T/SMTA 0011-2025 Shanghai red sausage

Scope

This document specifies the product classification, technical requirements, hygiene requirements for the production and processing process, testing methods, inspection rules, and requirements for labeling, marking, packaging, storage, and transportation of Shanghai red sausage produced by Shanghai food enterprises that meet the definition in Section 3.1. 5.1 Raw and auxiliary materials 5.1.1 Raw materials: They shall comply with the provisions of GB 2707. 5.1.2 Auxiliary materials: They shall comply with the provisions of relevant national or industry standards. 5.1.3 Casings: They shall comply with the provisions of GB 14967 and GB/T 7740. 5.2 Material input 5.2.1 For single-type red sausage, according to the formula, the addition of external protein ingredients (non-meat proteins) in superior-grade products shall be ≤2.5%, in first-grade products shall be ≤3%, and in ordinary-grade products shall be ≤6%. 5.2.2 For mixed-type red sausage, according to the formula, the addition of external protein ingredients (non-meat proteins) shall be ≤6%. 5.2.3 For starch-free red sausage, starch shall not be added during the production process. 5.3 Sensory requirements The sensory requirements shall comply with the following: Appearance: The sausage body is intact, with uniform specifications and no damage. Color: The outer skin is bright red, uniform, and glossy. Aroma and taste: It has the unique aroma and taste of the product, with a moderate saltiness and no abnormal odor. Texture: The texture is dense, elastic, and has good slicing performance. Impurities: There are no foreign objects visible to the naked eye. 5.4 Casings Superior-grade, first-grade, and starch-free red sausages shall use natural casings or collagen casings.

Development Information

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