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QB/T 1375-2015 Related PDF English (QBT1375-1991)

QB/T 1375-2015 (QB/T1375-2015, QBT 1375-2015, QBT1375-2015) & related versions
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QB/T 1375-2015 QB LIGHT INDUSTRY STANDARD OF THE PEOPLE’S REPUBLIC OF CHINA QB 1375-2015 Replacing QB/T 1375-1991 etc. Canned fish (CODEX STAN 119-1995, Standard for canned finfish, NEQ) ISSUED ON. APRIL 30, 2015 IMPLEMENTED ON. OCTOBER 01, 2015 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  Foreword This standard was drafted in accordance with the rules given in GB/T 1.1-2009. 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 juice”. 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 non-equivalent. 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 origin GB 2760 National food safety standard - Hygienic standards for uses of food additives GB 2762 National food safety standard - Maximum levels of contaminants in foods 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. ......

BASIC DATA
Standard ID QB/T 1375-2015 (QB/T1375-2015)
Description (Translated English) Canned fish
Sector / Industry Light Industry Industry Standard (Recommended)
Classification of Chinese Standard X73
Classification of International Standard 67.120.30
Word Count Estimation 7,711
Date of Issue 2015-04-30
Date of Implementation 2015-10-01
Older Standard (superseded by this standard) QB/T 1375-1991; QB/T 1376-1991; QB/T 1377-1991; QB/T 1610-1992; QB/T 3607-1999; QB/T 3608-1999
Quoted Standard GB 317; GB 2712; GB 2716; GB 2717; GB 2733; GB 2760; GB 2762; GB 4789.26; GB 5461; GB 5479; GB/T 8967; GB/T 10786; GB/T 12457; GB/T 13662; GB/T 14215; GB/T 15691; GB/T 24402; GB/T 24403; QB/T 1006; QB 2683; QB/T 4631
Adopted Standard CODEX STAN 119-1995, NEQ
Drafting Organization China Food Fermentation Industry Research Institute
Administrative Organization National Food Fermentation Standardization Center
Regulation (derived from) Ministry of Industry and Information Technology Announcement (2015 No. 28)
Issuing agency(ies) Ministry of Industry and Information Technology of the People's Republic of China
Summary This Standard specifies the terms and definitions canned fish, product classification and code, requirements, test methods, inspection rules and signs, packaging, transportation and storage. This Standard applies to fish as raw material, processed, smoked or not smoked, flavored or not flavored, canning (bags), with or without oil or sauce (material), sealing, sterilizing, cooling tank made Tibetan food.

BASIC DATA
Standard ID QB/T 1375-1991 (QB/T1375-1991)
Description (Translated English) Canned tried fish
Sector / Industry Light Industry Industry Standard (Recommended)
Classification of Chinese Standard X73
Classification of International Standard 67.120.30
Word Count Estimation 4,417
Date of Issue 1991/12/31
Date of Implementation 1992/8/1
Older Standard (superseded by this standard) QB 450-1964
Quoted Standard GB 1534; GB 1535; GB 1536; GB 1537; GB 5461; GB 317.1; GB 2717; GB 8967; GB 4789.26; GB 5009.11; GB 5009.12; GB 5009.13; GB 5009.16; GB 5006.17; GB/T 12457; QB 1006; QB 1007; ZB X70004; ZB X70005
Drafting Organization Zhejiang Institute of Light Industry
Administrative Organization National food fermentation Standardization Center
Regulation (derived from) Industry-Science (2010) No. 77; Ministry of Industry and Information Technology Announcement (No. 28 of 2015)
Summary This standard specifies the product classification, technical requirements, test methods, inspection rules and signs, packaging, transportation, basic requirements for the storage of smoked fish cans. This standard applies to canned smoked fish in freshwater (green, grass carp, etc.), marine fish as raw material, processed, fried, dipping sauce, canning, sealing, sterilizing made??.