Detection of canned Twice cooked pork

1 Subject and scope of application This standard specifies the product classification, technical requirements, test methods, inspection rules, and basic requirements for marking, packaging, transportation, and storage of canned Twice cooked pork. This standard is applicable to the canned Twice cooked pork made of pork and bamboo shoots as raw materials, which are processed, seasoned, canned, sealed, and sterilized with hot bean paste. 2. Reference standard GB 9959.1 Fresh pork with skin and frozen slices GB 9959.2 Fresh pork without skin and frozen slices GB 1534 Peanut oil GB 1535 Soybean oil GB 1356 Rapeseed oil GB 1537 Refined cottonseed oil GB'5461 Edible salt GB 317.1 White granulated sugar GB 2717 Soy sauce hygiene standard GB 8817 Food additive Caramel color GB 8967 Sodium glutamate GB 4789.26 Food hygiene microbiological examination Canned food commercial sterility GB 5009 11. Method for the Determination of Total Arsenic in Foods GB 5009.12 Method for the Determination of Lead in Foods GB 5009.13 Method for the Determination of Copper in Foods GB 5009.16 Method for the Determination of Tin in Foods GB 5009.17 Method for the Determination of Total Mercury in Foods GB/T 12457- Method for the Determination of Sodium Chloride in Foods

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