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"Bone Broth Seasoning", "Children's Meat Products", "Taiwan Style Grilled Sausage" and "Fruit Smoked Sausage" Four group standard seminars were held online

 Last Update: 2021-08-27
 Source: Internet
 Author: User

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August 10, 2021, "soup seasoning ," "Children of meat ," " Taiwan flavor Sausage," "fruit smoked gut" four groups Standard successful convening of the meeting to discuss online
.
Zhu Dazhou, deputy director of the Science and Technology Department of the Institute of Food and Nutrition Development, Ministry of Agriculture and Rural Affairs, Zhang Yuanfei, chief engineer of China Meat Association, Liu Sha, secretary-general of the branch, expert Wang Xumao, expert Zhang Ziping, deputy director of the Research Department of China Meat Research Center Bing, Sichuan Gaojin Industrial Group Co.
, Ltd.
, New Hope Liuhe Co.
, Ltd.
, Shandong Tianbo Food Ingredients Co.
, Ltd.
, Henan Shuanghui Investment and Development Co.
, Ltd.
and more than 20 representatives attended the seminar
.
Liu Lei, Deputy Secretary-General of China Meat Association presided over the meeting
.

At the beginning of the meeting, Deputy Secretary-General Liu Lei introduced the participants one by one and thanked all the experts, scholars, staff, and business representatives for attending the meeting
.

　　In the discussion meeting on the group standard of "Bone Broth Seasonings", after discussion, the participants thought whether it is reasonable to classify the five indexes of processing, product form, technology, flavoring, and ready-to-eat; different perceptions of bone broth products Key considerations are given to the composition indicators of the product
.
Representatives of participating companies exchanged opinions on various indicators and combined with their own production experience
.

　　In the discussion meeting on the group standard of "Children's Meat Products", after discussion, the participants believed that the upper limit of the applicable children's age; product safety indicators; basic product requirements and microbial content should be considered
.

　　In the discussion meeting on the group standard of "Taiwanese Sausage Sausage", after discussion, the participants thought that how to refine the product characteristics to enrich and improve this standard; the degree of matching between the standard content and the name; how the product input and grading system should be formulated and carried out Key considerations
.

　　In the discussion meeting of the group standard of "Fruit Smoked Sausage", after discussion, the participants agreed that the standard should cover raw materials such as smoking liquid; how to improve the technical requirements; how to express the unique aroma of the fruit; the product is unique The color; whether the quarantine and pre-packaging requirements are reasonable should be considered
.

　　In addition to the above key content, the participants also considered and adjusted the terms, definitions, product scope division, physical and chemical indicators, inspection methods, and factory indicators in the four group standards in order
.
Deputy Secretary-General Liu Lei emphasized that the goal of standard revision should be comprehensive, straightforward, and practical.
It is hoped that all companies can continue to actively cooperate and provide relevant data.
The drafting team will conduct investigations based on disputes and data, and make continuous changes to the four group standards.
Optimization to further ensure the quality of related products
.

Seasoning Meat Products Taiwan Smoked and Grilled Standard

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