T/ZSSP 0002-2021 Lavish products

Scope

Scope: This document specifies the terms and definitions, product classification, technical requirements, test methods, inspection rules, labeling, packaging, transportation, and storage requirements for cured meat products. This document applies to the cured meat products specified in Chapter 3; Main technical content: 5.1 Raw materials 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 Sensory requirements shall comply with the provisions of Table 1. Table 1: Sensory requirements for cured meat products Product item Color, taste and odor Texture Impurities Sausage Pale white fat, bright red, dark red or rose-red lean meat, with a clear distinction between red and white, and a glossy appearance. Moderate saltiness and sweetness, delicious flavor with a distinct cured meat aroma and a rich, mellow fragrance, without being greasy. The sausage body is dry, with a complete cylindrical shape, natural wrinkles on the surface, and a compact cross-section. No foreign impurities shall be present. Meat with dark red or dark brown lean meat and light golden fat, bright and glossy, with a transparent or white cut surface. A pure and intense cured meat aroma, with a sweet and fruity fragrance, no off-flavors;

Development Information

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