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SB/T 11099-2014: Specification of circulation for edible fungi
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| SB/T 11099-2014 | English | 209 |
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Specification of circulation for edible fungi
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SB/T 11099-2014
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Basic data | Standard ID | SB/T 11099-2014 (SB/T11099-2014) | | Description (Translated English) | Specification of circulation for edible fungi | | Sector / Industry | Domestic Trade Industry Standard (Recommended) | | Classification of Chinese Standard | B31 | | Classification of International Standard | 67.080.01 | | Word Count Estimation | 8,878 | | Date of Issue | 7/30/2014 | | Date of Implementation | 3/1/2015 | | Quoted Standard | GB 2762; GB 2763; GB/T 4456; GB/T 5737; GB/T 6543; GB 9687; GB 9688; GB 9689 | | Regulation (derived from) | Ministry of Commerce Announcement No. 54 of 2014 | | Issuing agency(ies) | Ministry of Commerce of the People's Republic of China | | Summary | This standard specifies the basic requirements of product quality edible fungus, commodity grade, packaging, labeling and distribution process requirements. This standard applies to mushroom, Agaricus circulation, mushroom, mushroom and other edible fungi | SB/T 11099-2014: Specification of circulation for edible fungi---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.
Specification of circulation for edible fungi
ICS 67.080.01
B31
Record number. 49511-2015
People's Republic of China domestic trade industry standard
Edible mushroom circulation specification
Released on.2014-07-30
2015-03-01 implementation
Published by the Ministry of Commerce
Foreword
This standard was drafted in accordance with the rules given in GB/T 1.1-2009.
This standard is proposed and managed by the National Agricultural Products Purchase and Sale Standardization Technical Committee (SAC/TC517).
This standard was drafted. National Federation of Urban Agricultural Trade Centers, Zhejiang Gongshang University, China National Institute of Standardization Food and Agricultural Standardization
graduate School.
The main drafters of this standard. Wang Xiangyang, Jiang Tianjia, Ma Zengjun, Zhang Zhenyan, Zhang Min, Na Shaoping, Wang Xiaoyan, Hou Yangbiao, Xi Xingjun.
Edible mushroom circulation specification
1 Scope
This standard specifies the basic requirements for the quality of edible fungi, commodity grade, packaging, labeling and circulation process requirements.
This standard applies to the circulation of edible mushrooms such as mushrooms, Agaricus bisporus, Pleurotus ostreatus, and Flammulina velutipes. The circulation of other varieties of edible fungi can be used.
Photo execution.
2 Normative references
The following documents are indispensable for the application of this document. For dated references, only time-based versions apply to this article.
The latest version (including all amendments) for all non-time referenced documents applies to this document.
GB 2762 food safety national standard food contaminant limit
GB 2763 National Food Safety Standards for Maximum Residue Limits of Pesticides in Foods
GB/T 4456 polyethylene blown film for packaging
GB/T 5737 food plastic container
GB/T 6543 single corrugated box and double corrugated box for transport packaging
GB 9687 Hygienic standard for polyethylene molded products for food packaging
GB 9688 Hygienic standard for polypropylene molded products for food packaging
GB 9689 Hygienic standard for polystyrene molded products for food packaging
3 Terms and definitions
The following terms and definitions apply to this document.
3.1
Cap thickness pileus-thickness
The thickness of the fungus at the place where the stipe is placed, expressed in cm.
3.2
Browning mushroom browningfruitbodies
The pleat color turns into a brown mushroom body.
3.3
Incomplete fruitbodies
The mushroom cover has a damaged area of more than 20% of the total area.
3.4
Parachute cap-openingratio
The ratio of the distance of the cap to the inner edge of the two crimped edges and the diameter of the cap.
Note. The degree of opening is expressed in “minutes”. It is divided into 1~10 points according to the degree of opening. The greater the degree of opening, the higher the score.
3.5
Open mushroom cap-openingfruitbodies
The edge of the cap is flat, that is, the mushroom body with an opening degree of 10 points.
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