Standard No.:	QB/T 3602-1999
English Name:	Canned Pork Sausage
Chinese Name:	猪肉香肠罐头
Chinese Classification:	X71    Canned meat
Professional Classification:	QB    Professional Standard - Light Industry
Source Content Issued by:	SBLI
Issued on:	1999-4-21
Implemented on:	1999-4-21
Status:	superseded
Superseded by:	QB/T 8072-2024 Canned sausage
Superseded on:	2025-11-1
Superseding:	ZB/T X71005-1990
Target Language:	English
File Format:	PDF
Word Count:	3000 words
Translation Price(USD):	224.0
Delivery:	via email in 1 business day

1 Main Contents and Application Scope This standard specifies the product classification, technical requirements, test methods, inspection rules as well as marking, packaging, transport and storage of canned pork sausage. This standard is applicable to canned pork sausage made from pork, which is canned, sealed and sterilized after being processed into sausages. 2 Normative References GB 9959.1 Fresh and Frozen Pork Halves GB 9959.2 Fresh and Frozen Pork Halves Skinless GB 8884 Edible Potato Starch GB 8885 Edible Corn Starch GB 7900 White Pepper 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 5009.27 Method for Determination of Benzo (a) Pyrene 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 Foods GB 5009.17 Method for Determination of Total Mercury in Foods GB 4789.26 Microbiological Examination of Food Hygiene - Examination of Commercial Sterilization of Canned Food GB 9695.14 Meat Products - Determination of Starch Content QB 1006 Inspection Rules for Canned Food 3 Terms 3.1

Foreword i 1 Main Contents 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