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LY/T 1651-2019: Harvest and fresh preservation technology rules of Tricholoma matsutake
Status: Valid LY/T 1651: Evolution and historical versions
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Harvest and fresh preservation technology rules of Tricholoma matsutake
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LY/T 1651-2019
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| LY/T 1651-2005 | English | 279 |
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Harvest and fresh preservation technology rules of Tricholoma matsutake (S. Itoet) Sing
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LY/T 1651-2005
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Basic data | Standard 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Count Estimation | 8,876 | | Date of Issue | 2019-10-23 | | Date of Implementation | 2020-04-01 | | Older Standard (superseded by this standard) | LY/T 1651-2005 | | Regulation (derived from) | Announcement of the State Forestry and Grassland Administration No. 17 of 2019 | | Issuing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
Foreword
This 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 regulations
1 Scope
This 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 references
The 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 Goods
3 terms and definitions
The 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 Harvesting
4.1 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 requirements
5.1 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 method
6.1 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 Storage
7.1 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 rules
8.1 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 A
Tricholoma 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
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