T/GXAS 680-2024 The technical regulations for the production of Napa acid meat

Scope

Scope: This document defines the terms and definitions of Napo pickled pork, establishes the procedures for the production of Napo pickled pork, stipulates the operating instructions for each stage of the production process, including raw material selection, pork branding (scraping), washing, slicing, marinating, corn crushing, corn flour steaming, mixing and processing, and sealed fermentation, as well as the sensory requirements for the finished product. It also describes the traceability method of the production process information. This document is applicable to the production of Napo pickled pork; Main technical content: This document defines the terms and definitions of Napo pickled pork, establishes the procedures for the production of Napo pickled pork, stipulates the operating instructions for each stage of the production process, including raw material selection, pork branding (scraping), washing, slicing, marinating, corn crushing, corn flour steaming, mixing and processing, and sealed fermentation, as well as the sensory requirements for the finished product. It also describes the traceability method of the production process information. This document is applicable to the production of Napo pickled pork.

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