Some standard content:
GB18357—2001
All technical contents of this standard are mandatory. This standard is formulated in accordance with the "Regulations on the Protection of Products from Places of Origin" and GB17924—1999 "General Requirements for Products from Places of Origin". The nitrite limit index specified in this standard is stricter than GB2731—1988 "Ham Hygiene Standard"; the trimethylamine nitrogen limit index is consistent with the first-level index in GB2731-1988; the peroxide value limit index is consistent with the second-level index in GB2731-1988. This standard specifies the moisture and salt indexes that are not specified in GB2731—1988 and SB/T10004—1992 "Chinese Ham". This standard takes the reasonable content of SB/T10004—1992 and highlights the sensory indexes of traditional Xuanwei ham. Appendix A and Appendix B of this standard are both standard appendices. This standard was proposed by the Yunnan Provincial Quality and Technical Supervision Bureau. This standard is under the jurisdiction of the Standardization Working Group for Products from Places of Origin. The drafting units of this standard are: the Quality and Technical Supervision Bureau of Qujing City, Yunnan Province, the Quality and Technical Supervision Bureau of Xuanwei City, and Xuanwei Food Company. The main drafters of this standard are: Xie Jian, Zhang Faming, Zheng Guoan, Zhang Jin, and Liu Yong. I
1 Scope
National Standard of the People's Republic of China
Xuanwei ham
Xuanwei ham
GB18357—2001
This standard specifies the scope of origin, definition, raw material requirements, traditional process requirements, product classification, product technical requirements, test methods and marking, packaging, transportation, and storage of Xuanwei ham. This standard applies to Xuanwei ham, a product of origin approved and protected by the administrative department of quality and technical supervision of the State Council. 2 Referenced Standards
The provisions contained in the following standards constitute the provisions of this standard through reference in this standard. When this standard was published, the versions shown were all valid. All standards are subject to revision. Parties using this standard should explore the possibility of using the latest version of the following standards. GB191—2000 Pictorial marking for packaging, storage and transportation
GB2707—1994 Hygienic standard for pork
GB2731—1988
3 Hygienic standard for ham
GB/T5009.33—1996 Determination of nitrite and nitrate in food GB/T5009.37—1996 Analysis method for edible vegetable oil hygienic standard GB5461—2000 Edible salt
GB/T6388—1986 Transport Packaging, receiving and dispatching marks GB7718-1994 General standard for food labeling GB/T9695.8-1988 Determination of chloride content in meat and meat products GB/T9695.15-1988 Determination of moisture content in meat and meat products GB12694-1990 Hygienic standards for meat processing plants 3 Scope of origin
The scope of origin of Xuanwei ham is limited to the geographical scope approved by the quality and technical supervision administrative department of the State Council in accordance with the "Regulations on the Protection of Products from Origin", see Appendix A (Appendix to the standard). 4 Definitions
This standard adopts the following definitions.
4.1 Xuanwei ham
Ham and its products with three-point fragrance, bright red meat color and rich aroma are made from fresh pig hind legs raised within the scope of origin and processed by traditional techniques within the scope of origin. 4.2 Primary ham
Ham that has been cured and matured but not trimmed or packaged. 4.3 Extra hams Refine ham
A whole ham made from the superior or first-grade ham that has been washed, dried, trimmed and packaged. Approved by the State Administration of Quality and Technical Supervision on 2001-04-19 and implemented on 2001-12-01
4.4 Centre of ham
The femur of the ham.
4.5 Grease head
A part of the ham, near the sacrum. GB18357—2001
4.6 Spice with small sharp-pointed stick The aroma emitted after the bone stick is inserted into the ham muscle and pulled out. 4.7 Cylinder ham
The hoof of the ham.
4.8 Crown ham
The essence of ham, the part from the middle of the tibia to the middle of the femur, has a trapezoidal appearance. 5 Product classification and grading
5.1 Product classification
Xuanwei ham is divided into original ham, fine ham and split ham. Split ham is divided into block ham, slice ham, diced ham and shredded ham. The classification of block ham is shown in Table 1.
