GB/T 20711-2022 English PDF

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GB/T 20711-2022: General quality for cooked cured ham
Status: Valid

GB/T 20711: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 20711-2022	199	Add to Cart	3 days	General quality for cooked cured ham	Valid
GB/T 20711-2006	319	Add to Cart	3 days	Cooked cured ham	Obsolete

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GB 18394   GB/T 22338   GB/T 19478   GB/T 19480   GB/T 20712   

Basic data

Standard ID: GB/T 20711-2022 (GB/T20711-2022)
Description (Translated English): General quality for cooked cured ham
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X22
Classification of International Standard: 67.120.10
Word Count Estimation: 10,168
Date of Issue: 2022-12-30
Date of Implementation: 2024-07-01
Older Standard (superseded by this standard): GB/T 20711-2006
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 20711-2022: General quality for cooked cured ham

---This is a DRAFT version for illustration, not a final translation. Full copy of true-PDF in English version (including equations, symbols, images, flow-chart, tables, and figures etc.) will be manually/carefully translated upon your order.
ICS 67.120.10 CCSX22 National Standards of People's Republic of China Replacing GB/T 20711-2006 General rules for the quality of smoked and cooked ham Posted on 2022-12-30 2024-07-01 Implementation State Administration for Market Regulation Released by the National Standardization Management Committee

foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for Standardization Work Part 1.Structure and Drafting Rules for Standardization Documents" drafting. This document stipulates the technical requirements related to food quality, and the relevant requirements on food safety can be found in relevant laws, regulations, policies and food safety standards and other documents. This document replaces GB/T 20711-2006 "Smoked and Cooked Ham". Compared with GB/T 20711-2006, except for structural adjustments and editorial changes In addition to the dynamics, the main technical changes are as follows. ---Changed the definition of smoked ham (see 3.1, 3.1 of the.2006 edition); --- Increased product classification (see Chapter 4); --- Changed the requirements for raw materials and auxiliary materials (see 5.1, 5.2, 4.1, 4.2 of the.2006 edition); --- Increased feeding requirements (see 5.3); --- Changed the sensory requirements (see 6.1, 4.3.1 of the.2006 edition); --- Changed the physical and chemical indicators (see 6.2, 4.3.2 of the.2006 edition); ---Deleted pollutants, microbiological indicators, hygiene requirements during production and processing (see 4.3.3, 4.4 of the.2006 edition); --- Increased net content requirements (see 6.3); --- Increased production and processing management requirements (see Chapter 7); ---Changed the sensory test method (see 8.1, 5.1 of the.2006 edition); --- Increased net content inspection method (see 8.6); ---Deleted salt, sodium nitrite, microbiological index inspection methods (see 5.3, 5.7, 5.8 of the.2006 edition); --- Changed the batch requirements (see 9.1, 6.1 of the.2006 edition); --- Changed the sampling requirements (see 9.2, 6.2 of the.2006 edition); --- Changed the factory inspection requirements (see 9.3, 6.3.1 of the.2006 edition); --- Changed the type inspection requirements (see 9.4, 6.3.2 of the.2006 edition); --- Changed the type inspection items (see 9.4.2, 6.3.3 of the.2006 edition); --- Changed the judgment rules (see 9.5, 6.4 of the.2006 edition); --- Changed labeling and marking requirements (see 10.1, 10.2, Chapter 7 of the.2006 edition); --- Added product naming requirements (see 10.3); --- Changed the packaging requirements (see 10.4, 8.1 of the.2006 edition); --- Changed the storage requirements (see 10.5, 8.3 of the.2006 edition); --- Changed the transportation requirements (see 10.6, 8.2 of the.2006 edition); --- Increased sales requirements (see 10.7). Please note that some contents of this document may refer to patents. The issuing agency of this document assumes no responsibility for identifying patents. This document is proposed by the China Chamber of Commerce. This document is under the jurisdiction of the National Standardization Technical Committee for Meat, Poultry and Egg Products (SAC/TC399). This document is drafted by. Linyi Jinluo Wenrui Food Co., Ltd., Yantai Xiwang Meat Food Co., Ltd., Nanjing Agricultural University, Hormel (China) Investment Co., Ltd., Anjing Food Group Co., Ltd., Pingdu Bonia Food Co., Ltd., Shandong Delis Food Co., Ltd. Co., Ltd., Hunan Tangrenshen Meat Products Co., Ltd., Ma'anshan Bairui Food Co., Ltd., Henan Shuanghui Investment Development Co., Ltd., Xinxi Wangliuhe Co., Ltd., China Chamber of Commerce, China Meat Food Comprehensive Research Center, CTI Testing and Certification Group Co., Ltd., Hefei University of Technology, Three Squirrels Co., Ltd., Mingyou (Fujian) Food Co., Ltd., Guangdong Zhenmei Food Co., Ltd., Guangzhou Huang Shanghuang Group Co., Ltd., Beijing Shunyi District Metrology and Food and Drug Testing Center, Zhongshan Food Society, Xiamen Yinxiang Group Co., Ltd. Company, Weisimei Food Technology (Anji) Co., Ltd., Qingdao Gulixiang Industrial Co., Ltd., Qingdao Xinwanfu Food Co., Ltd., CTI Certification Group Beijing Co., Ltd., Pony Testing Technology (Tianjin) Co., Ltd. The main drafters of this document. Liu Zhenyu, Yao Xianqi, Li Chunbao, Lin Yuhai, Wang Li, Li Jianjun, Wang Shouwei, Huang Dan, Du Dongxu, Wu Hao, Zhao Xiangjin, Rong Qingjun, Zheng Gaofeng, Zheng Qiankun, Fu Haohua, Song Zhongxiang, Zhao Di, Li Chao, Cai Kezhou, Ma Xiangjie, Chen Song, Zhang Yingli, Wang Yunxia, Ya Benqin, Liu Zhenyu, Lu Zhen, Zhao Bing, Bai Honghai, Dai Xu, Gu Qianhui, Zhang Liaoyuan, Huang Huihuang, Zhuang Peirui, Chen Churui, Hu Xin, Xia Weiming, Zhang Zhigang, Wei Shengchao, Ni Xiuqin, Pang Mingzhu, Liu Chengyang, Zhou Jiaming, Han Guoshan, Ji Chunbo. The release status of previous versions of this document and the documents it replaces are as follows. ---It was first published as GB/T 20711-2006 in.2006; --- This is the first revision. General rules for the quality of smoked and cooked ham

