T/QOAPA 005-2021- "Production Techniques and Specifications for Tibetan Mutton Dry 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 dried meat. It applies to the production and sale of Tibetan sheep dried meat. Main technical content: Tibetan sheep dried meat: A meat product made from fresh Tibetan sheep meat, which is trimmed and marinated, then placed in a well-ventilated drying environment to remove part of the moisture without further cooking processing. Technical process: Raw material preparation, ingredient selection, trimming, marinating, 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; marinate: Soak the Tibetan sheep meat in a 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; dry: Hang the marinated meat strips in a drying oven with a humidity controlled at 30-50%; vacuum packaging: Pack the dried meat strips in polyethylene vacuum bags according to product weights of 50 g to 1200 g; sterilization and cooling: Place the vacuum-packaged 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, and finally wipe off the surface; inspection and labeling: Randomly sample the finished products to check whether all indicators meet the requirements, and then label them; and storage.

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