Classification of block ham
Ham with skin and bones
Block ham
5.2 Product classification
Ham with skin and bones
Ham without skin and bones
Pure lean ham
Golden leg
Crown leg
Raw legs are divided into superior, first-class and qualified products according to the differences in aroma, fullness of the leg heart muscle, cross-edge size, fat film thickness and leg and foot thickness. Cut legs should be processed with superior or first-class raw legs, and fine legs are divided into superior and first-class. 6 Technical requirements
6.1 Raw materials and auxiliary materials
6.1.1 Pig breeds
Commercial pigs that are crossbred with matching lines and two-way and three-way crossbred pigs with black gold pig bloodline should be selected. 6.1.2 Pig feeding
Feed with a variety of feeds, mainly green feeds that are rich in nutrients and have good palatability. Feeds that meet relevant feed standards and feed hygiene standards should be selected. The feeding period is about 240 days. 6.1.3 Slaughter and quarantine
Should comply with the provisions of relevant national standards.
6.1.4 Fresh legs
6.1.4.1 Fresh legs should comply with the provisions of GB2707, with intact muscles and fat, no congestion; the epidermis is white and without scars, no coarse or fine hair, small cross-edges, and smooth knife paths; the sacrum, coccyx, and ischium are intact; the shape is like a pipa or willow leaf; the weight of a single leg is 7kg to 15kg. 6.1.4.2 The cooling time of fresh legs under natural conditions is 10h to 12h, and they should be ventilated, clean, and pollution-free during cooling. 6.1.5 Salt requirements
First-class edible salt produced by Pinglang Salt Mine in Yunnan Province that complies with GB5461 should be used. 6.2 Traditional process
6.2.1 Traditional process flow
Fresh legs trimming and shaping - pickling, stacking, turning and pressing - washing, drying and shaping - hanging and air drying - fermentation2
6.2.2 Pickling time for fresh legs
GB18357—2001
Should be pickled from the beginning of frost in the current year to the beginning of spring in the next year, and the period from pickling to fermentation and maturity should be no less than 10 months. 6.3 Process hygiene
Should comply with the provisions of GB12694.
6.4 Sensory characteristics
The sensory characteristics of the original leg shall comply with the provisions of Table 2. Sensory characteristics of the original leg
Tissue state
Superior quality
Shape like a pipa or willow leaf, with straight legs and hoof shells, the muscles of the leg center are prominent and full, the side is small, the fat is thin, the legs and feet are thin and undamaged
Shape like a pipa or willow leaf, with straight legs and hoof shells, the muscles of the leg center are slightly flat, the side is moderate, the fat is thin, the legs and feet are slightly damaged
The skin is waxy yellow or light yellow, the meat surface is green moldy or brownish yellow, and the muscle section is rose or peach. The fat section is white or slightly reddish and shiny. The bone marrow is pink or waxy yellow, shiny. Qualified products
Shaped like a pipa or willow leaf, with straight legs and hoof shells, flat muscle in the center of the leg, large cross edge and fat, thick legs and feet, and slightly damaged
The skin is waxy yellow or light yellow, the meat is green moldy or brownish yellow, and the muscle cut surface is deep rose or dark red. The fat cut surface is white or light yellow with poor luster. The bone marrow is pink or waxy yellow with poor luster
There are no cracks on the meat surface, and the skin and meat are not separated. The muscle is dry and dense, and the fat is tender and smooth. The meat is tender and fragrant
The taste is delicious, fragrant and sweet
The sensory characteristics of the lean leg should meet the requirements of Table 3. Sensory characteristics of fine leg
Tissue stateWww.bzxZ.net
Superior quality
