GB/T 23493-2022 English PDF

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GB/T 23493-2022: General quality for Chinese sausage
Status: Valid

GB/T 23493: Historical versions

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 23493-2022	199	Add to Cart	3 days	General quality for Chinese sausage	Valid
GB/T 23493-2009	150	Add to Cart	Auto, < 3 mins	Chinese Sausage	Obsolete

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Basic data

Standard ID: GB/T 23493-2022 (GB/T23493-2022)
Description (Translated English): General quality for Chinese sausage
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X22
Classification of International Standard: 67.120.10
Word Count Estimation: 10,129
Date of Issue: 2022-12-30
Date of Implementation: 2024-07-01
Older Standard (superseded by this standard): GB/T 23493-2009
Issuing agency(ies): State Administration for Market Regulation, China National Standardization Administration

GB/T 23493-2022: General quality for Chinese sausage

---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 23493-2009 General Rules for the Quality of Chinese Sausages 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 23493-2009 "Chinese Sausage". Compared with GB/T 23493-2009, except for structural adjustments and editorial changes In addition to the dynamics, the main technical changes are as follows. --- Changed the definition of Chinese sausage (see 3.1, 3.1 of the.2009 edition); --- Increased product classification (see Chapter 4); --- Changed raw material requirements (see 5.1, 4.1 of the.2009 edition); --- Changed the excipient requirements (see 5.2, 4.2 of the.2009 edition); ---Delete the hygienic requirements during production and processing (see 4.5 of the.2009 edition); --- Increased feeding requirements (see 5.3); --- Changed the sensory requirements (see 6.1, 4.4.1 of the.2009 edition); --- Changed the physical and chemical indicators (see 6.2, 4.4.2 of the.2009 edition); --- Deleted the pollutant indicators (see 4.4.3 of the.2009 edition); --- Deleted food additives (see 4.4.4 of the.2009 edition); --- Increased net content requirements (see 6.3); --- Changed the production and processing requirements (see Chapter 7, 4.5 of the.2009 edition); ---Changed the sensory test method (see 8.1, 5.1 of the.2009 edition); --- Changed the moisture test method (see 8.2, 5.2 of the.2009 edition); ---Changed the protein test method (see 8.3, 5.3 of the.2009 edition); --- Changed the fat test method (see 8.4, 5.4 of the.2009 edition); --- Deleted the test methods for total sugar, chloride, peroxide value and nitrite (see 5.5, 5.6, 5.7, 5.8 of the.2009 edition); --- Increased net content inspection method (see 8.5); --- Changed the batching rules (see 9.1, 6.1 of the.2009 edition); --- Changed the sampling rules (see 9.2, 6.2 of the.2009 edition); --- Changed the factory inspection (see 9.3, 6.3.1 of the.2009 edition); --- Changed the type inspection (see 9.4, 6.3.2 and 6.3.3 of the.2009 edition); --- Changed the judgment rules (see 9.5, 6.4 of the.2009 edition); --- Changed labeling and marking requirements (see 10.1, Chapter 7 of the.2009 edition); --- Added product naming requirements (see 10.2); --- Changed the packaging requirements (see 10.3, 8.1 of the.2009 edition); --- Changed the storage requirements (see 10.4, 8.3 of the.2009 edition); --- Changed the transportation requirements (see 10.5, 8.2 of the.2009 edition); --- Deleted the recall requirements (see Chapter 9 of the.2009 edition). 