T/HBMA 002.1-2023 Active Group standards

T/HBMA 002.1-2023 Huangpi Three Delicacies Processing Techniques Specification Part 1: Huangpi Meat Paste

Publish Date: 2023-11-24 Implement Date: 2024-01-01 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 002.1-2023

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: -

ICS Name: Food processing

Publish Date: 2023-11-24

Implement Date: 2024-01-01

Scope

Main technical content: Huangpi meat cake refers to a cooked meat product with local flavor, made from pork belly and fresh freshwater fish as raw materials, with the addition of appropriate amounts of starch, egg white, edible salt, MSG, scallions, ginger and other auxiliary ingredients. It is processed through the steps of mincing (or pounding, chopping), mixing, shaping, cooking, cooling, cutting into pieces, packaging (or not packaging), sterilization (or not sterilization), etc. The pork belly is washed and peeled, then cut into pieces and minced (chopped) to make minced pork. Before mincing (chopping), the pork temperature is controlled at 0°C to 4°C, and after mincing (chopping), the minced pork temperature is controlled below 15°C. The fresh fish is scaled, headless, tail-less, and viscera-free, with the fish bones and skin removed to extract the pure fish paste (fish white). The fish paste is minced (chopped) and the temperature is controlled below 15°C. The minced pork and fish paste are mixed in a ratio of no more than 7:3, and appropriate amounts of starch, egg white, edible salt, MSG, scallions, ginger, and water are added. They are mixed in an automatic mixer for 5 to 10 minutes to make the meat cake filling. The meat cake filling is poured into trays, smoothed and shaped into raw meat cakes, and placed in a steamer at 100°C for 35 to 40 minutes. It is directly removed and cooled to room temperature; or, if necessary, it is removed and dried of surface moisture before applying egg yolk solution, and then placed in a steamer at 100°C for 5 minutes. If necessary, it is cut into blocks of a certain size. If sterilization is required, it is vacuum-packed and pressure steam sterilized at 121°C for 20 minutes.