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GB/T 20712-2022: General quality for cooked sausage
Status: Valid GB/T 20712: Evolution and historical versions
| Standard ID | Contents [version] | USD | STEP2 | [PDF] delivered in | Standard Title (Description) | Status | PDF |
| GB/T 20712-2022 | English | 199 |
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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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PDF similar to GB/T 20712-2022
Basic data | 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Count Estimation | 10,198 | | Date of Issue | 2022-12-30 | | Date of Implementation | 2024-07-01 | | Older Standard (superseded by this standard) | GB/T 20712-2006 | | Issuing agency(ies) | State Administration for Market Regulation, China National Standardization Administration | GB/T 20712-2022: General quality for cooked 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 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.
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