Standard No.:	T/JHHTA 0001-2019
English Name:	Jinhua ham tradition machining technology
Chinese Name:	金华火腿传统加工规程
Professional Classification:	T/    Social Organization Standard
ICS Classification:	67.120.10 67.120.10    Meat and meat products 67.120.10
Issued on:	2019-12-31
Implemented on:	2020-1-10
Status:	valid
Target Language:	English
File Format:	PDF

本标准规定了金华火腿传统加工规程包括加工前的准备、原料选择、修割腿胚、上盐腌制、洗晒整形、上楼发酵、落架分级、堆叠后熟、成品检验、工艺要求得到满足的验证方法、具体操作规程和要求