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Basic dataStandard ID: LY/T 1651-2019 (LY/T1651-2019)Description (Translated English): Harvest and fresh preservation technology rules of Tricholoma matsutake Sector / Industry: Forestry Industry Standard (Recommended) Classification of Chinese Standard: B65 Classification of International Standard: 67.080.20 Word Count Estimation: 8,876 Date of Issue: 2019-10-23 Date of Implementation: 2020-04-01 Older Standard (superseded by this standard): LY/T 1651-2005 Regulation (derived from): Announcement of the State Forestry and Grassland Administration No. 17 of 2019 Issuing agency(ies): State Forestry and Grassland Administration LY/T 1651-2019: Harvest and fresh preservation technology rules of Tricholoma matsutake---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.(Harvesting and Freshening Technical Regulations) ICS 67.080.20 B 65 LY People's Republic of China Forestry Industry Standard Replacing LY/T 1651-2005 Tricholoma matsutake harvesting and fresh preservation technical regulations Harvest and fresh preservation technology rules of Tricholoma matsutake 2019-10-23 released 2020-04-01 implementation Published by the National Forestry and Grassland Administration ForewordThis standard replaces LY/T 1651-2005 "Technical Regulations for Harvesting and Preserving Pine Mushrooms". Compared with LY/T 1651-2005, this standard To change as follows. -Deleted "mature matsutake" terms and definitions; -Deleted relevant requirements of "habitat conditions" and "harvesting standards"; -Increased pre-harvest preparation (see 4.1); -Revised harvesting methods (see 4.3); -Increased quality requirements (see 5); -Added test methods (see 6); -Increased storage and freshness (see 7); -Added inspection rules (see 8); -Added flags (see 9.1); -Added labels (see 9.2); --- modified packaging (see 9.3); -Modified transportation (see 9.4). This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed by the Heilongjiang Provincial Institute of By-products and Specialties. This standard is under the jurisdiction of the National Economic Forest Products Standardization Technical Committee (SAC/TC 557). The main drafting organizations of this standard. Heilongjiang Academy of Forestry and Heilongjiang Forest By-product Specialty Research Institute. The main drafters of this standard. Li Lijun, Mo Hongwei, Wu Hongjun, Hu Wei, Zhang Xueyi, Feng Lei, Fu Tingting, Meng Liming, Xie Chenyang, Zhao Fengchen and Han Shuchang. This standard was first issued in.2005 and this is the first revision. Tricholoma matsutake harvesting and fresh preservation technical regulations1 ScopeThis standard specifies the terms and definitions of Tricholoma matsutake (S. Ito et Imai) Sing, harvesting, quality requirements, Test methods, storage, inspection rules, signs, labels, packaging, transportation, etc. This standard applies to the collection and storage of Tricholoma matsutake.2 Normative referencesThe following documents are essential for the application of this document. For dated references, only the dated version applies to this article Pieces. For undated references, the latest version (including all amendments) applies to this document. GB/T 191 Packaging, storage and transportation icon GB 2762 National Food Safety Standard for Contaminants in Foods GB 2763 National Food Safety Standards GB 4806.1 National Food Safety Standard General Safety Requirements for Food Contact Materials and Products GB 5009.3 National Food Safety Standard Determination of Moisture in Food GB 5009.4 National Food Safety Standard Determination of Ash GB/T 6543 single and double corrugated boxes for transport packaging GB 7718 National Food Safety Standard General Pre-packaged Food Labeling Principles JJF1070 Quantitative Inspection Rules for Net Content of Packaged Goods3 terms and definitionsThe following terms and definitions apply to this document. 3.1 Partialveil In the development of the bacteria cover, a thin film is connected to the edge of the fungus. 3.2 Young Tricholma matsutake Young Tricholoma matsutake with fruit bodies below 6cm in length. 3.3 Mushroom root stock Tricholoma matsutake mycelium is combined with the symbiotic tree roots, soil and humus in the soil to form a loose, breathable, Similar to the sponge-like mass structure, it is the place where the primordial body of Tricholoma matsutake is formed.4 Harvesting4.1 Preparation before harvest The harvesting container should be clean and dry, with a flat bottom and a soft inner pad, which meets the requirements of GB 4806.1. 