Study On Quality And Safety Control Technology Of Two Kinds Of Premodulated Convenient Dishes

Traditional Chinese food has a long history,unique flavor,favored by the vast number of consumers.Classic dish is a treasure of traditional Chinese culture in a brilliant delicacy.With the rapid development of modern food science and technology,new requirements have been put forward to the traditional food industry.How to facilitate the convenience,standardization,and industrialization of traditional food classical dishes is a major challenge for Chinese modern food industry.Fried pork,braised pork in brown sauce are two traditional Chinese meat dishes,not only do they taste good,the cooking process is also typical of traditional food production process.Therefore,the study selected braised pork in brown sauce and fried pork as the object,did the sterilization processing study in the production process,made the HACCP system of the production to ensure the quality of product quality and safety.Single factor experiments were conducted to study the bactericidal effect of potassium sorbate addition,microwave heating time and holding time of 100?on the braised pork in brown sauce.Then,the optimum combination of sterilization process of the braised pork in brown sauce was determined by the orthogonal test.Fried pock is composed of three parts:pock slice,vegetable(green pepper,millet pepper,and garlic bolt),and sauce(fried minced garlic,fermented soya beans,and low-salt soy sauce so on).Frying,soaking chlorine dioxide solution and microwave heating was respectively used to sterilization on pock slice,vegetable,and sauce.Through comprehensive test,study effects of oil bath temperature,oil bath time on the sensory quality of pork.By means of single factor test,study the bactericidal effect of chlorine dioxide solution concentration,temperature and soaking time on vegetable,and then the best combination was determined by orthogonal experiment.Through single factor experiment,study the bactericidal effect of microwave heating temperature on sauce.Pork braised in brown sauce was packed in hot package.Fried pock is packed in hot package and aseptic package.Braised pork in brown sauce and fried pock with the new sterilization process were stored at 0?and 4?and 10?to study the influence of different storage temperature on the total number of colonies;study the changes in sensory quality at 4?and judge if the product had coliform bacteria and nitrite at 0?and 4?and 10?.Establishment the hazard analysis and critical control point(HACCP)of the production of the whole process implemented with good practices(GMP)and sanitation standard operating procedures(SSOP)strictly to guarantee the quality and safety of product quality.The main conclusions of this study are as follows:(1)The addition of potassium sorbate,microwave heating temperature and holding time had significant bactericidal effect on the Braised pork in brown sauce(p<0.05).The influence of microwave heating temperature on the total bacterial count of the Braised pork in brown sauce was the greatest,and the holding time was the second,and potassium sorbate addition was the least.When the amount of potassium sorbate was 0.25 g/kg,the microwave heating temperature was 90?,and the soaking time was 15 min,the total numbers of colonies the of the Braised pork in brown sauce cultivated at 37?for 8 h was the least,2.90lg(cfu/g).(2)When pork fried temperature is 170?,the fried time was 100 s,not only is the microbial population under the control,the results of sensory evaluation and textural properties is the best.When vegetable was soaked in the chlorine dioxide solution with the concentration of 150 mg/L and the temperature of 50?for 10 min,the total number of colonies is the least,3.51 lg(cfu/g).When microwave heating temperature was 110?,the total numbers of colonies the of the sauce cultivated at 37?for 5 h was the least,0.85lg(cfu/g).(3)The decrease of sensory quality of pork braised in brown sauce and fried pork made in new sterilization process during storage was not significant.There was no significant difference in the total number of colonies of pork braised in brown sauces during storage,and the total number of colonies of pork braised in brown sauces during storage was far below the standard(GB 2726-2005)limit.When stored at 10?for 2 days,the total number of colonies of fried pork approached 10~5 cfu/g.When stored at 10?for 4 days,the total number of colonies of fried pork was more than the standard(GB 2726-2005)limit.No nitrite and coliform bacteria were detected in the pork braised in brown sauces and fried pork during storage.(4)Do hazard analysis on every production procedure,determine 3 critical control point:CCP 1-raw material acceptance,CCP 2-sterilization,CCP 3-transport temperature.Establish monitoring procedures for critical control point.Develop corrective actions for possible hazards,Establish systematic and comprehensive recording and verification procedures.