1 Scope

This document stipulates the product classification, raw and auxiliary materials and feeding requirements, technical requirements, production and processing management, inspection methods, and inspection methods of smoked and cooked ham. Rules, labels, signs, product naming, packaging, storage, transportation and sales requirements. This document is applicable to the production, inspection and sale of smoked and cooked ham.

2 Normative references

The contents of the following documents constitute the essential provisions of this document through normative references in the text. Among them, dated references For documents, only the version corresponding to the date is applicable to this document; for undated reference documents, the latest version (including all amendments) is applicable to this document. GB/T 191 Packaging, storage and transportation icon marks GB 5009.3 National Food Safety Standard Determination of Moisture in Food GB 5009.5 National Food Safety Standard Determination of Protein in Food GB 5009.6 National Food Safety Standard Determination of Fat in Food GB 5009.9 National Food Safety Standard Determination of Starch in Food GB/T 9695.19 Sampling methods for meat and meat products JJF1070 Quantitative packaging commodity net content measurement inspection rules SB/T 10826 Processed food sales service requirements for meat products

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 smoked cured ham Fresh (frozen) livestock and poultry meat is used as the main raw material, with appropriate amount of auxiliary materials, selected and trimmed, divided (or not divided), ground (or not ground), salt water Injected (or brine), stirred (or not), pickled, tumbling (or not), stuffed (or not) shaped, steamed, smoked (or not) Smoked), dried (or not dried), baked (or not baked), cooled, frozen (or not frozen), packaged, sterilized (or not sterilized) and other processes Deli meats with a pronounced muscular texture.

4 Product categories

According to the different raw materials of the product, it is divided into. ---Single-type smoked and boiled ham. smoked and boiled ham made with only one kind of livestock and poultry product as the main raw material; ---Mixed smoked ham. smoked ham made from two or more livestock and poultry products as main raw materials. ......

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