What is the national standard for marinated pork? What s the specifics?

The national standard for marinated meat is: GB T23586-2009 Marinated meat products with marinated sauce and marinated meat products.

Citation:

1. GB Food Hygiene Microbiology.

Total colony count assay.

2. GB Food Hygiene Microbiology - Coliform Bacteria.

Mensuration. 3. GB Food Hygiene Microbiology - Salmonella.

Inspection. 4. GB Food Hygiene Microbiology - Shigella Test.

5. GB Food Hygiene Microbiology - Staphylococcus.

Inspection. 6. GB Food Hygiene Microbiology - Hemolytic Streptococcus.

Inspection. 7. GB Food Hygiene Microbiology - Inspection of Meat and Meat Products.

Notes:

1. Avoid sun and rain when transporting products. It shall not be mixed and transported with items that are toxic, odorous or affect the quality of the product. The means of transport should be kept clean, dry and free of pollution. The transportation of products sold in bulk shall comply with the "Hygiene Management Practice for Bulk Food".

2. High-temperature sterilized pre-packaged products and products produced by canning technology should be stored in a cool, dry and ventilated place, and low-temperature sterilized products should be.

0 degrees Celsius. c 4 degrees Celsius cold storage.

Internal storage, the warehouse should be dust-proof, fly-proof, rodent-proof and other facilities. It should not be stored with items that are toxic, odorous, or affect the quality of the product. The product storage should be away from the wall and the ground, and stacked in a classified manner.

1 Scope. This standard specifies the hygienic requirements and inspection methods for marinated meat.

This standard is applicable to livestock and poultry meat and offal that have passed the veterinary health inspection as the main raw materials, and are supplemented by seasoning.

Cooked meat products made by boiling at high temperatures.

2 Reference Standards.

The provisions contained in the following standards constitute the provisions of this standard by reference in this standard. This specimen.

At the time of publication, the versions shown are valid, all standards will be revised, and all parties using this standard should use it.

Possibility of using the latest version of the following standards.

GB Food Hygiene Microbiology Colony Count Determination.

GB Food Hygiene Microbiology Coliform Determination.

GB Food Hygiene Microbiology Salmonella Test.

GB Food Hygiene Microbiology Shigella test.

GB Food Hygiene Microbiology Staphylococcus Testing.

GB Food Hygiene Microbiology Hemolytic Streptococcus Test GB Food Hygiene Microbiology Meat and Meat Products Inspection.

3 Hygiene requirements.

Sensory indicators. It has the inherent color, aroma, and taste of the product, and there is no foreign matter adhesion and no peculiar smell.

Microbiological indicators.

The microbiological indicators should be in accordance with the provisions of Table 2.

Table 1 Items.

Indicator factory sales.

Total number of colonies, g

Coliform bacteria, MPN 100g pathogenic bacteria.

Not to be detected Not to be detected.

Note: Pathogenic bacteria refer to intestinal pathogenic bacteria and pathogenic cocci.

4 Test Method.

Microbial indicators shall be implemented in accordance with regulations.

Braised pork in sauceEnforce the standardGBT23586.

Scope: This standard specifies the sauce beef.

terms and definitions, product classification, technical requirements, hygienic requirements for production and processing, inspection methods, inspection rules, labels, signs, packaging, storage, transportation and sales.

Introduction to Sauce Beef:

Sauce beef, a dish name, refers to a kind of meat made with beef as the main raw material and marinated with a variety of seasonings, which is a famous specialty dish from Hohhot, Inner Mongolia. It nourishes the spleen and stomach, strengthens the muscles and bones, and dissolves phlegm.

The effect of relieving wind and deficiency and balancing, quenching thirst and salivation, is suitable for depression of middle qi, shortness of breath and weakness.

Soreness and anemia.

It is eaten by people who have been sick for a long time and have yellow and dizzy faces.

Sauced beef retains the multiple functions of beef, such as nourishing the middle and nourishing qi, strengthening the muscles and bones, nourishing the spleen and stomach, etc., which can improve the body's ability to resist diseases, and is suitable for people with sour muscles and bones, yellow face, dizziness, shortness of breath, weakness and anemia.

Beef in soy sauce has a rich umami flavor and is often eaten as a side dish as a slicing dish. Eating soy sauce beef in winter also has the effect of warming the stomach and driving away cold, which is one of the best products for winter tonic.

Legal analysis: Sauce and marinated meat products (sauce and marinated meat) products shall be subject to GB2726-1996 "Hygienic Standard for Marinated Meat" and GB2728-1981 "Hygienic Standard for Meat and Meat", and edible starch shall not be added to the product during production and processing.

Legal basis: Food Safety Law of the People's Republic of China

Article 1 This Law is enacted in order to ensure food safety and protect the health and safety of the public.

