Processing methods of meat products
Meat can be divided into cured products, roasted products, baked products, enema products, dehydrated meat products and boiled meat products according to the processing methods. The specifications and packaging requirements shall be formulated in detail according to the provisions of foreign trade contracts.
(1) Cured meat products: It is a kind of meat products, such as ham and cured meat, which is made by pickling and trimming fresh meat with salt and nitrate for a certain period of time. There are also semi-finished products that are cured and then smoked, such as smoked legs and bacon.
(2) Roasted products: meat products made by cooking raw meat and various ingredients in a pot, including sauce, sauce, halogen, smoked, bad and oily meat.
(3) Baked products: raw meat is processed, mixed with various ingredients and made in an oven. The finished products are tender and tender, with unique flavor, such as Guangdong roast suckling pig, barbecued pork, Guangdong sausage and Beijing roast duck.
(4) enema product: it is a kind of meat product which is processed by putting raw meat into casing or belly after finishing. Enema products exported from China can be generally divided into three categories: air-dried sausage, sausage and enema, among which air-dried sausage and sausage (such as Guangdong sausage, Nanjing fragrant belly and sausages with unique flavor produced in various places) have a long history of production in China. Enema is nutritious, fresh and delicious, and has a large export volume. Enema products are divided into shapes, such as thick, thin, long, short, rod-shaped, arc-shaped, ring-shaped, string-shaped and spherical. Processing is divided into raw, semi-cooked, cooked, smoked and smoked. There are mild, garlic, spicy, sweet, spiced, osmanthus, rose, clove and other flavors. There are whole starch, partial starch and no starch in the materials.
(5) Dehydrated meat products: Raw meat is processed, sorted and added with ingredients, and then dehydrated by high temperature or sunlight, with little water content, which is convenient for storage and carrying for a long time, such as beef jerky and floss.
(6) Boiled meat products: Raw meat is prepared by deboning, sorting, dicing and boiling in boiling water for a certain period of time, which can be divided into boiled pork products and boiled beef products.
what are the classification of meat products?
Chinese meat products
Curedmeat
raw meat products made from fresh meat with various seasonings, and processed by pickling, baking (or drying in the sun, drying in the air, dehydrating), smoking (or not smoking).
bacon Cornedmeat
raw meat products made from fresh meat, salted with salt and other auxiliary materials.
China ham chineseham
Fresh pig hind legs with skin, bones and claws are made into raw meat products with unique flavor by pickling, washing or air drying, fermentation and other processes.
Driedmeatfloss
The muscle fibers made from lean meat of livestock and poultry are fluffy into flocculent cooked meat products after finishing, cutting, cooking, skimming, seasoning, collecting soup, frying and rolling.
Dried meat
Cooked meat products are made from lean meat of livestock and poultry by trimming, pre-cooking, dicing (or slicing), seasoning, re-cooking, collecting soup and drying.
driedmeatslice
Cooked meat products are made from lean meat such as pigs and cows with tendons and fat removed, sliced (or minced), seasoned, salted, spread-screened, dried and roasted.
Steedcooked braised pork products
Steedcooked braised pork products are made by putting fresh (frozen) livestock and poultry meat and edible by-products in water with salt, soy sauce (or not) and spices, and then pre-cooking, soaking, cooking, sauced (marinated) and other processes.
fermented meat products
meat products made by replacing sauce or marinade with fermented grains or aged fragrant grains for livestock and poultry meat.
smoked barbecue products
meat products produced by smoking as the main processing method.
chinesesausage (sausage, air-dried sausage)
Raw and dried sausage products are made from meat such as livestock and poultry, chopped or minced, mixed with salt, wine, white sugar and other auxiliary materials according to a certain proportion, pickled, filled into casing, and baked, aired or air-dried.
freshsausageproduct
raw meat is minced, added with auxiliary materials and poured into casing, which is a raw meat sausage product.
raw smoked sausage
raw meat is minced (or chopped), then added with auxiliary materials and poured into casing, and then smoked.
semi-drysausage
The minced meat is fermented by microorganisms, and some water is removed during heat treatment and smoking.
drysausage
dried sausage products with 2%-5% moisture removed by microbial fermentation.
