Search result: GB/T 20712-2022 (GB/T 20712-2006 Older version)
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General quality for cooked sausage
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GB/T 20712-2022
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| GB/T 20712-2006 | English | 120 |
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Ham sausage
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GB/T 20712-2006
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| Standard ID | GB/T 20712-2022 (GB/T20712-2022) | | Description (Translated English) | General quality for cooked sausage | | Sector / Industry | National Standard (Recommended) | | Classification of Chinese Standard | X22 | | Classification of International Standard | 67.120.10 | | Word Count Estimation | 10,144 | | Date of Issue | 2022-12-30 | | Date of Implementation | 2024-07-01 | | Older Standard (superseded by this standard) | GB/T 20712-2006 |
GB/T 20712-2022
ICS 67.120.10
CCSX22
National Standards of People's Republic of China
Replacing GB/T 20712-2006
General Rules for Ham Sausage Quality
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 20712-2006 "Ham Sausage". Compared with GB/T 20712-2006, except for structural adjustment and editorial changes
In addition, the main technical changes are as follows.
--- Changed the definition of ham sausage (see 3.1, 3.1 of the.2006 edition);
--- Increased product classification (see Chapter 4);
--- Changed raw material requirements (see 5.1, 4.1 of the.2006 edition);
--- Changed the requirements for excipients (see 5.2, 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 and microbial indicators (see 4.3.3 of the.2006 edition);
--- Increased net content requirements (see 6.3);
--- Changed the production and processing management (see Chapter 7, 4.4 of the.2006 edition);
---Changed the sensory test method (see 8.1, 5.1, 5.2 of the.2006 edition);
---Deleted the test methods for salt, sodium nitrite and microorganisms (see 5.4, 5.8, 5.9 of the.2006 edition);
--- Increased net content inspection method (see 8.6);
--- 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 judgment rules (see 9.5, 6.4 of the.2006 edition);
--- Changed labeling and marking requirements (see 10.1, 7.1 of the.2006 edition);
--- Changed the product naming requirements (see 10.2, 7.2 of the.2006 edition);
--- Changed the storage requirements (see 10.4, 8.3 of the.2006 edition);
--- Changed the transportation requirements (see 10.5, 8.2 of the.2006 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 was drafted by. Henan Shuanghui Investment Development Co., Ltd., Chengdu Hope Food Co., Ltd., Linyi Jinluo Wenrui Food Co., Ltd.
Co., Ltd., Jiangsu Yurun Meat Food Co., Ltd., Fujian Licheng Food Co., Ltd., Zhejiang Yufu Food Co., Ltd., Sichuan Gaojin Industrial Group
Group Co., Ltd., Yantai Xiwang Meat Food Co., Ltd., China Chamber of Commerce, China Meat Food Comprehensive Research Center, Golden Mill Food
Products Co., Ltd., Zhejiang Yuji Food Co., Ltd., Jiangnan University, Hefei University of Technology, Henan Anjing Food Co., Ltd., Jinhua Jinnian Ham
Co., Ltd., Guangdong Zhenmei Food Co., Ltd., Zhongshan Hongli Health Food Industry Research Institute Co., Ltd., Laiyang Inspection and Testing Center,
Qingdao Gulixiang Industrial Co., Ltd., Xiamen Yinxiang Group Co., Ltd., Jiangsu Feishi Group Co., Ltd., Weisimei Food Technology (An
Ji) Co., Ltd., Guangzhou Huangshanghuang Group Co., Ltd., Guangdong Wantian Testing Co., Ltd., Pony Testing Group Jilin Co., Ltd.
company.
