T/ZSSP 0027-2024 Lama products from Zhongshan, China

Scope

Scope: This document specifies the terms and definitions, product classification, technical requirements, testing methods, inspection rules, labeling, packaging, transportation, and storage requirements for Zhongshan cured meat products. This document applies to the cured meat products specified in Chapter 3; Main technical content: 5 Technical Requirements 5.1 Raw Material Requirements 5.1.1 Pork shall comply with the provisions of GB 2707. 5.1.2 Fish shall comply with the provisions of GB 2733. 5.1.3 Poultry shall comply with the provisions of GB 2707 and GB 16869. 5.1.4 White sugar shall comply with the provisions of GB/T 317 and GB 13104. 5.1.5 Edible salt shall comply with the provisions of GB 2721 and GB/T 5461. 5.1.6 White wine and distilled spirits shall comply with the provisions of GB 2757 and GB 2758. 5.1.7 Soy sauce shall comply with the provisions of GB/T 18186 and GB 2717. 5.1.8 Casings: Natural casings or collagen casings. Natural casings shall comply with the provisions of GB/T 7740, and collagen casings shall comply with the provisions of GB 14967. 5.1.9 Other auxiliary materials shall comply with the corresponding national and industry standards. 5.2 Sensory Requirements The sensory requirements shall comply with Table 1. Table 1: Sensory Requirements for Cured Meat Products Product Item Color Taste and Odor Texture Impurities Cured Sausage White fat: milky white; lean meat: bright red, dark red, or rose red, with clear demarcation between red and white, and glossy appearance. Moderate sweetness and saltiness, delicious flavor with distinct cured meat aroma and rich, mellow fragrance, not greasy. Casing: dry, intact cylindrical shape with natural wrinkles on the surface, and compact texture on the cross-section. No foreign impurities allowed. Leaf Meat Lean meat: dark red or dark brown; white fat: light golden yellow, bright and glossy, with transparent or white cut surface. Pure and intense cu

Development Information

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