T/HBMA 003-2022 Active Group standards

T/HBMA 003-2022 Xuan'en Ham Processing Technical Specification

Publish Date: 2023-06-20 Implement Date: 2023-10-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/HBMA 003-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-06-20

Implement Date: 2023-10-01

Pages: 8 pages

Scope

Main technical content: I. Use healthy pigs from non-epidemic areas within the geographical indication protection scope of Xuanen ham. Breeding pigs, nursing pigs, old sows, yellow-fat pigs, fresh meat, and pork legs that have been frozen twice or poorly refrigerated are not allowed. The pork legs must not be inflated, and they should be hairless, with plump meat, minimal skin, no odor, pass inspection and quarantine, and comply with GB 2707 standards. The fresh pork hind legs should weigh 6kg to 9kg each. Frozen pork legs should only be thawed once, and water bath thawing is prohibited. II. Place the fresh pork legs gently on the trimming table, scrape off the residual hair or dirt on the skin surface, and avoid knife injuries. Remove the hoof shell, but do not hit the toes too hard to avoid damage. Use a deboning knife to make a horizontal incision on the eyebrow bone, expose the lean meat on the edge of the eyebrow bone, trim the eyebrow and longan bones, and flatten the backbone. Cut off the tail bone. Use a skin-cutting knife to gently cut open the skin layer above the tibia, forming a crescent shape, and remove the skin and fat covering the meat surface to prevent cutting off lean meat. Draw an arc on both sides of the pork leg to cut off fat and skin, trim excess fat skin, and smooth the back leg meat. Cut off the belly and waist skin, and then remove the oil film on the edge of the eyebrow bone to the nose. Squeeze out stagnant blood from the knee, hip, and coccyx joints to prevent harmful bacteria from invading and causing muscle spoilage. III. The curing temperature is 0°C to 15°C, with the optimal temperature being 5°C to 10°C, and the humidity is 70% to 90%. Salt is applied six times, with the total salt usage not exceeding 8% of the raw pork leg weight, and the curing time being no less than 33 days. IV. After the fresh pork legs are fully cured, they are called "salted legs". The salted legs are covered with a lot of dirt and impurities, whi