T/HBMA 001-2023 Active Group standards

T/HBMA 001-2023 Panlong Cuisine Processing Technical Specifications

T/HBMA 001-2023

Publish Date: 2023-11-24 Implement Date: 2024-01-01 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 001-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-11-24

Implement Date: 2024-01-01

Scope

Main technical content: Using pork as the main raw material, adding fish meat, shrimp, and appropriate amounts of starch, egg white, edible salt, MSG, scallions, ginger, and other auxiliary ingredients. The products are made through the processes of mincing, mixing, egg skin rolling, cooking, cooling, packaging, and sterilization, resulting in cooked meat products with local flavors. Select healthy pork that has passed quarantine and inspection, wash and peel it, then cut the lean and fatty meat into pieces separately. The fresh meat temperature should be controlled below 4°C. Frozen meat should be thawed as needed and used immediately. The temperature of the thawing room (or thawing equipment) should be maintained below 15°C, and the center temperature of the thawed raw meat should be controlled below 4°C. Fresh freshwater fish should be cleaned of scales, heads, tails, and internal organs, with fish bones and skin removed. The fish meat is then washed and cut into pieces. Shrimp is diced. Ginger and scallions are washed and minced (or ground). The minced pork and fish meat are separately minced (ground) into minced meat and fish minced meat. Before mincing, the meat temperature should be controlled between 0°C and 4°C, and after mincing, the meat temperature should be controlled below 15°C. The fatty meat is minced (cut) into strips with a diameter of ≤0.5 cm and a length of 5 cm to 8 cm. The fish minced meat and pork minced meat are mixed in a ratio of 1:0.3 and added to a mixer with appropriate amounts of edible salt. The mixture is stirred for about 30 minutes. Then 10% starch (starch is evenly dispersed in water, with a starch:water ratio of 2:1) is added and stirred for about 20 minutes until well mixed. A suitable amount of egg white is added to the minced fatty meat and mixed well. The minced meat and fatty meat are mixed in a ratio of 1.3:1. According to needs, other seasonings such as shrimp diced, MSG, and white pepper can be added. The mixture is