1 Subject Content and Application Scope
This standard specifies product classification, technical requirements, test methods, inspection rules as well as marking, packaging, transport and storage of canned pork salami sausage.
This standard is applicable to canned pork salami sausage made of Cantonese style sausage, the raw material of which is fresh or frozen pork, through canning, sealing and sterilizing.
2 Normative References
GB 9959.1 Fresh and Frozen Pork Halves
GB 9959.2 Fresh and Frozen Pork Halves Skinless
GB 5461 Edible Salt
GB 317 White Granulated Sugar
GB 1907 Food Additive - Sodium Nitrite
ZBX 70004 Sensory Inspection of Canned Food
ZBX 70005 Packaging, Labeling, Transportation and Storage for Canned Food
QB 1007 Determination of Net Weight of and Solids Content in Canned Food
GB/T 12457 Method for Determination of Sodium Chloride in Foods
GB 5009.33 Method for Determination of Nitrite and Nitrate in Foods
GB 5009.16 Method for Determination of Tin in Foods
GB 5009.13 Method for Determination of Copper in Foods
GB 5009.12 Method for Determination of Lead in Foods
GB 5009.11 Method for Determination of Total Arsenic in Food
GB 5009.17 Method for Determination of Total Mercury in Foods
QB 1006 Inspection Rules for Canned Food
GB 4789.26 Microbiological Examination of Food Hygiene - Examination of Commercial Sterilization of Canned Food
3 Terms
Foreword i
1 Subject Content and Application Scope
2 Normative References
3 Terms
4 Product Classification
5 Technical Requirements
6 Test Methods
7 Inspection Rules
8 Marking, Packaging, Transport and Storage
