The R&D And Production Design Of Sheep Sweetbread In Northern Shaanxi

Sheep sweetbread is a typical representative of traditional food in northern Shaanxi.It has a long history of eating and is well received by local people.Sheep sweetbread in northern Shaanxi is mostly live production,and it has a lot of shortcoming,such as low efficiency,limited production,short protection period and Low standardization.Coupled with the constraints of raw materials and storage technology,it is difficult to meet the modern people for the product sensory,physical and chemical,microbiological requirements,and it is hard to achieve the specific requirements in procurement of raw materials,product manufacturing technology,product design and sales.So,it is necessary to improve the production process of the traditional sheep sweetbread in northern Shaanxi,and establish product standards,and conduct hazard analysis and quality control of key control points,and design industrialized production.So that it can solve the existing contradiction between supply and demand,ensure flavor quality and promote industrialization.Under the premise of ensuring the same flavor,this study establishes the sheep sweetbread boiling process and seasoning formula through the sample experiment.Combined with the results of sample experiment,the technical specifications and product standards for industrialized production of sheep sweetbread are determined.The HACCP system is introduced into the quality control of the production of hybrid bag.According to the production technical specifications and product standards for plant design,industrial production design is planned including construction conditions,the total plant graphic design,production scale and product solutions,material balance,equipment programs,laboratory design,environmental protection and treatment measures,organizational structure and functions divide.The main conclusions are as follows:?1?The factors influencing the boiling efficiency of sheep sweetbread is pre-boiling time?A?>boiling temperature?B?>boiling time?C?,the optimum process conditions is A2B2C2,15min for pre-boiling time,85?for boiling temperature and 45min for boiling time.?2?The primary and secondary factors affecting the formulation of seasoning ingredients are:salt?C?>chili powder?D?>ginger powder?A?>MSG?F?>pepper powder?B?>star anise powder?E?the optimum conditions is C₂D₁A₁F₃B₂E₂,salt for 20g,3g for chili powder,3.5g for ginger powder,2.5g for MSG,2.0g for pepper,3.0g for star anise.The total mass is 34g.?3?The industrialized sheep sweetbread contains four parts,namely hybrid bag,vermicelli bag,vegetable bag and seasoning bag.Hybrid bag placed cooked sheep offal in vacuum packaging including sheep heart,sheep liver,sheep lung,sheep belly.Vermicelli bag placed in a good bubble of wet noodles,uniform weight,vacuum packaging;Seasoning package placed in a variety of seasonings,including ginger powder,pepper,star anise,chili powder,salt,monosodium glutamate,etc.When consumed,the hybrid bag,vermicelli bag and vegetable bag are poured into boiled water,seasonings bag is added after a few time,then it is fine.?4?The industrialized sheep sweetbread totals 244g.Its contents are as follows:A.100g for cooked hybrid,including 15%of sheep heart,20%of sheep liver,30%of sheep lung and 35%of sheep belly;B.100g for wet vermicelli;C.10g for dried vegetables including potato strips,red onions and parsley with the ratio of 8:1:1;D.34g for seasoning.?5?The study identifies the industrialized sheep sweetbread processing rules,develops the quality standards for hybrid bag;conducts a hazard analysis of the production process,and carries out quality control,gets the HACCP work schedule,and so to be a control mode of production safety.?6?This study intends to build an annual output of 3000 tons of industrialized sheep sweetbread factory.The scope of the design involves construction conditions,total plant layout,production scale and product plan,material balance,equipment plan,laboratory design,environmental protection and treatment measures.The implementation of this study will effectively improve the comprehensive utilization rate and quality of sheep sweetbread,promote the process of industrialized production of chopsticks and sheep sweetbread,and promote the development of animal husbandry and food industry in Northern Shaanxi,so that there is a product standard for the production.It is conducive to the socialization of food in northern Shaanxi,help reduce energy consumption and increase economic benefits,and meet the people's growing material and cultural needs to make a positive contribution.