prepared meat products
the meat of livestock and poultry is used as the main raw material, and seasonal vegetables and/or auxiliary materials and food additives are added (or not added), and processed by rolling (or not rolling), cutting or twisting, mixing and stirring (or not mixing), molding (or preheating), packaging, cooling (or freezing) and other processes.
meatcake
cooked meat products made from livestock and poultry meat through the processes of mincing (or chopping and emulsifying), seasoning, molding, cooking and smoking (or not).
saltedmeat
fresh (frozen) livestock and poultry meat (or with flesh and blood) and by-products are used as raw materials, supplemented with auxiliary materials such as salt, seasoning and food additives, and processed by finishing, injection (or non-injection), rolling (or stirring, chopping), pickling, cutting (or forming), packaging and refrigeration.
Western-style meat products
Smoked ham
Ham cooked meat products are made from livestock and poultry meat, which are carefully selected, cut into pieces, marinated with salt water injection (or salt water immersion), added with auxiliary materials, and then rolled, filled (or not filled), cooked, smoked (or not smoked), cooled and packaged.
Smoked sausage
Sausage cooked meat products are made of livestock and poultry fish as the main raw materials, after finishing, curing (or not curing), mincing, adding auxiliary materials, and then stirring (or chopping), emulsifying (or not emulsifying), filling (or not filling), baking, cooking, smoking (or not smoking), cooling and other processes.
sausage products
the fish meat of livestock and poultry is minced, pickled (or not pickled), chopped and mixed, emulsified into minced meat, diced meat, minced meat or other mixtures, added with seasonings, spices and fillers, filled with casing (or molded), and then roasted, steamed, smoked, fermented and dried (or several of them).
blood sausage
a meat product made of animal blood or mixed animal meat or tongue, skin and fat as raw materials, which is poured into casing after relevant processes and cooked or smoked at low temperature.
fermented sausage
a sausage product made by mixing minced pork (or beef), animal fat, salt, sugar, starter and spices, filling them into casing, and fermenting them with microorganisms.
Bacon
Usually, pork back, belly, neck or shoulder are used as raw materials, and processed by injection, pickling, rolling, shaping (or not shaping), drying, smoking (or not smoking), baking and so on.
Ham
A kind of meat product, which takes fresh (frozen) livestock and poultry meat with or without bones as raw materials, and is made by injection (or without injection), rolling (stirring) or curing, casing molding (or direct molding or mold molding), cooking (or smoking or fermentation).
Meat enema
Meat products made from fresh (frozen) livestock, poultry and fish through seasoning, filling (or not filling) and molding, including Chinese and western sausage and skinless sausage.
Specification and packaging requirements of meat products:
(1) Plastic ham sausage: Fresh pork that has passed veterinary hygiene inspection is selected, minced, added with high-grade rose plant spices and seasonings, poured into plastic casing and cooked.
specifications: length 1 ~ 2cm, diameter 4 ~ 4.5cm, each 2g.
sensory index: plastic casing, bright red, translucent, smooth, complete and clean, closely combined with sausage stuffing, firm and elastic, with dense section, rose-red lean meat and white fat diced meat.
Physical and chemical indicators and bacterial indicators are all implemented according to China's national standards.
packing: each 5kg is packed in a small box, and each carton is packed in 4 small boxes, with a net weight of 2kg.
(2) Rose sausage: fresh pork that has passed the veterinary hygiene inspection is selected, minced, added with high-grade plant spices and seasonings, poured into natural sausage casing, and cooked.
specification: 4 ~ 42cm in length and 5 ~ 5.5cm in diameter.
sensory index: the casing is dry, complete, crimson, with small wrinkles, closely combined with the sausage stuffing, free from mildew and pollutants. The intestine is solid, elastic to the touch, dense in section, rose-red, and has obvious rose fragrance.
Physical, chemical and bacterial indexes are all implemented according to China's national standards.
packaging: packed in cartons, 2kg each, lined with polyethylene film cases.
(3) Sanxian sausage: fresh pork that has passed the veterinary hygiene inspection is selected, minced, added with advanced plant spices and seasonings, poured into the natural casing, and cooked.
specification: length 16 ~ 18cm, diameter 2 ~ 3cm.
sensory index: the casing is dry, complete, bright red, with small wrinkles, closely combined with the stuffing, and free from mildew and pollutants. The intestine is solid, elastic to the touch, dense in section and rose red, which has the inherent fragrance of this product.
