Codeofchina.com is in charge of this English translation. In case of any doubt about the English translation, the Chinese original shall be considered authoritative.
This standard is developed in accordance with the rules given in GB/T 1.1-2009.
This standard was proposed by and is under the jurisdiction of the All China Federation of Supply and Marketing Cooperatives.
Oak mushroom
1 Scope
This standard specifies the terms and definitions, requirements, sampling, test methods, inspection rules, marking, labeling, packaging, transportation and storage of oak mushrooms.
This standard is applicable to cultivated fresh and dry Lentinula edodes.
2 Normative references
The following referenced documents are indispensable for the application of this document. For dated references, only the edition cited applies. For undated references, the latest edition of the referenced documents (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 5009.3 National food safety standard - Determination of moisture in foods
GB 5009.4 National food safety standard - Determination of ash in foods
GB/T 6543 Single and double corrugated boxes for transport packages
GB/T 12533 Determination of extraneous matter in edible mushroom
JJF 1070 Rules of metrological testing for net quantity of products in prepackages with fixed content
Measures for the metrological supervision and administration of quantitatively packed commodities ([2005] No.75 Decree of the General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China)
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1
oak mushroom
a class of large fungus belonging to Fungi, Basidiomycota, Agaricales, Omphalotaceae and Lentinula
Note 1: Common names are fragrant fungus, Shiitake and Lentinus edodes.
Note 2: In trade, it is customary to call oak mushrooms with natural cracks on the surface of the cap as shiitake mushroom, and the oak mushrooms are classified into thick mushrooms and thin mushrooms according to the thickness of the cap, and are classified into spring mushrooms and autumn mushrooms according to the cultivation season.
3.2
lamellae; gill
flake structures arranged radially perpendicular to the underside of the cap, on which basidiums are formed to generate basidiospores
[GB/T 12728-2006, Definition 2.2.35]
3.3
inner veil
pellicle formed by the connection of the cap and stipe of some agarics to cover the lamellae
[GB/T 12728-2006, Definition 2.2.43]
3.4
diameter of the cap
Φmax
length of the maximum cross section of the cap
3.5
fresh Lentinula edodes
oak mushroom sold directly after harvest
3.6
dry Lentinula edodes
dried oak mushroom
Note: The dry Lentinula edodes in this standard include whole oak mushrooms, oak mushroom stipe, oak mushroom powder, oak mushroom granule (diced), oak mushroom shred and oak mushroom slice.
3.7
extraneous matter
foreign bodies other than oak mushroom
4 Requirements
4.1 Sensory requirements
4.1.1 Basic requirements
The oak mushrooms shall meet the following basic requirements:
——No hair, metal, glass, sand and stone or animal excrement;
——No mildew mushroom;
——Have the odor that is specific to oak mushroom, without peculiar smell.
4.1.2 Fresh Lentinula edodes
The fresh Lentinula edodes shall be fresh and are classified into three grades according to form, and each grade is classified into five specifications; and they shall meet the requirements of Table 1 in other aspects. Those which can not be classified as Grade I, Grade II or Grade III but have not lost their edible value are classified as off grade. For those marked as Shiitake mushroom, there shall be obvious natural cracks on the surface of the cap, and the cracks are white, milky white and brown.
Foreword II
1 Scope
2 Normative references
3 Terms and definitions
4 Requirements
5 Sampling
6 Test methods
7 Inspection rules
8 Marking, labeling, packaging, transportation and storage
