Set Up HACCP System Of Sausage And Study On Vegetable Nutrition Low Temperature Of Meat Food

HACCP system was recognized to insure food safety sanitary most effective manage means by world. My first task is that establish HACCP system for red sausage product line in Harbin Foodstuff Corporation. We investigate micro of raw meat, physical chemistry character and sense; micro change in processing course; circumstance, machine, tool and hand contain bacterium quantity; supplement contain bacterium quantity; mensurate uniformity of salt and nitrite. In examination we found sanitation management system wasn't as sound as a bell. So we set up SSOP. Through hazard analysis, ascertain CCP of red sausage product line is raw meat and cooking procedure. The critical limits of raw meat is coliform MPN< 1000, can not find salmonella and grape coccus, must have product eligibility card and quarantine eligibility card. The critical limits of cooking is that sausage center temperature >74C, the interior temperature of sootiness stove is 90C, enactment cooking time is 50min, steam press > 1 atm. At the same time we establish a monitoring system for each CCP, corrective action plan, establish documentation, auditing measure. Through movement found HACCP system is a convenience, efficiency, economy food safety controlling system, but it must base on GMP and SSOP. It can prevent waster in processing, prevent product corruption and food poisoning, and improve product quality, improve corporation manage benefit and bring better economy benefit.My second task is that investigate low temperature vegetable meat sausage. Investigated gel character, color difference, micro, physical chemistry character and sense after adding tomato, celery, green pepper, carrots in sausage. So discuss these vegetable add possibility and best suitable append quantity. Red sausage hardness which were added 10%, 20%, 30% and 40% of carrots mud, tomato mud, celery mud or green pepper mud respectively decreased with the increasing of amount of cohesiveness, and so dose springiness. Red sausage hardness which were added 10%, 20%, 30% and 40% of carrots mud, tomato mud, celery mud or green pepper mud respectively decreased with the increasing of amount of influx, and so dose springiness, cohesiveness. Lightness of red sausage that were added carrots mud increased with amount of influx, and the red deepened by degrees, so the color can be acceptable. The lightness of red sausage that were added celery mud, green pepper mud or tomato mud increased with amount of influx, and the blue deepened by degrees, so the color can be acceptable. These vegetable mud best suitable append quantity is 10%-20%. The result of property inspection of microbiology and nutriologyindicated that vegetable sausage were the safety and sanitary and nutritional sufficient foods.