4.2 Harvesting time Due to different regions, the time is different, usually in summer and autumn (see Appendix A) 4.3 Harvesting methods 4.3.1 During the harvest, wear clean soft gloves that comply with the requirements of GB 4806.1. Avoid direct contact with the hands and bacteria. 4.3.2 Harvest as follows. a) When picking Tricholoma matsutake, gently hold the base of Tricholoma matsutake with one hand, and peel the topsoil with a bamboo or hard wood chip with a blunt tip at the other end; b) gently press the soil downward with one hand, and gently remove the pine mushroom from the other hand; c) When picking, do not dig large holes to destroy the bacteria pond. After harvesting, the original soil should be backfilled to try to keep the original state of the bacteria pond. 4.3.3 Collect and classify the bacteria (according to the requirements in Table 1), and place them lightly in different containers. The height of the bacteria should not exceed 30cm. 4.3.4 After picking, Tricholoma matsutake should be promptly transferred to the nearest cold storage place. When it is too late to transfer, it should be placed in a cool, ventilated place, Cover with clean, soft and breathable thin cover (such as gauze) required by GB 4806.1 to avoid sunlight, rain and pollution.5 Quality requirements5.1 Sensory requirements Should meet the requirements of Table 1. Table 1 Sensory requirements project index Level 1 Level 2 Level 3 form Bacterial integrity, full meat Full, the cap is not expanded, The bacteria screen is not exposed The handle is not twisted Bacterial integrity, full meat Full, the cap is slightly expanded, Endophytic curtain exposed The curtain is not broken and the stipe is not distortion Bacterial intact, full meat, cap Unfolded, ruptured inside bacteria screen, outside folds The color has the color that fresh pine mushrooms should have Odour has the odor of Tricholoma matsutake, no odor Fruiting body length (cm) ≥8 ≥6 Stipe diameter (cm) ≥2.5 Moldy Mushroom (%) Not allowed Mushroom (%) is not allowed ≤5 Impurities (%) ≤0.3 ≤0.5 ≤1 5.2 Physical and chemical requirements Should meet the requirements of Table 2. Table 2 Physical and chemical requirements Project indicator requirements Water content (%) Ash content (%) ≤8 5.3 Hygiene requirements The limit of pollutants should meet the requirements of GB 2762; the limit of pesticide residues should meet the requirements of GB 2763. 5.4 Net content Should meet the requirements of JJF1070.6 Test method6.1 Sensory indicators 6.1.1 Form, color and smell Use visual inspection, hand touch, and nasal sniffing to detect. 6.1.2 Child entity length Using a measuring instrument with an accuracy of 0.1 mm, measure the length of each Tricholoma matsutake from the top of the fungus cover to the base of the fungus stem. 6.1.3 Stipe diameter Using a measuring instrument with an accuracy of 0.1mm, measure the diameter of the upper, middle, and lower parts of each Tricholoma matsutake stalk, and take the average value. 6.1.4 Impurities Randomly sample 500g (accurate to ± 0.1g), pick out impurities and maggots separately, and use a balance scale with a sensitivity of 0.1g to determine its mass. The calculation is accurate to one digit after the decimal point. 1 X (1) In the formula. X1--content of impurities and maggot mushrooms,%; m2--mass of impurities, maggot mushrooms, g; m1--sample mass, g. 6.2 Physical and chemical indicators 6.2.1 Moisture Determined according to the method specified in GB 5009.3. 6.2.2 Ash Determined according to the method specified in GB 5009.4.7 Storage7.1 Storage method It can be directly packaged and sold in ice bags, modified atmosphere, refrigerated, or entered into logistics transportation, or stored in a sterilized refrigerator. a) Use ice packs to keep freshness. There should be ice packs in the packing box. Fill with water to freeze before use. Tricholoma matsutake should be packaged separately in non-woven fabrics Put in the box, the upper layer of the box is an ice pack. b) Use air-conditioning to keep fresh. The box (bag) should be filled with 5% carbon dioxide or nitrogen while keeping closed. c) It adopts refrigerating and fresh-keeping, which can be used in refrigerators, fresh-keeping cabinets, refrigerated trucks and other refrigerated equipment, which meet the requirements of GB 4806.1. 