T/NXS 0117T-2024 Ningxia Lamb Skewer Processing Technical Standards

Scope

Scope: This document specifies the requirements for the product quality, cooling and cutting, dicing size, stringing and preservation, packaging and labeling, storage and transportation, sales, quality inspection, and supervision of mutton skewer production. This standard applies to mutton skewer processing using fresh (frozen) mutton as the main raw material. Main Technical Content: 3. Terms and Definitions: - GB/T 19480 defines the following terms and definitions, which apply to this document. 3.1 Fresh Mutton Skewers: - Made from fresh or frozen mutton as the main raw material, cut and processed into skewers for packaging. - Requires refrigerated or frozen storage, transportation, and sales, and must undergo secondary processing before consumption. 4. Product Processing: 4.1 Raw Material Selection: - Selection and inspection: Use mutton from areas with less tendons and thicker meat such as the hind legs, back muscles, tail fat, and rib-belly meat as raw materials. The quality of the raw materials must meet the requirements of GB 2707-2016 and GB/T 9961-2008. - Quality control: The mutton must not contain other animal-derived ingredients and must pass inspection by animal epidemic prevention departments and comply with relevant regulations such as GB 31650.1-2022. - During trimming, remove broken bones, fur, and blood clots. The trimmed raw materials should not contain other impurities. - The raw materials should not be subjected to repeated freezing and thawing. 4.2 Pre-processing of Raw Materials: - Cut the mutton into uniform rhombus or rectangular pieces; similarly cut the tail fat into uniform rhombus or rectangular pieces, with the tail fat pieces approximately half the size of the mutton pieces. 4.3 Marinating: - The mutton pieces can be marinated before stringing to improve flavor and tenderness. The marinating temperature should be 0–4°C. 4.4 Stringing and Packaging: 4.4.1 Stringing: - Mutton

Development Information

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