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. Hunan Tangrenshen Meat Products Co., Ltd., Nantong Yutu Group Co., Ltd., Jiangsu Changshou Group Co., Ltd., Guangzhou Huangshanghuang Group Co., Ltd., Yantai Xiwang Meat Food Co., Ltd., Jinhua Jinzi Ham Co., Ltd., China Chamber of Commerce, China Meat Food Comprehensive Research Center, Linyi Jinluo Wenrui Food Co., Ltd., Chengdu Hope Food Co., Ltd., Jiangsu Yurun Meat Food Co., Ltd. Co., Ltd., Pingdu Bonia Food Co., Ltd., Henan Shuanghui Investment Development Co., Ltd., Hefei University of Technology, Hangzhou Dakang Pickled Food Co., Ltd., Jinhua Jinnian Ham Co., Ltd., Zhejiang Wanlong Meat Products Co., Ltd., Zhongshan Huangpu Food and Preserved Meat Chamber of Commerce, Jiangnan University, Hangzhou Guanhuawang Food Co., Ltd., Weisimei Food Technology (Anji) Co., Ltd., Guangdong Zhenmei Food Co., Ltd., Shandong Huifa Food Co., Ltd. Products Co., Ltd., Jiangsu Double Fish Food Co., Ltd., Jiangsu Feishi Group Co., Ltd., Jinhua Jinmao Ham Co., Ltd., Zhejiang New Chen Food Co., Ltd., Lanxi Jinsu Ham Food Co., Ltd., Zhejiang Dajiangnan Food Co., Ltd., Sichuan Anjing Food Co., Ltd. Company, Xiamen Yinxiang Group Co., Ltd., Rongcheng Aoxun Marine Biotechnology Co., Ltd., Dongshan Tengxin Food Co., Ltd., Zhejiang Xinan Food Co., Ltd. Co., Ltd., Laiyang City Inspection and Testing Center, Qingdao Gulixiang Industrial Co., Ltd., Inner Mongolia Pony Testing Technology Co., Ltd., Liaoning Xin'an Food Technology Co., Ltd., Taizhou Anjing Food Co., Ltd., Zhongda Testing (Hunan) Co., Ltd. The main drafters of this document. Song Zhongxiang, Liu Zhenyu, Wang Shouwei, Fu Haohua, Huang Haibo, Xi Jun, Chi Dong, Li Jianjun, Ma Xiaozhong, Zhou Xiuqin, Du Dongxu, Zhou Hui, Zhao Bing, Lu Zhen, Yao Xianqi, Ya Benqin, Jiang Yong, Li Chao, Rong Qingjun, Zhao Xiangjin, Yan Hongbing, Chen Xiaofeng, Cao Xinqiao, Meng Peiyang, Wang Weiqiang, Wang Junqin, He Quanhui, Fan Daming, Xing Zhuowen, Wei Shengchao, Zhuang Peirui, Chen Churui, Hui Zengyu, Mao Nini, Chu Jieming, Fei Hongjun, Zhang Jilin, Xu Xingsheng, Dai Mingfang, He Yangjian, Chen Chao, Zhao Yongbiao, Zhang Zhigang, Wang Shuqian, Huang Guang, Ma Yongfu, Sun Maohao, Ni Xiuqin, Jiang Heng, Zhou Zhihua and Fang Xuanqi. The release status of previous versions of this document and the documents it replaces are as follows. ---First published as GB/T 23493-2009 in.2009; --- This is the first revision. General Rules for the Quality of Chinese Sausages

1 Scope

This document specifies the product classification, raw and auxiliary materials, feeding requirements, technical requirements, production and processing management, inspection rules, labels, Requirements for marking, product naming, packaging, storage, transportation, sales, and inspection methods are described. This document is applicable to the production, inspection and sales of Chinese sausage products.

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/T 9695.19 Sampling methods for meat and meat products JJF1070 Quantitative packaging commodity net content measurement inspection rules

3 Terms and Definitions

The following terms and definitions apply to this document. 3.1 Chinese sausage Chinese sausage sausage Dried sausage Livestock and poultry meat is used as the main raw material, after being chopped or minced, edible salt, wine, white sugar and other auxiliary materials are added in a certain proportion, stirred evenly, pickled and then filled Raw and dried sausage products made by putting them into casings or shaping them with moulds, and then baked or air-dried or air-dried.

4 Product categories

According to the different raw materials of the product, it is divided into. ---Single-type Chinese sausage. a Chinese-style sausage made from only one kind of livestock and poultry meat; --- Mixed Chinese sausage. Chinese sausage made from two or more types of livestock and poultry meat. 5 Raw and auxiliary materials, feeding requirements 5.1 Raw materials It should comply with the relevant provisions of the corresponding national standards or industry standards. ......

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