What are the classifications of meat products?

Abstract: All meat products with livestock and poultry meat as the main raw material and seasoning, regardless of processing technology, are called meat products. So what are the classifications of meat products? What are the specifications and packaging requirements of meat products? Let me introduce you to the relevant knowledge of meat processing. Processing methods of meat products Classification of meat products What are the specifications and packaging requirements of meat products?

Processing mode of meat products

Meat can be divided into pickled products, roasted products, roasted products, enema products, dehydrated meat products and boiled meat products according to processing methods, and its specifications and packaging requirements should be formulated in detail according to the provisions of foreign trade contracts.

(1) Cured meat product: It is a kind of meat product, such as ham, bacon, etc., which is cured and trimmed 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) Baked products: meat products cooked from raw meat and various ingredients in a pot, including sauce, sauce, halogen, smoked, rotten, oil and other meats.

(3) Baked products: raw meat is processed, then added with various ingredients and put into the oven to make it. The finished products are crispy outside and tender inside, 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 made by processing raw meat and filling it into casing or belly. Enema products exported from China can generally be 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, arc, ring, string, ball and so on. Processing is divided into raw, semi-cooked, cooked, smoked and smoked. There are light, garlic, spicy, sweet, spiced, osmanthus, rose, clove and other flavors. Raw materials include whole starch, partial starch and no starch.

(5) Dehydrated meat products: Raw meat is processed, sorted, added with ingredients, dehydrated at high temperature or sunlight, and has low water content, which is convenient for long-term storage and carrying, such as beef jerky and floss.

(6) Boiled meat products: The raw meat is boned, sorted, cut into pieces and boiled in boiling water for a certain period of time. Can be divided into boiled pork products and boiled beef products.

What are the classifications of meat products?

China meat products

Fried rice with bacon

Raw meat products are made from fresh meat with various seasonings through pickling, baking (or drying, air drying, dehydration), smoking (or not smoking) and other processes.

bacon

Raw meat products are made from fresh meat, salted with salt and other auxiliary materials.

China ham

Fresh pig hind legs with skin, bones and claws are made into raw meat products with unique flavor through pickling, cleaning or air drying and fermentation.

Dry cotton thread

Using lean meat of livestock and poultry as the main raw material, after finishing, cutting, cooking, skimming, seasoning, collecting soup, frying and kneading, the muscle fiber is fluffy into flocculent cooked meat products.

Dried meat

Cooked meat products are made from lean meat of livestock and poultry by trimming, pre-cooking, cutting into pieces (or slices or strips), seasoning, re-cooking, collecting soup and drying.

Dry cereal

Cooked meat products are made of lean meat, such as pigs and cattle, which are stripped of tendons and fat, sliced (or minced), seasoned, pickled, smeared, dried and baked.

Braised pork products with sauce

Fresh (frozen) livestock and poultry meat and edible by-products are put into water with salt, soy sauce (or without salt) and spices, and processed by pre-cooking, soaking, cooking, sauce making (marinating) and other processes.

Meatflavoredwithfermentedrice, a bad meat product.

Meat products made of livestock and poultry meat, using distiller's grains or aged grains instead of sauce or marinade.

Smoked products

Meat products produced by smoking and roasting as the main processing method.

Chinese sausage (sausage, air-dried sausage)

Raw and dried sausage products are made of meat such as livestock and poultry as the main raw materials, chopped or chopped, added with auxiliary materials such as salt, wine and sugar according to a certain proportion, mixed evenly, pickled, packed into casings, baked, aired or air-dried.

Fresh vegetable products

Raw meat sausage products are made by mincing raw meat, adding auxiliary materials and pouring into casing.

Smoked fresh sausage, a kind of raw smoked sausage

Raw meat sausage products are made by mincing (or chopping) raw meat, adding auxiliary materials, filling into casing and then smoking.

Semi-dry sausage and semi-dry sauce

Minced meat is fermented by microorganisms, and some water is removed during heat treatment and smoking.

Dried sausage sauce

Drying raw sausage products by microbial fermentation to remove 20%-50% water.

Prepare meat products

A series of flavor raw meat products are made by using fish meat of livestock and poultry as the main raw material, adding or not adding seasonal vegetables and/or auxiliary materials and food additives, and rolling (or not rolling), cutting or rolling, mixing and stirring (or not mixing), molding (or preheating), packaging, cooling (or freezing) and other processes.

meat pie

Cooked meat products are made of livestock and poultry meat as the main raw material through the processes of mincing (or chopping and emulsifying), seasoning, molding, cooking and smoking (or not smoking).

bacon

Raw meat products are made of fresh (frozen) livestock and poultry meat (or their own flesh and blood) and by-products as raw materials, supplemented by auxiliary materials such as salt, seasoning and food additives, and processed by sorting, injecting (or not injecting), rolling (or stirring, chopping), pickling, cutting (or forming), packaging and refrigeration.

Western meat products

Smoked Ham

Cooked ham meat products are made of livestock and poultry meat as the main raw materials, which are carefully selected, cut into pieces, marinated by salt water injection (or soaked in salt water), added with auxiliary materials, then rolled, stuffed (or not stuffed), cooked, smoked (or not smoked), cooled and packaged.

Smoked sausage

Sausage cooked meat products are made of livestock, poultry and fish as the main raw materials, after finishing, pickling (or not pickling), mincing, adding auxiliary materials, stirring (or chopping), emulsifying (or not emulsifying), filling (or not filling), baking, cooking, smoking (or not smoking), cooling and other processes.

Sausage products

Chopping, curing (or not curing), chopping and mixing livestock and poultry meat, emulsifying into minced meat, diced meat, minced meat or other mixtures, adding seasonings, spices and fillers, pouring into casing (or molding), roasting, steaming, smoking, fermenting and drying (or several of them) to make cooked meat products.

blood sausage

Animal blood or mixed animal meat or tongue, skin and fat are used as raw materials, which are poured into casing after relevant procedures and cooked or smoked at low temperature.

