Organic indexes Appearance: containers sealed intact, no leakage, puffing phenomenon exists, no rust and corrosion on the exterior of the containers, no peeling of the inner wall coating.　The contents of the sensory indicators should be consistent with the provisions of the following table. Classification Indicators and regulations Color, lustre, taste and smell of the tissue state 1 braised class Meat color is normal, with the canned braised fish sauce reddish-brown slightly yellowish-brown, or the natural color and lustre of the species of fish with a variety of fresh fish processing, cooking canning cans plus seasoning liquid made of canned braised fish should be nuisance and smell, no peculiar smell Whole or section of the package, the size of the roughly uniform, the absence of impurities 2 aubergine sauce class Color: meat color is normal, the aubergine sauce is orange, the skin of the fish for the natural species of fish, the skin of the fish is orange, the skin of the fish is orange. The skin of the fish is of the natural color of the fish of the species. The canned fish shall have the taste and odor of fresh fish processed, canned, and canned with seasoned ketchup, with no off-flavors. The tissue shall be compact and moderately dense, and the fish shall not be broken when the fish is carefully poured out of the can. Fish shall be packed in vertical rows (according to the section of the fish) in a neat arrangement, with the blocks of uniform size and the presence of contaminants shall not be permitted. Freshly fried fish, processed, deep-fried, seasoned and canned, with the taste and smell of freshly fried fish, free from off-flavors, with the tissues tight and moderately compact, with the body of the fish not crumbling when carefully poured out of the can, with the whole fish or segments of the fish packed in a roughly uniform size, free from impurities. 4 Steamed fish, with the luster of fresh fish and a slight yellowish hue, with the taste and smell of freshly steamed fish, processed, canned and canned, with the addition of salt and sugar, with the taste and smell of freshly steamed fish, free from off-flavors. When carefully poured out of the can, the fish is not crumbled, the fish is packed vertically, the block size is uniform, and the impurities are removed. 5 Smoked fish The meat color is normal, and is the reddish-brown color of the species. 6 Oil-soaked fish With the luster of fresh fish, the oil should be clear, and the broth is allowed to be slightly turbid and precipitated. and precipitation with the taste and smell of canned fish in oil, no peculiar smell, the organization is tight and moderate, the fish pieces are not broken and scattered when carefully poured out of the can, no serious phenomenon of sticking to the can, the fish pieces should be installed vertically (according to the fish section) arranged neatly, the block shape is uniform in size, and there is no impurity