1 Scope This guideline specifies the safety requirements, test methods, inspection rules, markings, packaging, transportation and storage of frozen broilers.
This guideline applies to frozen quail products that have been slaughtered, gutted, and broiled with live quail (Anguilla japonica, Angulla anguilla).
2 Definitions
2.1 Frozen broiled quail refers to fresh cooked quail as a raw material, which has been cut to remove viscera and bones, processed and grilled, and then frozen and cooked.
2.2 Frozen flavored roasted oysters
Refers to frozen roasts that have not been added to the seasoning ingredients.
2.3 Frozen seasoned roasted oysters
Refers to the frozen roast that is added to the seasoning ingredients.
2.4 Frozen whole head grilled broiled oysters
Refers to the frozen whole-body frozen oysters.
2.5 Frozen whole head without roast
Refers to the complete frozen headless baked quail.
2.6 Frozen Skewer Roasted Skewers
Finger sticks to the head, bones, viscera and then cut into chunks, stringed into a string of bamboo sticks, and then barbecue, frozen string of frozen baked quail.
2.7 Frozen broiled quail (frozen barbecue broth)
The fingers were sliced, boned, viscerated, and then cut into chunks, and then grilled, frozen, frozen lumps.
3 requirements
3.1 Variety of frozen broiled quail According to the different processing technology, it can be divided into the whole flavor of the head, the whole flavor of the whole head, the original flavor of the string, the whole seasoning of the whole head, the whole seasoning of the whole head, and the seasoning of the bunch.
3.2 Sensory requirements Sensory requirements are shown in Table 1.
3.3 Frozen product center temperature Frozen product center temperature must not be higher than -18°C.
3.4 Safety indicators Safety indicators are shown in Table 2.
3.5 Microbiological indicators Microbial indicators are shown in Table 3.
4 test methods
4.1 Sensory test
4.1.1 Appearance inspection Put the sample in a clean white container. Under the condition of sufficient light and no other interference, the inspection personnel shall turn the fish piece by slice according to the sensory indexes in Table 1 under the conditions that do not affect each other. , Observe whether the fish fillet color, tissue morphology is normal and whether there is mixed impurities.
4.1.2 taste and odor test Samples were cut into 2cm wide strips, placed in a microwave heating 3min, remove the hand after using steam, smell odor, see color, taste taste and other means to identify the sample taste and smell meet the requirements.
4.2 Center temperature test Place the sample in a place between 0 and 20°C. After the box is opened, take the middle layer of roast and drill it to the geometric center of the sample. Take out the drill and insert the thermometer immediately. When the thermometer indicates that the temperature is no longer decreasing, Record readings.
4.3 Inspection of safety indicators The safety indicators are shown in Table 2.
4.4 Microbiological indicators Testing Microbiological indicators are shown in Table 3.
5 Inspection Rules
5.1 Batch Rules and Sampling Methods
5.1.1 Group Batch Rules Frozen broilers shall have the same raw materials and production conditions. Products produced on the same day or in the same team shall be one inspection batch.
5.2 Sampling method Each sampling box takes a box as the unit, and 100 boxes are taken within 3 boxes. For every 100 additional boxes (including less than 100 boxes), one box is pumped. Samples taken from each box were sampled no less than 250 g. Samples were taken in a constricted manner to obtain appropriate and uniform mixed samples for sensory and safety inspection. The microbiological test must be sampled separately. Under aseptic conditions, take 1-3 or several strings per container (250g for 250g).
5.3 Inspection Classification Products are divided into factory inspection and type inspection.
5.3.1 Factory inspection Each batch of products should be tested at the factory. The factory inspection is performed by the quality inspection department of the production unit, and the inspection item is a sensory index.
5.3.2 The type inspection shall be carried out in one of the following situations. Inspection items are all items specified in this standard.
a) Long-term production stoppage and production restoration;
b) changes in raw materials or changes in the main production process, may affect product quality;
c) At least one periodic inspection per year during normal production;
d) When there is a big difference between the factory inspection and the last type inspection;
e) When the national quality supervision agency proposes to carry out the type inspection.
5.4 Decision Rules
5.4.1 All items to be inspected shall be qualified as batch products; if one of the indicators in the safety index fails, the batch of products shall be judged as unqualified and may not be re-inspected.
5.4.2 The sensory inspection items shall all comply with the provisions of Article 3.2; if one indicator is unqualified, the index shall be double-checked and the indicator shall be re-inspected once and the results of the re-inspection shall be used to determine whether the product of this batch is qualified. If two or more of the inspection results are unqualified, the batch of products will be judged as unqualified.
6 Signs, Packaging, Transport and Storage
6.1 Labels Labeled sales packaging must meet the requirements of the GB7718-2004 General Standard for Food Labeling; each batch of product should be marked with the product name, specifications, production unit, and date of appearance.
6.2 Food packaging plastic film for plastic packaging, plastic film plus carton packaging, plastic film and packaging paper should be no odor; packaging corrugated boxes.
Inner and outer packagings are tight, complete, clean, firm, and non-broken.
6.3 Special refrigerated trucks are used for transportation. The compartments should be clean and the temperature should be kept below -18°C. The loading and unloading should be quick and easy, and must not be mixed with contaminated items, and should not be exposed to the sun or the rain.
6.4 Stored products should be stored in a clean, cold store. The store temperature should be kept below -18°C. It should be waterproof, mildewproof, rodent-proof and pest-proof. It must not be stacked together with odors and contaminated items.
6.5 Shelf life In the storage conditions that meet the above requirements, the product has a shelf life of two years when the package is complete and unopened.
Sweetener Solutions
Usually, the high-intensity Sweeteners do not use singly. In order to get better taste, sweeteners sometimes are used as Mixture Sweetener in the food. We also provide professional Sweetener solutions and various customized services. According to customers` requirement, no matter in design, research or production, we are committed to creating a new experience of sweetness and healthiness for consumer with you. In fact, sweetener blends are good choice once you have problem by using single sweetener, they have more advantages, and like blends of Aspartame and Acesulfame Potassium can improve the sweetness level and our Neotame based blends can save more production cost.
NovoSweet solutions will help you to rearrange the formula, to ensure it meets the requirements of you and your customers. It will bring you a more delicious product, and make you become more competitive.
Sweetener Solutions
Sweetener Solutions,Neotame Blend,Mixture Sweetener,Stevia Extract
Nanjing Sunshine Biotech Co., Ltd , http://www.sunshine-bio.com