GB/T 44983-2024Meat food machinery - Terminology (English PDF)

Foreword

This document is in accordance with the provisions of GB/T 1.1-2020 "Guidelines for standardization work Part

1.Structure and drafting rules for standardization documents" Drafting. Please note that some of the contents of this document may involve patents. The issuing organization of this document does not assume the responsibility for identifying patents. This document was proposed by China Light Industry Federation. This document is under the jurisdiction of the National Technical Committee for Standardization of Food Processing Machinery (SAC/TC551). This document was drafted by: AIB Meat Technology (Zhejiang) Co., Ltd., Northeast Agricultural University, Qilu University of Technology, Foshan Shunde District Quality Technical Supervision Standards and Coding Institute, Chengdu University, Institute of Agricultural Product Processing, Chinese Academy of Agricultural Sciences, Jiaxing University, Jiangsu University, Guangzhou Maiyan Food Co., Ltd., Zhangzhou Wanzi Food Co., Ltd., Light Industry Hangzhou Mechanical and Electrical Design Institute Co., Ltd., Zhejiang Shark Food Machinery Co., Ltd. Company, Guangdong Zhiwei Miaozhuo Intelligent Machinery Manufacturing Co., Ltd. The main drafters of this document are. Han Qingrong, Liu Qian, Xu Chonghai, Chen Yuan, Wang Wei, Zhang Dequan, Xu Yang, Zou Xiaobo, Huang Qingbiao, Lin Jianmin, Wu Chengkun, Lin Zongwu, Xiao Nengwu, Xiao Guangchun, Xu Dichun, Zhang Jiamin, Wang Zhenyu, Shi Jiyong, Sun Zongbao, Zhang Guohua, Li Xiaohua, Lin Jiamin. Terminology of meat processing machinery

1 Scope

GB/T 44983-2024 is the Chinese terminology standard for meat food processing machinery, and it maps an industry that is very large, very fragmented and, from outside China, hard to read. It is organised as a plant is laid out. General processing equipment covers thawing, from hot air circulation to microwave machines, and the cutting, pressing and separating machinery, and the smoking, cooking, drying and roasting equipment. Pre-processing equipment covers brine injecting, tenderising and tumbling, chopping, mincing and mixing, coating and product forming. Product processing equipment is organised by the Chinese product categories themselves: sausage, smoked and cooked ham, sauced and braised meat products, fried products, dried meat products and fermented meat products, several of which have no exact western equivalent and whose machinery is correspondingly unfamiliar. Auxiliary equipment covers the ancillary machines, the cleaning and disinfection equipment and the transport and conveying equipment. An index closes the document. It applies to the production, research, teaching and related work in meat food machinery, and it is the reference that makes Chinese equipment specifications and catalogues in this sector intelligible.

This document defines the terms general meat processing equipment, meat pre-processing equipment, meat processing equipment and meat processing auxiliary equipment and definitions. This document is applicable to the production, scientific research, teaching and other related fields of meat food processing machinery.

2 Normative references

This document has no normative references.