Notice of China Food Industry Association on soliciting opinions on the group standard project plan of "Prepared Dishes - Inner Mongolia Style Beef Jerky"

In the near future, we plan to organize the formulation of the group standard of "Prepared Dishes - Inner Mongolia Style Beef Jerky", and the project is explained as follows:

 

1.
Purpose, meaning or necessity

 

Prepared dishes refer to finished or semi-finished dishes made of agriculture, livestock, poultry, water and other products as the main raw materials, with auxiliary materials after washing, cutting, preparation and other pre-processing treatment, consumers only need to simply cook or directly open after purchase
.
In 2021, the scale of China's prepared vegetable space is expected to reach 340 billion yuan, a year-on-year increase of 18%.

In the next 3-5 years, China's prepared vegetable industry is expected to become the next trillion catering market
.
Behind the huge market, the safety of prepared vegetable products has become the focus
of attention.

 

Inner Mongolian beef jerky, also known as "Inner Mongolia air-dried beef", "air-dried beef", "air-dried beef jerky", is a special product of Inner Mongolia and is known as "Genghis Khan's marching food"
.
Inner Mongolian beef jerky is derived from the war food of Mongolian iron horses, which is easy to carry and rich in nutrition
.
Inner Mongolian beef jerky is made of high-quality and pollution-free fresh beef from the steppe, combined with Mongolian traditional handicrafts and modern advanced technology, which is a good food for home travel and office
.

 

Air-dried beef is a unique product in Inner Mongolia and is known as "grassland meat gold"
.
In recent years, with the continuous expansion of the city scale and the continuous and rapid development of cultural tourism, beef jerky has become the food "business card" of Inner Mongolia, showing great market development potential
.
However, for the feelings of most beef jerky operators, the beef jerky market is not sluggish, the products cannot go outside the region, and the sales volume in the region is also limited
.
In the final analysis, the main reason is that the number of leading enterprises in the beef jerky industry is small, the scale is small, and the radiation driving ability is weak; There is no formation of a reasonable scalper deep processing industry chain, no main brand, lack of deep processing product derivative chain; The company's scientific and technological investment and research and development capabilities are low, lack of upstream and downstream product development capabilities, low processing grades, low standardization level, lagging pace of construction of agricultural standardized production bases, low degree of export of agricultural products, backward and extensive existing production processes, resulting in a large waste of beef resources, failure to form a series of beef products, beef industry is still at a low-level development level
.

 

How to deeply develop Inner Mongolian beef jerky, make it form a scale and industrialization, truly develop and grow, break into the supermarket of big cities, and put on the table of foreign citizens
.
However, it is difficult to achieve the scale and grade of existing air-dried beef enterprises alone, and it is necessary to integrate resources, take the road of intensification and industrialization, expand the scale, improve the grade, improve the popularity and expand the influence, which is conducive to the building of
the brand.

 

In view of this, it is recommended to formulate the standards of the Inner Mongolia flavor beef jerky industrial production technology group, stipulate the product classification, technical requirements, production process, inspection rules, labeling, packaging and transportation of Inner Mongolian beef jerky, and then standardize the processing specifications of Inner Mongolian beef jerky and improve the quality standards
of products.

 

2.
Scope and main technical content

 

This document specifies the terms and definitions, product classification, technical requirements, production process, inspection rules, labeling, packaging and transportation
of prepared dishes - Inner Mongolian style beef jerky.

 

This document applies to the production, inspection and sale
of prepared dishes - Inner Mongolian style beef jerky.

 

3.
A brief description of the domestic and international situation

 

While the prepared vegetable industry track continues to expand, relevant standards are also being introduced
.
On June 6, Jingdong Supermarket and China Prepared Vegetables Industry Alliance released and implemented the first "Buddha Jumping Wall Prefabricated Dish Standard"
for e-commerce channels.
On June 2, the Chinese Cuisine Association released the group standard of "Prepared Dishes", which will be implemented
on July 2 this year.
On May 31, the Nanning Municipal Market Supervision Bureau issued the first batch of local standards
in Nanning: "Terminology of Prepared Dishes", "Classification of Prepared Dishes" and "Code of Practice for Cold Chain Distribution of Prepared Dishes".
On May 23, the group standard of "Technical Specifications for Prepared Vegetable Processing" mainly drafted by Linyi Food Industry Association was officially released
on the national group standard information platform.
On May 16, the Guangdong Province Joint Research Institute of Prepared Vegetables Industry released the first batch of 7 group standards for prepared vegetables, including "General Principles for the Construction of Prepared Vegetables Standard System", "Definition and Classification of Prepared Vegetables Terminology", "Safety and Health Requirements for Fermented Vegetables", "Quality Standards for Sauerkraut Fish Processing Fermented Mustard Vegetables", "Technical Regulations for Fermented Mustard Processing of Sauerkraut Fish", "Safety and Health Requirements for Raw Materials for Prepared Vegetables and Fish", and "Quality Standards for Sauerkraut Fish Fillets"
.
On April 27, the group standard of "Quality Evaluation Specification for Pre-made Dishes" led by Jiangsu Catering Service Standardization Technical Committee and Jiangsu Catering Association was released
.

 

In addition, while the relevant standards for prepared dishes are continuously released, there are also standards that are in the stage
of project establishment for comments.
On May 29, the China Food and Packaging Machinery Industry Association issued a notice
on the drafting of two group standards, including "Green Manufacturing Prefabricated Dish Processing Production Line".
Jingdong Fresh will also plan to release standards and specifications
for other related pre-made dishes such as "low-temperature lunch meat standard", "grilled sausage standard" and "beef ball standard".

 

At present, there are 5 current standards for beef jerky, including 1 national standard, 3 local standards, 1 group standard, the above standards are mainly for the terms and definitions of beef jerky, raw materials and requirements production process, quality requirements, nutritional indicators and other content of the provisions of the lack of beef jerky as raw materials, industrial production of prefabricated dishes, in order to make Inner Mongolia style beef jerky bigger and stronger, it is necessary to develop the promotion and application of beef jerky in prefabricated dishes, and promote the industrial technology upgrading of Inner Mongolian beef jerky.
Realize the scale and industrialization of
beef jerky in Inner Mongolia.

 

I will now solicit opinions on the above project plan, if there are any different opinions, please return the opinions and reasons to our email address before October 29, 2022: cnfia@vip.
163.
com no reply is deemed to be agreed
.