This Standard specifies the classification scope and requirements of various canned foods.
This Standard is applicable for defining the category of canned food.
2 Classification
2.1 Canned meat
It can be classified into the following categories according to the different processing and seasoning methods.
2.1.1 Canned meat of domestic animal with brine The canned products made by canning the treated materials directly and adding salt, pepper, onion and bay leaf, etc. in the cans respectively according to different categories. For example, steamed pork, pork in natural juice, pork in natural juice and steamed beef etc.
2.1.2 Canned meat of domestic animal with sauce Canned products made by making the treated, precooked or cooked meat loaf canned and adding the sauce in them. Based on different cooking methods, this category of cans may also be classified into such different categories as soy stewed, five-spiced, fried, fermented soybean juice, curry and satay. For example, soy-stewed pork, five-spiced beef, soy-stewed beef and thick-sauced chops etc.
2.1.3 Canned cured meat of domestic animal The canned products made of treated materials after such procedures as salt mixture (the salt composed of salt, sodium nitrite, and granulated sugar etc. based on certain mixture ratio) pickling. Such canned foods are as follows: ham, luncheon meat, salt beef and salt mutton etc.
2.1.4 Canned smoked meat of domestic animal
The canned products made with processed materials pre-salted and smoked. For example, ham and eggs, smoked side meat.
2.1.5 Canned sausage
GB/T 10784-2006 The following standards are cited：