Fermented sausage

The sausage product is prepared by mixing minced pork (or beef), animal fat, salt, sugar, starter and spice, filling into casing, and fermenting with microorganisms.

bacon

Meat products are usually made from pig's back meat, belly meat, neck meat or shoulder meat by injection, pickling, rolling, molding (or not), drying, smoking (or not) and baking.

ham

Fresh (frozen) livestock and poultry meat is a kind of meat product, which takes boned or deboned, whole or minced as raw materials, and is made by injection (or not 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 are seasoned, filled (or not) and shaped, including Chinese and western sausage and peeled sausage.

Specification and packaging requirements of meat products;

(1) Plastic sausage: Select fresh pork that has passed veterinary hygiene inspection, chop it up, add high-grade rose spices and seasonings, pour it into plastic casing and cook it.

Specification: length 10 ~ 20cm, diameter 4 ~ 4.5cm, 200g each.

Sensory indicators: plastic casing, bright red, translucent, smooth and complete, clean, closely combined with sausage stuffing, solid and elastic, dense section, rose-red meat slices and white fat diced meat.

Physical and chemical indicators and bacterial indicators are implemented according to China's national standards.

Packing: every 5 kg is packed in a small box, and each carton is packed in 4 small boxes with a net weight of 20 kg.

(2) Rose sausage: fresh pork qualified by veterinary hygiene inspection is selected, chopped, added with advanced plant spices and seasonings, poured into natural casings and cooked.

Specification: length 40 ~ 42 cm, diameter 5 ~ 5.5 cm.

Sensory index: the casing is dry, complete, dark red, with small wrinkles, closely combined with stuffing, and free from mildew and pollutants. The intestine is firm, elastic to the touch, with dense section, rose red and obvious rose fragrance.

Physical, chemical and bacterial indexes are all implemented according to China's national standards.

Packing: packed in cartons of 20kg each, lined with polyethylene film boxes.

(3) Sanxian sausage: fresh pork that has passed the veterinary hygiene inspection is selected, chopped, added with high-grade plant spices and seasonings, poured into natural casings, and cooked.

Specification: length 16 ~ 18cm, diameter 2 ~ 3cm.

Sensory index: casing is dry, complete, bright red, with small wrinkles, closely combined with stuffing, free from mildew and pollutants. The intestine is firm, elastic to the touch, dense in section, rose red, and 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 of 20kg each, lined with polyethylene film boxes.

(4) Sweet-scented osmanthus sausage: fresh pork qualified by veterinary hygiene inspection is selected, chopped, added with high-grade spices and seasonings, poured into natural casing and cooked.

Specification: 36 ~ 38cm long and 3 ~ 3.5cm straight.

Sensory index, physical and chemical index and bacterial index are the same as those of the above varieties.

(5) Small sausage (hot dog), delicious sausage, delicious sausage and clove sausage: choose fresh pork that has passed the veterinary hygiene inspection, chop it up, add high-grade plant spices and seasonings, pour it into plastic casing or natural casing, cook it and bake it.

Specification: small intestine: length 12cm, diameter 1.6cm casing: sheep casing.

Delicious sausage, delicious sausage and clove sausage: 25cm long, 4-4.5cm in diameter and 325g in weight. Shell: plastic shell. Sensory index: the surface of casing is dry, complete and smooth, and the plastic casing is bright red with strong smoothness, which is closely combined with stuffing, without mildew spots and pollutants. It tastes smooth and delicious, with the taste of western spices.

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, pickled with high-grade plant spices and seasonings, minced, stuffed, poured into natural sheep casing and steamed.

Specification: There are many specifications according to the composition, length, weight and packaging of raw materials.

Sensory index: according to the above western enema standards.

Physical, chemical and bacterial indicators: when exported to Japan, the Japanese standard for heated meat shall prevail: the total number of bacteria: below 654.38+ 10,000 /g; Escherichia coli: negative; Salmonella: negative; Staphylococcus aureus: No.

Boiled beef products are beef and beef tendons that have passed the veterinary hygiene inspection or the acceptance of imported raw materials. Boning, sorting, dicing, and boiling in water at 100℃ for several minutes to keep the central temperature above 70℃ and above 1 min. Then string them together and freeze them quickly. Specification: beef or beef tendon, beef tendon mixed string, etc. 20 grams, 25 grams, 30 grams and 35 grams per string, packed in cartons lined with plastic sleeves, 200 strings per 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: SN0414-95-95 Inspection Rules for Export Pork Enema, SN0425-95 Inspection Rules for Export Frozen Boiled Beef, SN0369-95 Inspection Method for Export Hot Dog Sausage, SN04 12-95 Inspection Rules for Export Dried Beef, SN

The sanitary inspection of imported meat products shall be carried out according to the following standards:

Pickled products: according to GB 273 1-88 ham hygiene standard; GB 2730-98 Hygienic Standard for Guangdong Bacon; GB 2726-96 Hygienic Standard for Braised Meat in Sauce; GB 2728-81Hygienic standard for meat dishes.

Barbecue products: comply with GB 2727-94 Hygienic Standard for Barbecue.

Baked products: same as above.

Enema products: comply with GB 2725. 1-94 Hygienic Standard for Meat Enema.

Dehydrated meat products: beef jerky meets GB 16327— 1996 Hygienic Standard for Dried Meat and Bacon; The meat floss should meet the hygienic standard of GB 2729-94.

Other meat products refer to GB 10 147-88 sausage (sausage) and sausage hygiene standards. GB13101-91Hygienic standard for western cooked smoked ham.