Article 2: Those engaged in the following activities within the territory of the People's Republic of China shall comply with this Law:

1) Food production and processing (hereinafter referred to as food production), food sales and catering services (hereinafter referred to as food business);

2) production and operation of food additives;

3) The production and operation of packaging materials, containers, detergents, disinfectants and tools and equipment used for food production and operation (hereinafter referred to as food-related products);

4) The use of food additives and food-related products by food producers and traders;

5) storage and transportation of food;

6) Safety management of food, food additives, and food-related products.

The quality and safety management of primary products derived from agriculture (hereinafter referred to as edible agricultural products) for consumption shall comply with the provisions of the Law of the People's Republic of China on the Quality and Safety of Agricultural Products. However, the provisions of this Law shall be complied with in the market sale of edible agricultural products, the formulation of relevant quality and safety standards, the publication of relevant safety information, and the provisions of this Law on agricultural inputs.

Article 3 The food safety work shall be based on prevention, risk management, whole-process control, and social co-governance, and a scientific and strict supervision and management system shall be established.

Article 4 Food producers and traders shall be responsible for the safety of the food they produce and trade. Food producers and traders shall engage in production and business activities in accordance with laws, regulations and food safety standards, ensure food safety, be honest and self-disciplined, be responsible to the society and the public, accept social supervision, and assume social responsibility.

Article 5 The Food Safety Committee shall be established, and its responsibilities shall be stipulated by the Food Safety Committee. The food and drug supervision and management department shall supervise and manage food production and business activities in accordance with the responsibilities stipulated in this law and the provisions of the law. In accordance with the responsibilities of this Law and the provisions of the law, the administrative department of health shall organize and carry out food safety risk monitoring and risk assessment, and formulate and publish national food safety standards in conjunction with the food and drug supervision and administration department.

Summary. Small workshop braised meat implementation standards.

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GB2760-2014 braised meat food safety national standard requirements.

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Sauce and marinated meat products (sauce and marinated meat) products, the implementation of GB2726-1996 "Sauce Manuscript Confession Hong Marinated Meat Hygiene Standards" and GB2728-1981 "Meat Hygiene Standards", the product shall not be added to edible starch in the production and processing. If it is found that the enterprise uses the starch before the company, it can be judged that it is not a qualified product.

National food safety standard for braised meat.

GB2760-2014 Food Safety Standard for Braised Meat.

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According to GB 2760-2014 "National Standard for the Safety of Food Cautious Stove Products Food Additives for Carrying Width", it is not allowed to add benzoic acid in the production of sauce and marinated meat, so benzoic acid can never be detected in it.

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Is there still a standard.

At present, these are the only queries.

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First, the selection of materials is differentAnimal raw materials can be used for marinating, such as beef, chicken, duck, offal, etc., and plant-based raw materials, such as dried tofu, winter bamboo shoots, etc., while the sauce is mainly made of animal raw materials, specifically animal meat, offal, bones, heads, hooves, tails, etc.

Second, the soup is differentThe marinade should be retained, and the older the marinade (used many times), the better the taste of the marinated things, so the more valuable they are, and the sauce used in the sauce is freshly made, and the sauce should be thickened and poured on the marinated dishes after the sauce is finished. The cooking method of sauce is prevalent in the north, and the cooking method of marinating is prevalent in the south, so there is a saying of "southern marinated and northern sauce".

Third, the finished product is differentSauce products: The spices used are high, the sauce flavor is strong, and the seasoning flavor is heavy.

Marinated products: mainly use brine, the quantity of seasonings and spices is low, and the color is light.

Origin of halogen products:

The origin of halogen products can be traced back to the distant Warring States period. The earliest record of braised vegetables in the history books is the famous court dish "Lu Chicken" during the Warring States Period. "Chu Ci Summoning Spirits" and "Qi Min Yao Shu" record the production method of "Lu Ji".

According to these records, the paleographer Guo Moruo interpreted it as "braised chicken" in the "Qu Yuan Fu Jin Translation". Since then, the red marinated roast chicken and the white marinated white chopped chicken have been developed according to the "dew chicken".

Summary. GB T23586-2009 Sauce marinated meat products.

Citation: 1. GB Food Hygiene Microbiology - Determination of Total Bacterial Count.

2. GB Food Hygiene Microbiology - Coliform Bacteria Determination.

3. GB Food Hygiene Microbiology - Salmonella Test.

4. GB Food Hygiene Microbiology - Shigella Test.

5. GB Food Hygiene Microbiology - Staphylococcal Testing.

6. GB Food Hygiene Microbiology - Hemolytic Streptococcus Test.

7. GB Food Hygiene Microbiology-

What is the national standard for marinated pork? What's the specifics?

GB T23586-2009 Sauce marinated meat products. Citation: 1. GB Food Hygiene Microbiology - Determination of Total Bacterial Count.