The top one has a clear fragrance, the middle and bottom ones have no peculiar smell
The meat is slightly coarse, the salt taste is salty, and the aroma is bland. Premium quality
Shape is like a pipa or willow leaf, the foot is straight, with hoof shell, the muscle of the leg is prominent and full. Shape is like a pipa or willow leaf, the foot is straight, with hoof shell, the muscle of the leg is slightly flat, full, small span, thin fat, thin legs and feet
Span and fat are moderate, thin legs and feet
The skin surface is waxy yellow or light yellow, and the meat surface and muscle cut surface are rose or pink. The fat cut surface is white or slightly reddish and shiny. The bone marrow is pink or waxy yellow and shiny
The meat surface has no cracks, and the skin and meat are not separated. The muscle is dry and dense, the fat is tender and smooth, and the three skewers are fragrant. The taste is delicious, the meat is tender, fragrant and sweet. The sensory characteristics of block ham should comply with the requirements of Table 4. Table 4 Sensory characteristics of block ham
Ham with skin and boneless
Ham without skin and bone
Pure lean ham
In the shape of an overall strip, square or trapezoid, it is composed of at most 3 pieces (1 large piece and 2 small pieces, and the weight of the large piece is not less than 85% of the weight of the whole piece). The pieces are arranged in a consistent manner, the combination is tight, neat and beautiful. The skin is waxy yellow or light yellow
color, the meat surface and muscle cut surface
rose or pink, and the fat
fat cut surface is white or slightly red
color, shiny||tt ||Tissue state
Meat surface and muscle cut surface are rose
or pink, fat cut surface is white or slightly red, with
Meat cut surface is tight, fat is tender and smooth
Has the inherent aroma of Xuanwei ham
Delicious taste, tender meat, fragrant and sweetMeat surface and muscle cut surface are rose
or pink, fat cut surface is white or slightly red, with
Meat cut surface is tight
Golden money leg, crown leg
Column shape or trapezoidal shape, covered with cortex, upper and lower ends of muscle, fat exposed, smooth skin surface waxy yellow or light yellow, meat surface and muscle cut surface are rose or pink. Fat cut surface is white or slightly red, shiny. Bone marrow is pink or waxy yellow, shiny
Muscle section is compact, fat is tender and smooth
GB 18357—2001
6.4.4 The sensory characteristics of sliced ham, diced ham and threaded ham shall comply with the requirements of Table 5. Table 5 Sensory characteristics of sliced ham, diced ham and threaded hamItem
Organization state
Sliced ham
Uniform thickness, uniform size, neatly arrangedMuscle section is rose or pink, fat section is white or slightly reddish, shiny
Muscle section is compact, fat is tender, smooth and slightly softIt has the inherent aroma of Xuanwei ham
Delicious taste, tender meat, fragrant and sweetPhysical and chemical indicators shall comply with the requirements of Table 6.
Diced ham
Irregular shape
Threaded ham
Uniform thickness, consistent length, neatly arranged Muscle section rose or pink
Muscle section compact
Table 6 Physical and chemical indicators
Lean meat ratio Original leg, %
Lean leg, %
Moisture (based on lean meat), %
Salt (based on NaCl in lean meat) %
Nitrite (based on NaNO2), mg/kg Trimethylamine nitrogen, mg/100g
Peroxide value (based on fat), meq/kg6.6Negative deviation and average deviation of net content
Superior quality
First-class quality
The negative deviation of the net content of a single package shall comply with the provisions of Table 7, and the average deviation of each batch shall be greater than or equal to 0. Table 7
Negative deviation of net content of a single piece
Net content, Q
100g~200g
200g~300g
300 g~500 g
500g~1000g
1kg10kg
10kg~15kg
Test method
7.1 Sensory properties
7.1.1 Appearance
Observe the appearance quality under natural light.
