Canned salted beef inspection

1. Theme and Scope of Application This standard specifies the methods for sensory inspection of canned food. This standard is applicable to the inspection of sensory quality of various canned foods. 2 tools: white porcelain plate, spoon, stainless steel round sieve (wire diameter 1mm, sieve hole 2.8mm) × 2.8mm beaker, measuring cylinder, can opener, etc. 3. Tissue and Morphological Examination 3.1 Canned meat, poultry, and aquatic products are first heated until the soup dissolves (some canned foods such as lunch meat and anchovies are not heated), and then the contents are poured into a white porcelain plate to observe whether their tissue and morphology meet the standards. 3.2 Canned fruits and vegetables in syrup. Open the cans at room temperature, filter out the broth, and then pour the contents into a white porcelain plate to observe if the tissue and morphology meet the standards. 3.3 After opening the syrup can, tilt the contents flat into a stainless steel round sieve and let it stand for 3 minutes to observe whether the tissue and morphology meet the standards. 3.4 Canned jam products are opened at room temperature (15-20 ℃), and a spoon is used to take about 20g of jam and place it on a dry white porcelain plate. Within 1 minute, the jam body is checked for any signs of dispersion and juice secretion. 4. Color inspection 4.1 Canned meat, poultry, and aquatic products should be observed in a white porcelain plate to see if their color meets the standard. The soup should be poured into a measuring cylinder and left to stand for 3 minutes to observe its color and clarity. 4.2 Canned fruits and vegetables in syrup are placed on a white porcelain plate to observe if their color meets the standard. The juice is poured into a beaker to observe if it is clear and transparent, and if there are any inclusions or cloudy flesh fragments. 4.3 Canned Syrup: Pour all the syrup into a porcelain plate and observe if it is cloudy, if there is jelly, and if there are large amounts of fruit chips and inclusions present. Pour the flesh from the stainless steel round sieve into the plate and observe if its color meets the standard. 4.4 Canned jam and tomato sauce. Pour all the sauce into a white porcelain plate and observe if its color meets the standard. 4.5 After standing in a glass container for 30 minutes, observe the degree of sedimentation, whether there are layering and oil circles, and whether the intensity is moderate

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