The main drafters of this document. Ma Xiangjie, Zhao Bing, Liu Zhenyu, Chen Song, Ya Benqin, Ni Laixue, Li Chao, He Changtai, Zheng Jiani, Zhang Yingli,
Cao Xinqiao, Shi Ling, Jiang Yong, Wang Wei, Jiang Xianguang, Liu Jun, Zhang Chun, Li Jianjun, Lu Zhen, Wang Le, Xiao Wei, Luo Guanghui, Zhu Cui, Fan Daming, Wang Zhaoming,
Wang Junkun, Wang Weiqiang, Zhuang Peirui, Chen Churui, Hu Zhigao, Ma Yongfu, Liu Bo, Ni Xiuqin, Zhang Zhigang, Fei Hongjun, Wei Shengchao, Huang Di, Fan Jigang,
Wang Xiawen, Song Jingning.
The release status of previous versions of this document and the documents it replaces are as follows.
---First published as GB/T 20712-2006 in.2006;
--- This is the first revision.
General Rules for Ham Sausage Quality
1 Scope
This document stipulates the product classification, raw and auxiliary materials, feeding requirements, technical requirements, production and processing management, inspection rules, labels, and labeling of ham sausages.
Requirements for marking, product naming, packaging, storage and transportation, and description of inspection methods.
This document is applicable to the production, inspection and sales of ham 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 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
3 Terms and Definitions
The following terms and definitions apply to this document.
3.1
Ham sausage cooked sausage
steamed sausage
Fresh (frozen) livestock and poultry products and aquatic products are used as the main raw materials, trimmed, twisted (or chopped), mixed with auxiliary materials and food additives, marinated (or not)
After being marinated), it is then stirred (or rolled, chopped, emulsified), poured into containers made of plastic casings and other materials, filled (or formed), cooked (cooked or sterilized), etc.
Artisan meat sausage products.
4 Product categories
According to the different raw materials of the product, it is divided into.
---Single-type ham sausage. ham sausage made with only one kind of livestock and poultry product or aquatic product as the main raw material;
---Mixed ham sausage. ham sausage made from two or more livestock and poultry products and/or aquatic products as main raw materials.
5 Raw and auxiliary materials, feeding requirements
5.1 Raw materials
It should comply with the relevant national standards or industry standards.
......
GB/T 20712-2006
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.120.10
X 22
GB/T 0027-2014
Ham sausage
火腿肠
ISSUED ON. DECEMBER 11, 2006
IMPLEMENTED ON. JUNE 1, 2007
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine;
Standardization Administration Committee.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative references ... 4
3 Terms and definitions ... 5
4 Technical requirements ... 6
5 Inspection methods ... 7
6 Inspection rules ... 8
7 Labels and marks ... 10
8 Packaging, transport, storage ... 10
Ham sausage
1 Scope
This Standard specifies technical requirements, inspection methods, inspection
rules and labels, marks, packaging, transport, storage, etc.
This Standard is applicable to the production, distribution and sales of ham
sausage.
2 Normative references
The following standards contain the provisions which, through reference in this
Standard, constitute the provisions of this Standard. For dated references,
subsequent amendments (excluding corrections) or revisions do not apply to
this Standard. However, the parties who enter into agreement based on this
Standard are encouraged to investigate whether the latest versions of these
documents are applicable. For undated reference documents, the latest
versions apply to this Standard.
