The first batch of 4 group standards for prepared dishes in Henan was released

On December 21, the reporter learned from the Henan Food Industry Association that according to the relevant provisions of the "Henan Food Industry Association Group Standard Management Measures", after the review organized by the Henan Food Industry Association Standards Working Group, the "Livestock and Poultry By-products Prepared Vegetables", "Mutton and Its Products Prepared Vegetables Production Management Specifications", "Special Poultry Prepared Vegetables Production Management Specifications" and "Sauce Braised Meat Prepared Vegetables Production Process Quality Specifications" were officially released
.

"Prepared Vegetables of Livestock and Poultry By-products" stipulates the terms and definitions, classification, requirements, inspection methods, inspection rules, packaging, transportation, storage, etc.

of prepared dishes of livestock and poultry by-products.
Livestock and poultry by-products prefabricated dishes refer to pre-packaged dishes
that are processed by pretreatment, conditioning, packaging and other processes using livestock and poultry by-products as the main raw materials.
According to the different processing methods of the product before consumption, it can be divided into: ready-to-eat prepared dishes, instant prepared dishes, and ready-to-cook prepared dishes
.

The "Lamb and its Products Prepared Vegetable Production Management Specification" stipulates the terms and definitions of mutton and its products prepared vegetable production management, raw materials, auxiliary materials, food additives and packaging, plant and facilities, equipment and other requirements
.

Lamb and its products prefabricated dishes are mainly divided into three categories, one is raw quick-frozen lamb prefabricated dishes, the finished vegetables are processed by quick-frozen process and circulated and sold in the cold chain state of -18 °C, and edible mutton meat products need to be matured; The second is cooked refrigerated lamb prefabricated dishes, the finished vegetables can control the quality in the range of 0 °C ~ 8 °C, circulate and sell in the refrigerated state, and simply heat (or not heat) ready-to-eat lamb meat products; The third is cooked room temperature lamb prefabricated dishes, the finished vegetables are vacuum packaged, sterilized, the quality can be controlled at room temperature, and the lamb pre-made dishes
circulated and sold at room temperature.

The main scope of the "Regulations for the Management of the Production of Special Poultry Prepared Vegetables" is poultry allowed to be eaten by the state, such as pigeons and quail, in addition to traditional poultry
.

"Quality Specification for the Production Process of Marinated Meat Prepared Vegetables" Sauce marinated meat prefabricated dishes are made of fresh (frozen) livestock and poultry meat or edible livestock and poultry by-products as the main raw materials, and processed by a variety of processes into ready-to-eat or instant marinated meat prepared dish foods
.
According to the storage method of the product, it can be divided into quick-frozen sauce marinated dishes, refrigerated sauce marinated dishes, room temperature sauce marinated prefabricated dishes, etc.
, according to the different flavors of the product, it can be divided into five-spice original prefabricated dishes, other flavor prefabricated dishes, etc
.

(Edited by Li Chuang)