2. GB Food Hygiene Microbiology - Coliform Bacteria Determination. 3. GB Food Hygiene Microbiology - Salmonella Testing. 4. GB Food Hygiene Microbiology Excavation - Shigella Detection.

5. GB Food Hygiene Microbiology - Staphylococcus del Chlorides test. 6. GB Food Hygiene Microbiology - Hemolytic Streptococcus Test. 7. GB Food Hygiene Microbiology-

Hope it helps, it's a pleasure to serve you.

Summary. Hello dear, sauce and marinated meat products (sauce and marinated meat) products, the implementation of GB2726-1996 "sauce and marinated meat hygiene standards" and GB2728-1981 "meat hygiene standards", the product shall not be added to edible starch in the production and processing.

Hello dear, sauce and marinated meat products (sauce and marinated meat Zhaoli class) products, the implementation of GB2726-1996 "sauce and marinated meat hygiene standards" and GB2728-1981 "meat hygiene standards", the wheel and the product in the production of Jiazu Tong search workers shall not add edible starch.

Pro, you can refer to the above two standards, if not, it is a non-conforming product.

Dear, describe it in words, I don't understand.

The executive standard of my label is GB T23586The purchaser said that the execution standard is incorrect, which execution standard should I follow.

Sauce and marinated meat products (sauce and marinated meat) products, the implementation of GB2726-1996 "sauce and marinated meat hygiene standards".

The raw materials of GB2726-1996 are also livestock and poultry, and he said that dog meat does not belong to livestock and poultry meat.

Dogs belong to the category of livestock and poultry, which is vexatious, just ignore him.

Summary. The national standard for marinated dog meat is: GB T23586-2009 Marinated meat products with marinated sauce and marinated meat products. <>

Citation: 1. GB Food Hygiene Microbiology - Determination of Total Bacterial Count. 2. GB Food Hygiene Microbiology - Coliform Bacteria Determination.

3. GB Food Hygiene Microbiology - Salmonella Test. 4. GB Food Hygiene Microbiology - Shigella Test. 5. GB Food Hygiene Microbiology - Staphylococcal Testing.

6. GB Food Hygiene Microbiology - Hemolytic Streptococcus Test. 7. GB Food Hygiene Microbiology - Inspection of Meat and Meat Products. Notes:

1. Avoid sun and rain when transporting products. It shall not be mixed and transported with items that are toxic, odorous or affect the quality of the product. The means of transport should be kept clean, dry and free of pollution.

The transportation of products sold in bulk shall comply with the "Hygiene Management Practice for Bulk Food". 2. High-temperature sterilized pre-packaged products and products produced by canning technology should be stored in a cool, dry and ventilated place, and low-temperature sterilized products should be stored in a refrigerated warehouse at 0 degrees Celsius C 4 degrees Celsius, and there should be dust-proof, fly-proof, rodent-proof and other facilities in the warehouse. It should not be stored with items that are toxic, odorous, or affect the quality of the product.

The product storage should be away from the wall and the ground, and stacked in a classified manner.

What standards should be implemented for marinated dog meat.

Hello Hello Sauce Braised Dog Meat National Standard Bridge Quasi is: GB T23586-2009 Sauce Braised Meat Products Braised Meat Products. <>

Citation: 1. GB Food Hygiene Microbiology - Determination of Total Bacterial Count. 2. GB Food Hygiene Microbiology - Coliform Bacteria Determination.

3. GB Food Hygiene Microbiology - Salmonella Test. 4. GB Food Hygiene Micro Filial Piety and Biology - Shigella Testing. 5. GB Food Hygiene Microbiology - Staphylococcal Testing.

6. GB Food Hygiene Microbiology - Hemolytic Streptococcus Test. 7. GB Food Hygiene Microbiology - Inspection of Meat and Meat Products. Notes:

1. Avoid sun and rain when transporting products. It shall not be mixed and transported with items that are toxic, odorous or affect the quality of the product. The means of transport should be kept clean, dry and free of pollution.

The transportation of products sold in bulk shall comply with the "Hygiene Management Practice for Bulk Food". 2. High-temperature sterilized pre-packaged products and products produced by canned food skillful staring process should be stored in a cool, dry and ventilated place, and low-temperature sterilized products should be stored in a refrigerated warehouse at 0 degrees Celsius C 4 degrees Celsius, and there should be dust-proof, fly-proof, rodent-proof and other facilities in the warehouse. It should not be stored with items that are toxic, odorous, or affect the quality of the product.

The product storage should be away from the wall and the ground, and stacked in a classified manner.

Sauce and marinated meat products (sauce and marinated meat) products are photographed Gao Xiang, and the implementation of GB2726-1996 "Hygienic Standards for Marinated Meat" and GB2728-1981 "Hygienic Standards for Meat Dishes" is carried out, and edible starch shall not be added to this product during production and processing.