GB/T 191, Packaging and storage marks
GB 317, White granulated sugar
GB 1907, Food additive - Sodium nitrite
GB 2707, Hygienic standard for fresh (frozen) meat of livestock
GB 2720, Hygienic standard for sodium glutamate
GB 2726, Hygienic standard for cooked meat
GB 2733, National food safety standard - Fresh and frozen marine products
of animal origin
GB 2760, National Food Safety Standard - Standards for Uses of Food
Additives
GB/T 4789.17, Microbiological examination of food hygiene - Examination of
meat and meat products
GB/T 5009.3, Method for determination of moisture in foods
GB/T 5009.5, Method for determination of protein in foods
GB/T 5009.6, Method for determination of fat in foods
GB/T 5009.9, Method for determination of starch in foods
GB/T 5009.33, Determination of nitrite and nitrate in foods
GB/T 5009.44, Method for analysis of hygienic standard of meat and meat
products
GB 5461, Edible salt
GB/T 6388, Transport package shipping mark
GB 7718, General standard for the labeling of prepackaged foods
GB/T 8883, Edible wheat starch
GB/T 8884, Edible potato starch
GB/T 8885, Edible corn starch
GB/T 8967, Monosodium L-glutamate
GB 9687, Hygienic STANDARD for polyethylene products used as food
containers and table wares
GB 9688, Hygienic standard for polypropylene products used as food
containers and table wares
GB 9959.1, Fresh and frozen demi carcass pork
GB 9959.2, Fresh and frozen pork lean cuts
GB 16869, Fresh and frozen poultry product
GB/T 17030, Polyvinylidene chloride (PVDC) flat-film for food-packaging
GB/T 17238, Fresh and frozen beef, cuts
GB 19303, Hygienic practice of cooked meat and meat - Products factory
3 Terms and definitions
For the purposes of this document, the following terms and definitions apply.
3.1 ham sausage
autoclaved ham sausage
meat enema product that is made from that the main raw materials are fresh or
frozen meat, poultry and fish which are marinated, stirred, mashed (or
emulsified), poured into plastic casings, and sterilized by high temperature
sterilization
4 Technical requirements
4.1 Raw materials
Raw meat shall meet the requirements of GB 2707, GB 9959.1, GB 9959.2, GB
16869, GB 2733 or GB/T 17238.
4.2 Accessories
4.2.1 Water. in accordance with corresponding health standards.
4.2.2 Salt. in accordance with GB 5461.
4.2.3 White sugar. in accordance with GB 317.
4.2.4 Starch. in accordance with GB/T 8883, GB/T 8884 or GB/T 8885.
4.2.5 MSG. in accordance with GB/T 8967 and Gb 2720.
4.2.6 Casing. in accordance with GB 9687, GB 9688 or GB/T 17030.
4.2.7 Food additives
4.2.7.1 Sodium nitrite. in accordance with GB 1907.
4.2.7.2 The quality of food additives shall comply with the corresponding
standards and relevant regulations.
4.2.7.3 The variety, amount and residue of food additives shall meet the
requirements of GB 2760.
4.2.8 Other accessories shall comply with the relevant national standards.
4.3 Quality indicator
4.3.1 Sensory requirements
It shall comply with the provisions of Table 1.
Type inspection shall be carried out at least once a year. Type inspection shall
be performed in one of the following situations.
a) great changes in main raw accessories or key process;
b) production resumed after long-term discontinued production;
c) great difference between exit-factory inspection results and previous type
inspection results;
d) required by national quality supervision organization.
6.3.3 Type inspection items
It shall include all items specified in Clause 4.
6.4 Determination rules
6.4.1 Determination and reinspection of exit-factory inspection
6.4.1.1 When all exit-factory inspection items meet the requirements of this
Standard, this batch of products shall be accepted.
6.4.1.2 Should one of exit-factory inspection items (except for the total
number of colonies and coliforms) fail to meet this Standard, it shall double
sampling randomly for the reinspection of this item. Should it still fail to meet
this Standard, it shall be rejected.
6.4.1.3 Should one of the total number of colonies and coliforms fail to meet
this Standard, it shall be rejected and reinspection shall not be performed.
6.4.2 Determination and reinspection of type inspection
6.4.2.1 When all type inspection items meet the requirements of this Standard,
this batch of products shall be accepted.
6.4.2.2 When type inspection items (not exceeding three items, excluding
total number of colonies, coliforms and pathogenic bacteria) do not meet this
Standard, it shall double sampling for reinspection. Should one item in
reinspection fail to meet this Standard, it shall be rejected. When more than
three items fall to meet this Standard, the reinspection shall not be performed
and it shall be determined as rejected.
6.4.2.3 Should one of the total number of colonies, coliforms and pathogenic
bacteria fail to meet the requirements of this Standard, it shall be rejected. The
reinspection shall not be performed.
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