3 
1 Scope ... 5 
2 Normative references ... 5 
3 Terms and definitions ... 6 
4 Product classification and code ... 7 
5 Requirements ... 7 
6 Test method ... 10 
7 Inspection rules ... 10 
8 Marking, packaging, transportation and storage ... 10 
This standard was drafted in accordance with the rules given in GB/T
This standard replaces QB/T 1375-1991 “Canned tried fish”, QB/T 1376-1991
“Canned long-tailed anchovies fried”, QB/T 1377-1991 “Canned navodon fried”,
QB/T 1610-1992 “Canned crisp crucian fried”, QB/T 3607-1999 “Canned
Spanish mackerel in oil”, and QB/T 3608-1999 “Canned mackerel in tomato
Except for the editorial changes, the main technical differences between this
standard and the replaced standards are as follows.
- INTEGRATE and REVISE the canned fish series industrial standards, and
UNIFY the standard name into “Canned fish”;
- REVISE the standard scope, terms and definitions; and ADD the product
classification principles;
- INTEGRATE and REVISE the sensory requirements; CANCEL the product
defect indicators; ADD such requirements as “impurities, crystallization
and iron sulfide” to the sensory requirements; and MODIFY the product
quality grade as “excellent grade product and qualified product”;
- CANCEL the requirements for the product solid content based on the can
type; and SPECIFY the lower limit;
- ADD the sodium chloride content upper limit of the product; CANCEL the
lower limit;
- MODIFY the heavy metal indicators into pollutant indicators.
This standard is compiled through the re-drafting method with reference to
Codex Alimentamm Committee (CAC) CODEX STAN 119-1995 “Canned
finfish” (English version), AND its consistency with CODEX STAN 119-1995 is
This standard was proposed by the China Light Industry Federation.
This standard shall be under the jurisdiction of the National Food and
Fermentation Standardization Center.
Canned fish
1 Scope
This standard specifies the terms and definitions, product classification and
code, requirements, test methods, inspection rules and marking, packaging,
transportation, and storage of canned fish.
This standard applies to the canned food using the fish as raw materials which
had been subjected to processing treatment, being smoked or not smoked,
seasoning or not seasoning, being canned (bagged), addition of oil or
seasoning (materials) or not, sealing, sterilization, and cooling.
2 Normative references
The following documents are essential to the application of this document. For
the dated documents, only the versions with the dates indicated are applicable
to this document; for the undated documents, only the latest version (including
all the amendments) are applicable to this Standard.
GB 317 White granulated sugar
GB 2712 Hygienic standard for fermented bean product
GB 2716 Hygienic standard for edible vegetable oils
GB 2717 Hygienic standard for soy sauce
GB 2733 Hygienic standard for fresh and frozen marine products of animal
GB 2760 National food safety standard - Hygienic standards for uses of food
GB 2762 National food safety standard - Maximum levels of contaminants in
GB 4789.26 National food safety standard - Microbiological examination -
Commercial sterility
GB 5461 Edible salt
It refers to the glassy ammonium phosphate crystal which is colorless,
odorless, nontoxic, and transparent as may be presented in the canned
marine food.
4 Product classification and code
4.1 Product classification
It is divided based on the production, processing and seasoning methods into.
canned fish in oil, canned fish steamed, and canned fish seasoned (spiced,
braised, spicy, fermented soya beans, tomato juice, and smoked).
4.2 Product code
It shall comply with the requirements of QB 2683.
5 Requirements
5.1 Raw and auxiliary materials
5.1.1 Fish
It shall use the fresh or frozen fish, the quality of which shall comply with the
requirements of GB 2733.
5.1.2 Fermented soya beans
It shall comply with the requirements of GB 2712.
5.1.3 Edible vegetable oil
It shall comply with the requirements of GB 2716.
5.4.4 Edible salt
It shall comply with the requirements of GB 5461.
5.1.5 Soy sauce
It shall comply with the requirements of GB 2717.
5.1.6 Monosodium L-glutamate
It shall comply with the requirements of GB/T 8967.
It shall comply with the sterilization requirements in canned food industry.
5.6 Food additives
It shall comply with the requirements of GB 2760.
6 Test method
6.1 Sensory requirements, net content, solid content
CONDUCT test in accordance with the methods as specified in GB/T 10786.
6.2 Chloride content
CONDUCT test in accordance with the methods as specified in GB/T 12457.
6.3 Contaminant Indicator
CONDUCT test in accordance with the methods as specified in GB 2762.
6.4 Microbiological indicator
CONDUCT test in accordance with the methods as specified in GB 4789.26.
7 Inspection rules
It shall comply with the provisions of QB/T 1006, wherein the sensory
requirements, net content, solid content, sodium chloride content, and the
microbiological indicators belong to exit-factory test items.
8 Marking, packaging, transportation and storage
It shall comply with the relevant provisions of QB/T 4631.
Source: Above contents are excerpted from the PDF -- translated/reviewed by: www.chinesestandard.net / Wayne Zheng et al.