T/HBMA 002-2022 Active Group standards

T/HBMA 002-2022 Processing specifications for unique flavor preserved pork belly

Publish Date: 2023-06-20 Implement Date: 2023-10-01 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/HBMA 002-2022

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-06-20

Implement Date: 2023-10-01

Pages: 7 pages

Scope

Main technical content: I. Use manual or mechanical methods to cut the selected raw meat into the required form, and remove blood clots, blood vessels, lymph nodes, oil debris, and diaphragms for later use. The temperature of the cutting and trimming environment should be ≤15°C. II. The cut and trimmed fresh pork should be stored in a refrigerated room at 0°C to 4°C and used within 48 hours. III. Frozen pork should be stored in a refrigerated room at -18°C or below, with a storage period not exceeding 12 months. After thawing, it should be used within 48 hours at a temperature of 0°C to 4°C. Water bath thawing is prohibited. IV. Fry salt and spices to prepare a marinade. Fry at a temperature of 90°C to 100°C for 20 to 25 minutes. After the marinade develops a fragrance, remove from the heat and cool for later use. V. Control the marinating temperature at 0°C to 10°C. Use a dry marinating method with a salt content of 2.6% to 4.0%. During this period, turn the meat over to ensure even marinating, and marinate for 7 to 15 days. VI. After washing the marinated meat, hang it in a smoking room for hot smoking. Hang the meat neatly, with the hanging height not exceeding 2m and a spacing of at least 10cm. VII. According to the humidity requirements of the smoking room, open the air vents to remove moisture for 2 to 5 hours, remove surface moisture, and maintain the room temperature at 50°C to 55°C. Smoke for 7 to 15 days at a temperature of 48°C to 53°C. Remove the meat from the smoking room after it has dried and acquired a distinctive smoked flavor, then cool it. VIII. After washing the marinated meat, hang it in a drying room to dry. Control the drying room temperature at 45°C to 50°C for 5 to 8 days. Alternatively, air-dry the meat in a wind-drying room. For meat requiring fermentation, remove it from the smoking room, cool it, and transfer it to a fermentation room with a humidity of 65% to 75% and a temperature of 20°C to 25°C for 60 to 120 days of fe