7.2 Storage temperature and humidity The preservation temperature of Tricholoma matsutake should be 2 ℃ -4 ℃, and the relative humidity should be 85% -95%. 7.3 Shelf life After harvest, the Tricholoma matsutake should not be stored for more than 3 days.8 Inspection rules8.1 Group rules From the same origin, the same batch is regarded as one inspection batch. 8.2 Sampling 8.2.1 Number of samples In the whole batch of goods, the packaging products are based on the small packaging bags (boxes, boxes, etc.) of the same kind of goods. Perform random sampling. -Less than 50 pieces of the whole batch, the sampling base is 2 pieces; -51-100 pieces of whole shipment. The sampling base is 4; -101-200 pieces of whole shipment The sampling base is 5; -More than.201 pieces in the whole batch, with 6 pieces as the minimum, and one additional piece for every 50 additional pieces When the quality of the small package is insufficient for inspection, the sampling volume should be appropriately increased. 8.2.2 Sampling method Random samples are taken from the entire shipment. 1000g samples were randomly selected each time, of which 500g was used as the test sample and 500g was used as the stored sample. The type inspection shall be taken from the products that have passed the delivery inspection. 8.3 Inspection classification 8.3.1 Settlement inspection Before each batch of products is delivered, the producer shall conduct a delivery inspection. Settlement inspection content includes sensory indicators, signs and packaging. Only with a certificate of compliance can it be settled. 8.3.2 Type inspection Type inspection items are standard full item inspections. In any of the following cases, a type inspection must be performed. a) When the national quality supervision agency or the industry competent authority requests the type inspection; b) When there is a large difference in the results of the two previous sampling inspections; c) When raw materials, equipment, and processes are changed; d) when quality disputes occur; e) Inspected once a year during normal production. 8.4 Decision principles Use sensory indicators other than odor and mold to determine the grade of the batch of products tested. None of the indicators in the same level can reach that level. The standard is reduced to the next level, and those who do not meet the third level requirements are foreign products. If any of the odors, moldy mushrooms and safety indicators in the sensory indicators do not meet the requirements, the batch of products is judged as unqualified. Other If there are unqualified items in the bid, double sampling should be carried out to re-inspect the index. If the retest results are still unsatisfactory, the product shall be judged as unqualified. 9 signs, labels, packaging, transportation 9.1 Signs The outer packaging mark shall meet the requirements of GB/T 191. It should be indicated. product name, product implementation standard, grade, quality or quantity, regulations Qualification, production date, shelf life, production company name, address, etc. 9.2 Tags Implemented according to GB 7718. 9.3 Packaging Packaging should meet the requirements of GB 4806.1 and GB/T 6543. 9.4 Transport Note the following when transporting. a) During transportation, do not mix and transport with toxic, harmful and odorous items, and lightly load and unload to avoid heavy objects from being squeezed and impacted. b) The means of transportation shall be clean, sanitary and free of pollutants. Protect from humidity, rain and sunlight. c) In addition to air transportation, Tricholoma matsutake should be transported under refrigerated trucks or transport equipment with insulated boxes at 2 ° C-4 ° C.Appendix ATricholoma matsutake harvest season (Informative appendix) Table A.1 Harvesting season of Tricholoma matsutake Province, district name harvest season Heilongjiang from mid-August to late September Jilin late August to early October Yunnan from early June to late November Sichuan from late July to late September Tibet from late July to late September ......Tips & Frequently Asked Questions:Question 1: How long will the true-PDF of LY/T 1651-2019_English be delivered?Answer: Upon your order, we will start to translate LY/T 1651-2019_English as soon as possible, and keep you informed of the progress. The lead time is typically 1 ~ 3 working days. 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