T/QOAPA 005-2021 Drying production technology specifications for Tibetan sheep meat

Scope

Scope: This standard specifies the terms and definitions, production processes, technical requirements, key process steps and control parameters, production norms, and labeling and marking requirements for Tibetan sheep air-dried meat. It applies to the production and sale of Tibetan sheep air-dried meat. Main technical content: Tibetan sheep air-dried meat: Made from fresh Tibetan sheep meat, it is prepared by trimming and marinating the meat, then placing it in a well-ventilated air-drying environment to remove part of the moisture without further cooking. Technical process: Raw material preparation, ingredient selection, trimming, marinating, air-drying, vacuum packaging, sterilization, cooling, inspection, labeling, and storage. Technical key points: Select fresh Tibetan sheep meat and other ingredients with good color, odor, and quality; first cut the raw meat into 2 cm-thick slices, then cut the slices into 1.5 cm-thick strips, removing tendons, impurities, and excess fat and washing them thoroughly; marinating: Soak the Tibetan sheep meat in the marinade solution at 0-4 °C for 2-8 hours under a vacuum pressure of 0.08 MPa, with a weight ratio of marinade solution to Tibetan sheep meat of 1:5-8; air-drying: Hang the marinated meat strips in a drying oven with a humidity controlled at 30-50%; vacuum packaging: Pack the air-dried meat strips in polyethylene bags according to product weights of 50 g to 1200 g; sterilization and cooling: Place the vacuum-packaged air-dried meat in a double-walled kettle with a water temperature above 95 °C for 10 minutes, then immediately remove and cool in cold water before drying the surface; inspection and labeling: Randomly sample the finished products to check whether various indicators meet the requirements, and apply labels accordingly; and storage.

Development Information

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