7.1.2 Color, texture
Negative deviation (or percentage of Q)
7.1.2.1 Original leg, fine leg: Cut the ham from the center of the leg with a straight knife and observe the color and texture under natural light. 7.1.2.2 Block ham, sliced ham, diced ham, and shredded ham: observe the color and tissue state under natural light. 7.1.3 Aroma
7.1.3.1 Raw leg and fine leg: use bone picks for inspection. 4
Qualified products
GB18357—2001
7.1.3.2 Method of picking: insert the bone pick into the muscle at the specified position, and quickly smell its odor after pulling it out. After the bone pick is pulled out, the needle hole must be sealed with fat. Before the second picking, the bone pick should be inserted into the fat and wiped clean. 7.1.3.3 Picking position: The first pick (upper pick) of raw leg and fine leg is near the joint between the femur and tibia, the second pick (middle pick) is at the junction of the pubic bone and femur, and the third pick (lower pick) is at the tendon of the ischium. See Appendix B (Appendix to the standard). 7.1.3.4 Depth of skewering: vertically insert 1/3~2/3 of the thickness of the ham. 7.1.3.5 Block ham, sliced ham, diced ham, shredded ham: take out from the packaging and place in a clean container to absorb the smell. 7.1.4 Taste
7.1.4.1 Original leg, fine leg: slice part of the leg heart muscle, put into a steamer after boiling water for 20 minutes, and taste it. 7.1.4.2 Skin-on boneless ham, skinless boneless ham, pure lean ham: slice the middle muscle part, put into a steamer after boiling water for 20 minutes, and taste it.
7.1.4.3 Golden coin leg, crown leg: slice the middle muscle, put into a steamer after boiling water for 20 minutes, and taste it. 7.1.4.4 Sliced ham, diced ham, shredded ham: put into boiling water with the packaging bag and cook for 20 minutes, remove the packaging bag, and taste it. 7.2 Lean meat ratio
Scrape the ham clean, remove the claws, skin and bones, weigh the lean meat (including inter-meat fat) and fat, and then calculate the ratio of lean meat to fat and lean meat.
The lean meat ratio is calculated according to formula (1).
X(%)=m/(m+m)X100
Where: X is the ratio of lean meat to fat and lean meat, %m is the weight of lean meat, g,
m1 is the weight of fat, g.
7.3 Moisture and salt content
(1)
Take 200g of pure lean meat, mince it with a meat grinder and mix it with a spoon. Moisture content is determined according to GB/T9695.15, and salt content is determined according to GB/T9695.8.
7.4 Nitrite
Determine according to GB/T5009.33.
7.5 Trimethylamine nitrogen
Determine according to 5.1 of GB2731.
7.6 Peroxide value
Take 200g of the fat part, mince and mix with a meat grinder, then take 20g and extract the fat with petroleum ether (boiling range 30℃～60℃), remove the petroleum ether, dry, and determine according to 4.2 of GB/T5009.37. 8 Marking, packaging, transportation, purchase and storage
8.1 Marking
8.1.1 The sales packaging marking shall be implemented in accordance with the provisions of GB7718, and Xuanwei ham, the name of the place of origin and the special mark of the products of the place of origin of the People's Republic of China shall be marked in a conspicuous position. 8.1.2 The transportation packaging shall comply with the provisions of GB191 and GB/T6388, and shall be marked with Xuanwei ham, the name of the place of origin and the special mark of the products of the place of origin of the People's Republic of China. 8.2 Packaging
The packaging materials shall comply with the relevant food hygiene standards. 8.3 Transportation
The products shall be lightly loaded and handled, not heavily pressed, protected from the sun and rain, and shall not be mixed with toxic substances. The means of transport shall be clean, dry, and meet the hygienic requirements.
The finished products shall be lightly loaded and handled, not heavily pressed; there shall be facilities to protect them from the sun and rain; they shall not be mixed with toxic substances. The means of transport shall be clean, dry, and meet the hygienic requirements.
8.4 Purchase and storage
GB18357—2001
8.4.1 The storage warehouse shall be ventilated, cool, dry, and clean, and shall be protected from high temperature, moisture, insects, and rodents. Storage method: The original legs and refined legs shall be stacked or hung, and the piles shall be checked and turned frequently. Block ham, slice ham, diced ham, shredded ham 8.4.2
Ham is packed into the packaging box, and the stacking height should be convenient for extraction. Yiwei Fire Service Origin Protection Area Map
GB18357—2001
Appendix A
(Appendix to the standard)
Xuanwei Ham Origin Area
Guizhou Province
Paibanqiang
Municipal Government Station
School (Town) Station
Protected Area
Leixin County
Multi (Town) Boundary
GB 18357—2001
Appendix B
(Appendix to the standard)
Schematic diagram of the stamping area
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