Study On The Optimization Of The Sauce Halogen Duck’s Neck Processing Technology And The Establishing Of HACCP System

Stewed duck’s neck is the welcomed traditional leisure products, with strong flavour, spicy and good mouth-feel, rich nutrients and medical function are also included. However, for a long time, the Stewed duck’s neck were just made in small workshop or by private,with no advanced processing engineering, no advanced eqiupments, no good producing environment, also no scientific, systematic integrated quality controlling system. For the solving of above questions, the paper imposes on three main aspects:the optimization of the stewed duck’s neck; the research on the stewed duck’s neck fresh keeping; the application of HACCP (Hazard Analysis Critical Conctrol Point) in the stewed duck’s neck manufacturing. These research results are as follows:1. The optimization of stewed neck’s duck manufacturing:The microwave thaw is the optimal defrost of the raw material process; The Optimization of the salted process is curing the crude material under the temperature of15degree, lasting for6hours. The best dosage choice of food additive under curing is12%,. All kinds of nourishing kind of the herbal medicine and seasoning adding amount,The raw land is adding amount to0.8%, the cultivated land is adding amount to0.8%, the angelica is adding amount to0.04%, the ganoderma lucidum is adding amount to0.02%, the chili oil is adding amount to4.5%, the Soy sauce is adding amount to4%, the fry sauce to add flavor content is4%.. In the process of stewing, the best ratio between raw material and stewed water is1:2.5, when producing, controlling the pressure of jacketkettie under0.10, lasting for about half an hour,the Stewed time is20min.2. The comprehensive investigation of stewed duck’s neck fresh keeping, when producing in batches, microwave sterilization applied in the products packaged by vacuum technology, lasting for10minutes. The best ratio of composite preservatives is potassium sorbate0.07%, Nisin0.03%, sodium dehydroacetate0.04%, better adding in the process of stewing.3. The application of HACCP in the process of stewed duck’s neck producing, we determined six critical control points:storage of raw material, curing, stewing, packaging, sterilization, product inspection. Meanwhile, we built the whole and effective HACCP quality controlling system for the company, well applied in the process of production and transporting. Testing the products according the relative national standard, the physical、medical and microbiological indications are all in the controlled limitations.4. In accordance with national standards for testing the quality of the Stewed duck’s neck, the physical and chemical and microbiological indicators are in line with national standards.