Physical, chemical and bacterial indexes are all implemented according to China's health inspection standards.
packaging: each piece is put into a polyethylene film bag. Packed in cartons, 2kg each, lined with polyethylene film cases.
(4) Osmanthus fragrans sausage: fresh pork that has passed the veterinary hygiene inspection is selected, minced, added with high-grade spices and seasonings, poured into natural casings, and cooked.
specification: the length is 36 ~ 38cm, and the straight length is 3 ~ 3.5cm
The sensory index, physical and chemical indexes and bacterial indexes are the same as those of the above varieties.
(5) Small sausage (hot dog), delicious sausage, delicious sausage and clove sausage: fresh pork that has passed veterinary hygiene inspection is selected, minced, added with advanced plant spices and seasonings, poured into plastic casings or natural casings, and cooked and roasted.
specification: small intestine: 12cm in length and 1.6cm in diameter. Casing: sheep casing.
delicious sausage, delicious sausage and clove sausage: 25cm in length, 4-4.5cm in diameter and 325g in weight. Casing: plastic casing. Sensory index: the surface of casing is dry, complete and smooth, the plastic casing is bright red, with strong smoothness, closely combined with stuffing, and free from mildew spots and pollutants. It tastes fragrant, smooth and delicious, and has the flavor of western spices.
The physical, chemical and bacterial indexes are all implemented according to China's health inspection standards.
(6) Vienna sausage: fresh pork, fresh beef and fresh chicken qualified by veterinary hygiene inspection are selected, boned, sorted, marinated with high-grade plant spices and seasonings, minced, stuffed, poured into natural sheep casing and steamed.
specifications: there are many specifications according to the composition, length, weight and packaging of raw materials.
sensory index: according to the above standard of western-style enema.
Physical, chemical and bacterial indicators: when exported to Japan, it shall be subject to Japanese standards for heating meat: the total number of bacteria: less than 1, /g; Escherichia coli: negative; Salmonella: negative; Staphylococcus aureus: negative.
The boiled beef products are beef and beef tendon which have passed the veterinary hygiene inspection or the acceptance of imported raw materials. After deboning, sorting, dicing and boiling in water at 1℃ for several minutes, the central temperature is kept above 7℃ for more than 1min, then stringing and quick-freezing. Specification: beef or beef tendon, beef tendon mixed string, etc., 2g, 25g, 3g and 35g for each string, packed in cartons lined with plastic sleeves, with 2 strings for each box.
Sensory index: It has the unique color and smell of beef skewers, no peculiar smell, no flying thorns, neat skewers and no impurities.
Physical, chemical and bacterial indexes: according to the standard of sausage exported to Vienna, Japan.
the inspection and hygiene supervision of exported meat products are the same as those of meat. Inspection basis: SN415-95 Inspection Rules for Export Pork Enema, SN425-95 Inspection Rules for Export Frozen Boiled Beef, SN369-95 Inspection Method for Export Hot Dog Sausage, SN412-95 Inspection Rules for Export Dried Beef and SN414-95 Inspection Rules for Export Pork Floss.
The sanitary inspection of imported meat products should be carried out according to the following standards:
Cured products: according to GB 2731-88 Hygienic Standard for Ham; GB 273-98 Hygienic Standard for Guangdong Bacon; GB 2726-96 Hygienic Standard for Braised Meat in Sauce; GB 2728-81 Hygienic Standard for Yaorou.
roasted products: conform to GB 2727-94 "Hygienic Standard for Barbecue Meat".
baked goods: same as above.
enema products: in line with GB 2725.1-94 Hygienic Standard for Meat Enema.
dehydrated meat products: beef jerky conforms to GB16327—1996 Hygienic Standard for Dried Meat and Preserved Meat; The dried meat floss shall conform to GB 2729-94 Hygienic Standard for Dried Meat Flocks.
for other meat products, please refer to GB 1147-88 Hygienic Standard for Sausages (Sausages) and Sausages. GB 1311-91 Hygienic Standard for Western-style Cooked and Smoked Ham.