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 the China General Chamber of Commerce.
This standard is under the jurisdiction of National Technical Committee on Meat, Poultry and Egg Products of Standardization Administration of China (SAC/TC 399).
Technical requirement for processing of smoked baked and salt roasted meat products
Technical requirement for processing of smoked baked and salt roasted meat products
1 Scope
This standard specifies terms and definitions, raw and auxiliary material requirements, processing requirements, product requirements, inspection methods and rules, label, marking, storage, transport, sale and packaging of smoked baked and salt roasted meat products.
This standard is applicable to the production, sale and inspection of smoked baked and salt roasted meat products.
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 document (including any amendments) applies.
GB/T 191 Packaging - Pictorial marking for handling of goods
GB 2760 National food safety standard - Standards for uses of food additives
GB 5009.3 National food safety standard - Determination of Moisture in Foods
GB 5009.5 National food safety standard - Method for determination of protein in foods
GB 5009.44 National food safety standard - Determination of chlorine in foods
GB 7718 National food safety standard - General standard for the labeling of prepackaged foods
GB/T 9695.19 Meat and meat products - Sampling
GB 14881 National food safety standard - General hygienic regulation for food production
GB 19303 Hygienic practice of cooked meat and meat-products factory
GB/T 19480 Terms of meat and meat products
GB/T 20809 The evaluating specification on the HACCP certification of the meat products
GB 20799 National food safety standard - Management hygiene regulations for meat and meat products
GB 28050 National food safety standard - General standard for the nutrition labeling of prepackaged foods
GB/T 29342-2012 Criterion of producing management for meat-products
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 (AQSIQ Decree [2005] No.75)
3 Terms and definitions
For the purpose of this standard, the terms and definitions specified in GB/T 19480 as well as the followings apply.
3.1
smoked baked and salt roasted meat products
cooked meat products made by taking animal meat or its edible by-products as the main raw materials which, with seasonings (including food additives) added into, undergoes pre-treatment by pickling (bittern) , boiling, etc., and then are smoked, barbecued, baked or salt roasted by using flue gas or steam or flame or other heat medium
Note: Smoked, barbecued, baked and salt roasted meat products are included.
3.2
smoked
a method of making meat products have a unique smoky flavor by smoking animal meat or its edible by-products, which are taken as the main raw materials, with seasonings (including food additives) added into, using smoke generated by suitable wood, wood chips, tea, sugar and other materials at incomplete combustion state or liquid smoke in oven or smoking oven
3.3
barbecued
the process of roasting and cooking animal meat or its edible by-products, which are taken as the main raw materials, with seasonings (including food additives) added into, on wood charcoal or electric heating device
3.4
baked
the process of dehydrating and cooking animal meat or its edible by-products, which are taken as the main raw materials, with seasonings (including food additives) added into, by means of dry heat (baking) within the temperature range below the ignition point of the medium
3.5
salt roasted
the process of cooking animal meat or its edible by-products, which are taken as the main raw materials, with seasonings (including food additives) added into, by means of salted, steam heated or related processes
4 Raw and auxiliary material requirements
4.1 Raw materials
Raw meat shall be from non-epidemic areas and qualified upon quarantine inspection, with the quality meeting the relevant national standards or professional standard.
4.2 Auxiliary materials
They shall comply with the requirements of relevant national standard or professional standard.
4.3 Food additives
4.3.1 Quality shall comply with the relevant national standards or professional standard.
4.3.2 The use scope and amount shall meet the requirements of GB 2760.
5 Processing requirements
5.1 Basic requirements
5.1.1 The production sanitation of processing enterprises shall comply with the provisions of GB 19303 and GB 14881.
5.1.2 The production management shall meet those specified in GB/T 29342 and GB/T 20809.
5.2 Processing technology
5.2.1 Material treatment
The fresh raw meat temperature shall be controlled below 4 °C, and the frozen raw material shall be used after thawing as needed, with the temperature of the thawing room (or thawing equipment) kept below 18 °C and the center temperature of the raw meat after thawing controlled below 4 °C. Make necessary trimming or cutting of the raw materials.
5.2.2 Preprocessing
5.2.2.1 Curing and tumbling
The ambient temperature for curing and tumbling shall be controlled at 0°C ~ 4°C, with the curing or tumbling record kept.
5.2.2.2 Grinding and chopping
For products for which raw materials need to be chopped to meat paste for subsequent processing, the meat temperature shall be controlled below 0 °C ~ 4 °C before grinding and chopping and the chopped meat temperature after grinding and chopping below 12 °C.
5.2.3 Hot processing
5.2.3.1 Smoked
The temperature for smoking shall be 15 °C ~ 30 °C in the case of cold smoking or 30 °C ~ 50 °C in the case of warm-smoking or 50 °C ~ 80 °C in the case of heat-smoking, or 90 °C ~ 120 °C in the case of roast-smoking, with the time varying with the thermometer for smoking. By means of the method of baking, the flue gas generated by the combustion of the humidified wood chips (block) is, after being filtered, sent into the smoking room for smoking, or liquid smoke may be adopted for smoking or painting directly on the product surface or directly adding into the product so that the product possesses smoky flavor, or the liquid smoke is, after being atomized, sent into the smoking room or is evaporated on a heater. See Figure 1 for typical process flow of meat smoking.
Foreword i
1 Scope
2 Normative references
3 Terms and definitions
4 Raw and auxiliary material requirements
5 Processing requirements
6 Product requirements
7 Test method
8 Inspection rules
9 Label and marking
10 Storage, transport and sale
11 Packaging
