The Processing And Safety Of Northern Shaanxi-flavored Spicy Canned Mutton

The development of regional meat products have attract much attention.In the northwest of China,the meat quality of these animals is unique because of their special growth environment and the diversity of animal husbandry.They not only taste unique,but also have high nutrient value.Therefore,this study will use the famous hengshan white cashmere goat in northern shaanxi as the raw material,and combine the special local production method to develop one kind of spicy canned mutton with the flavor of northern shaanxi,meanwhile discuss the production process and safety of canned mutton.The main obtain results shows that:(1)The production and processing technology of spicy canned mutton in Northern Shaanxi is determined,including material selection,dressing,cutting,pre cooking,batching,stewing,packaging,sterilization,cooling,heat preservation,etc.Three kinds of formula products(Sample A,Sample B and Sample C),including four indicators that appearance,odour,mouth feel,taste,were conducted sensory evaluation through the fuzzy mathematical analysis in order to determine the optimal formula of canned mutton are chill 5%(50g),Chinese prickly ash 2%(20g),ginger 1%(10g),thyme 1%(10g),scallion 2%(20g),salt 2%(20g)per 1 kilogram mutton.(2)The general graphic design of the canned mutton processing plant was completed by a detailed analysis from site selection to design;the production workshop was designed according to the specification requirements,after analyzing the layout principles and making provisions for the internal structure and materials of the workshop.The canned mutton factory occupies a total area of 21 acres(14000 square meters),production workshop occupies a total area of 2800 square meters,the factory can produce 5000 tons of products a year.(3)According to the requirements of the “General Principles of Food Hygiene” and “HACCP system and its application criteria” of Codex Alimentarius Commission(CAC),this paper applied the HACCP system to the production of canned mutton in combination with the actual situation.After analyzing the potential hazards of biological,chemical and physical properties in production,this paper determines four key control points of raw mutton,excipients and packaging materials including acceptance,packaging,sterilization and metal detection.