Search result: GB/T 23493-2022 (GB/T 23493-2009 Older version)
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General quality for Chinese sausage
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| 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Count Estimation | 10,143 | | Date of Issue | 2022-12-30 | | Date of Implementation | 2024-07-01 | | Older Standard (superseded by this standard) | GB/T 23493-2009 | | Drafting Organization | Hunan Tangrenshen Meat Products Co., Ltd., Nantong Yutu Group Co., Ltd., Jiangsu Changshou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., Pingdu Bonia Food Co., Ltd., Henan Shuanghui Investment Development Co., Ltd., Hefei University of Technology, Hangzhou University Kang Salted 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. | | Administrative Organization | National Standardization Technical Committee of Meat, Poultry and Egg Products (SAC/TC 399) | | Proposing organization | State Administration for Market Regulation, National Standardization Management Committee |
GB/T 23493-2022
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.
......
GB/T 23493-2009
GB
NATIONAL STANDARD OF THE
PEOPLE’S REPUBLIC OF CHINA
ICS 67.120.10
X 22
Chinese Sausage
中式香肠
ISSUED ON. APRIL 27, 2009
IMPLEMENTED ON. OCTOBER 1, 2009
Issued by. General Administration of Quality Supervision, Inspection and
Quarantine of the People's Republic of China;
Standardization Administration of the People's Republic of
China.
Table of Contents
Foreword ... 3
1 Scope ... 4
2 Normative References ... 4
3 Terms and Definitions ... 5
4 Technical Requirements ... 6
5 Testing Methods ... 7
6 Inspection Rules ... 8
7 Labels and Marks ... 10
8 Packaging, Transportation and Storage ... 10
9 Product Recall ... 11
Chinese Sausage
1 Scope
This Standard specifies the definition, technical requirements, testing methods,
inspection rules, as well as other requirements of Chinese sausage, such as pictorial
mark, packaging, transportation and storage.
This Standard shall be applicable to the production, inspection and marketing of
products defined under 3.1.
2 Normative References
Through the reference under this Standard, terms in the following documents become
terms of this Standard. All the subsequent modifications (excluding the corrected
content) or revised editions of references with a specified date are not applicable to
this Standard. However, all parties which reach an agreement in accordance with this
Standard are encouraged to study whether the latest version of these documents are
applicable. The latest version of all references without a specified date are applicable
to this Standard.
GB/T 191 Packaging - Pictorial Marking for Handling of Goods (GB/T 191-2008,
ISO 780.1997, MOD)
GB 317 White Granulated Sugar (GB 317-2006, Codex Stan 212-1999, NEQ)
GB 2730 Standard for Cured Meat Products
GB 2757 Hygienic Standard for Distilled Liquor and Formulated Liquor
GB 2758 Hygienic Standard for Fermented Liquor
GB 2760 Hygienic Standard for Uses of Food Additives
GB/T 5009.33 Determination of Nitrite and Nitrate in Foods
GB/T 5009.37 Method for Analysis of Hygienic Standard of Edible Oils
GB/T 5009.44 Method for Analysis of Hygienic Standard of Meat and Meat
Products
GB 5461 Edible Salt
GB/T 6388 Transportation Package Shipping Mark
GB 7718 General Standard for the Labeling of Prepackaged Foods
GB/T 7740 Natural Casings
GB/T 9695.1 Meat and Meat Products - Determination of Free Fat Content
GB/T 9695.8 Meat and Meat Products - Determination of Chloride Content
GB/T 9695.11 Meat and Meat Products - Determination of Nitrogen Content
GB/T 9695.15 Meat and Meat Products - Determination of Moisture Content
GB/T 9695.31 Meat and Meat Products - Determination of Total Sugars Content
GB 9959.1 Fresh and Frozen Demi Carcass Pork
GB/T 9959.2 Fresh and Frozen Pork Lean Cuts
GB 9961 Fresh and Frozen Mutton Carcass
GB 12694 Hygienic Specifications of Meat Packing Plant
GB 14967 Hygienic Standard for Collagen Casing
GB/T 16869 Fresh and Frozen Poultry Products
GB/T 17238 Fresh and Frozen Beef, Cuts
Food Recall Management Regulations - Decree No. 98 [2007] by General
Administration of Quality Supervision, Inspection and Quarantine of the People’s
Republic of China
Food Labeling Management Regulations - Decree No. 102 [2007] by General
Administration of Quality Supervision, Inspection and Quarantine of the People’s
Republic of China
3 Terms and Definitions
The following terms and definitions are applicable to this Standard.
3.1
Chinese sausage
Sausage
Dried sausage
as eyes, nose, mouth and hands, etc.
5.2 Moisture
Assess moisture in accordance with the methods stipulated in GB/T 9695.15.
5.3 Protein
Assess protein in accordance with the methods stipulated in GB/T 9695.11.
5.4 Fat
Assess fat in accordance with the methods stipulated in GB/T 9695.1.
5.5 Total Sugar (counted by glucose)
Assess total sugar in accordance with the methods stipulated in GB/T 9695.31.
5.6 Chloride
Assess chloride in accordance with the methods stipulated in GB/T 9695.8.
5.7 Peroxide Value
Process the sample in accordance with the methods stipulated by GB/T 5009.44.
Assess peroxide value in accordance with the methods stipulated in GB/T 5009.37.
5.8 Nitrite
Assess nitrite in accordance with the methods stipulated in GB/T 5009.33.
6 Inspection Rules
6.1 Group-Batch
Products produced on the same day (or the same shift) and under the same variety
shall be categorized into a batch.
6.2 Sampling
6.2.1 Sample size. randomly draw samples from the same batch of products in
accordance with Table 3; archive-reserve one third of the samples for future
reference.
items under this Standard shall be assessed as qualified.
6.4.1.2 If products fail to satisfy the requirements of any exit-factory inspection items
under this Standard, these products shall be re-inspected through doubled random
sampling.
6.4.2 Assessment and Re-inspection of Type Inspection
6.4.2.1 Products that can satisfy the requirements of all the type inspection items
under this Standard shall be assessed as accepted.
6.4.2.2 If products fail to satisfy the requirements of no more than three type
inspection items under this Standard, these products shall be re-inspected through
doubled random sampling. If these products fail to satisfy the requirements of any one
type inspection item after the re-inspection, they shall be assessed as rejected. If
these products fail to satisfy the requirements of more than three type inspection
items, they shall be assessed as rejected without the re-inspection.
7 Labels and Marks
7.1 Labels on the package of prepackaged products shall be implemented in
accordance with GB 7718 and Administrative Provisions on Food Labeling.
7.2 Marks on transportation packaging shall comply with the stipulations under GB/T
191 and GB/T 6388.
8 Packaging, Transportation and Storage
8.1 Packaging
Packaging materials shall comply with the stipulations of relevant standards.
8.2 Transportation
Transportation tools shall comply with hygienic requirements. During the
transportation, products shall not be placed or packaged together with poisonous,
detrimental, odorous, volatile or corrosive goods. Avoid squeezing the products,
protect the products from the sun, rain and moisture; handle the products with care
during the loading and unloading.
8.3 Storage
8.3.1 Warehouse Requirements
Warehouse shall be hygienic, dry and equipped with thermal insulation function.
Poisonous, detrimental, odorous, volatile or corrosive goods shall not be stored
......
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