Saozi Meat Process Optimization And Its Quality Control Research

In order to improve the quality of minced meat in Qishan,product quality and effective control,through single factor test and orthogonal test combination on special spices,vinegar and hot pepper powder amount of dosage of 3 key factors for minced meat protein content and sensory indexes,on optimizing the formula and technique.Then the HACCP management system and minced meat production management integration,according to production process hazard analysis,to select the key control point,and developing to meet the actual needs of the HACCP plan table,improve safety management level of minced meat quality,to avoid the safety hazard occurs,make the minced meat with high security.The main results are as follows:(1)Spices,dosage of vinegar dosage and hot pepper powder on the minced meat protein content and sensory quality all have influence,effects of the order for:hot pepper powder>Spices dosage>Vinegar dosage;through the further analysis of optimization,minced meat formula for determining:species,vinegar and hot pepper powder based on 100 g of raw meat were 2,74 g and 20 g,respectively.According to the formula of production of minced meat not only to ensure that the sensory quality of minced meat,and the protein content is relatively high.(2)In order to make the products meet quality and has the higher safety,and to achieve the purpose of reducing business risk,through the selection of minced meat during the processing of raw materials inspection,salt,natural cooling,sterilization and packaging warehousing 5 defining the critical control points critical limits,based on the actual production conditions minced meat production building of HACCP plan,ensure that minced meat processing production in the whole process of can effectively control,to satisfy consumers’ minced meat to the consumer demand.(3)In the actual production of minced meat processing basis,HACCP plan will be integrated into the enterprise daily management,according to minced meat processing process of the raw materials for acceptance,and natural cooling,packaging sterilization and warehousing 5 links key control,and according to the actual situation to undertake adaptability adjustment,and through GB detection ratio of HACCP before and after the operation of minced meat product quality plan,in order to verify the HACCP system running effectively,ensure the minced meat safety,enhance the minced meat quality,so that consumers can more safely edible.