GB/T 34264-2017 English PDF

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GB/T 34264-2017: Technical requirement for processing of smoked baked and salt roasted meat products
Status: Valid

Standard ID	USD	BUY PDF	Lead-Days	Standard Title (Description)	Status
GB/T 34264-2017	199	Add to Cart	3 days	Technical requirement for processing of smoked baked and salt roasted meat products	Valid

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Basic data

Standard ID: GB/T 34264-2017 (GB/T34264-2017)
Description (Translated English): Technical requirement for processing of smoked baked and salt roasted meat products
Sector / Industry: National Standard (Recommended)
Classification of Chinese Standard: X01
Classification of International Standard: 67.120.10
Word Count Estimation: 10,197
Date of Issue: 2017-09-07
Date of Implementation: 2018-04-01
Issuing agency(ies): General Administration of Quality Supervision, Inspection and Quarantine of the People's Republic of China, Standardization Administration of the People's Republic of China

GB/T 34264-2017: Technical requirement for processing of smoked baked and salt roasted meat products

---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.
Technical requirement for processing of smoked baked and salt roasted meat products ICS 67.120.10 X01 National Standards of People's Republic of China Smoked roasted baked salted meat products processing specifications 2017-09-07 Posted 2018-04-01 implementation General Administration of Quality Supervision, Inspection and Quarantine of People's Republic of China China National Standardization Administration released

Foreword

This standard was drafted in accordance with the rules given in GB/T 1.1-2009. This standard is proposed by the China Chamber of Commerce. This standard by the National Meat Egg Products Standardization Technical Committee (SAC/TC399) centralized. The main drafting units of this standard. Infinity Food Co., Ltd. Hangzhou Wei Food Co., Ltd., Xiamen Silver Cheung Group Co., Ltd., Linyi gold Goro Swiss Food Co., Ltd., Shanghai Li Fung Food Co., Ltd., Henan Shuanghui Investment and Development Co., Ltd., Jiangsu Pisces Food Co., Ltd. Division, Guangdong really beautiful Food Co., Ltd., Heilongjiang Chia Tai Industrial Co., Ltd., Fujian Royal Chef Food Co., Ltd., Yantai City, Xixiang food Co., Ltd., Fujian Anjing Food Co., Ltd., Times Food (Suzhou) Co., Ltd., Jilin Tak Co., Ltd., China's meat and food comprehensive Research Center, Institute of Agricultural Products Processing, Chinese Academy of Agricultural Sciences, China Meat Association, Beijing Zhongshang Huasheng Business Standards Consulting Center Limited Responsible company. The main drafters of this standard. Lin Guangming, Yang Huanbin, Lai Xiongjie, Wu Hong, Zhang Zhigang, Meng Fan field, Jin Hong, Chen Song, Chu Jie Ming, Chen Chu Rui, Wang Bo, Yang Laning, Li Yanqiu, Zhao Ruilian, Yao Yaxian, Gu Jianfang, Xu Enfeng, Chen Wenhua, Zhang Chunjiang, Xu Hong, Liu Zhenyu. Smoked roasted baked salted meat products processing specifications

1 Scope

This standard specifies the baking smoked baked meat products terms and definitions, raw materials requirements, processing requirements, product requirements, test methods, seized Inspection rules, labels and marks, storage, transportation and sales, packaging and other requirements. This standard applies to smoked baked salt baked meat products production, sale and inspection.

2 Normative references

The following documents for the application of this document is essential. For dated references, only the dated version applies to this article Pieces. For undated references, the latest edition (including all amendments) applies to this document. GB/T 191 Packaging - Pictorial signs GB 2760 National Food Safety Standard for Food Additives GB 5009.3 National Food Safety Standard Determination of moisture in food GB 5009.5 National Food Safety Standard Determination of protein in foods GB 5009.44 National Food Safety Standard Determination of chloride in foods GB 7718 National Food Safety Standard Pre-packaged food labels General GB/T 9695.19 meat and meat products sampling method GB 14881 National Food Safety Standard - General Principles of Food Hygiene GB 19303 cooked meat products production health practices GB/T 19480 Terms of meat and meat products Specification of HACCP for the production of meat products GB 20799 National Food Safety Standard Practice for the Management of Meat and Meat Products GB 28050 National Food Safety Standard pre-packaged food nutrition labeling General GB/T 29342-2012 Specification for the management of meat products JJF1070 quantitative measurement of net content of packaged goods inspection rules Measures for the Supervision and Administration of Quantitative Measurement of Commodities (Order No..2005 [2005] of the General Administration of Quality Supervision, Inspection and Quarantine)

3 Terms and definitions

GB/T 19480 defined and the following terms and definitions apply to this document. 3.1 Smoked baked salt baked meat products smokedbakedandsaltroastedmeatproducts To poultry meat or its edible by-products as the main raw material, accompanied by seasoning (including food additives), the marinade (halogen), cooking and other processes before Processing, and then smoke or steam or flames or other heat medium for smoked or grilled or roasted or salted and other processes made of cooked meat products. Notes include smoked grilled meat products, grilled meat products, roasted meat products and salted meat products. 3.2 Smoked smoked To poultry meat or its edible by-products as the main raw material, together with the seasoning (including food additives) in the oven or smoker, the use of appropriate ......

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