HACCP在宝庆猪血丸子中的应用研究.doc

HACCP在猪血丸子生产中的应用研究 XXX (邵阳学院生物与化学工程系 湖南 邵阳 指导老师：HACCP系统管理是对食品生产、经营企业强化自身管理，确保食品卫生质量及食用安全的一种先进的管理方法。结合宝庆丸子的实际工艺流程，应用HACCP系统进行管理，主要将原辅料采收、成型（员工操作规范）、包装、杀菌作为关键控制点，并通过直接引用标准与具体实验得出数据两种方法建立关键限值，原辅料采收、成型、包装关键限制参照国家标准及企业标准，杀菌经过实验确定关键限制：先把水分含量降至49%，杀菌121℃，20min，在0.130.15mPa的反压下加入冷却水冷却到50℃后再冷却至室温时间30min，进而建立一套完整的HACCP在宝庆丸子应用体系。经过几个月的应用实践，通过详细记录和对各CCP的监控在受控状态下的检测结果表明，产品的各项指标均得较好的控制和提高, 因此，在宝庆丸子企业实施HACCP管理体系，可以规范企业生产, 提高产品质量。 关键词 HACCP；宝庆丸子；应用；原辅料采收；人员操作规范；包装；杀菌 HACCP Application in the pig blood Meatball Liu Yao (Department of Biology and Chemistry Engineering.Shaoyang University.Shaoyang .China) Tutor Huang Da-chuan Abstract Baoqing meatball,a kind of bean products,is made of bean curd,fresh and pig blood,with raditional seasoning,through the process of pressing,knead-ing,clapping,baking etc.Implementing HACCP management system is an advanced management method for the food production and trading enterprises to strengthen management,ensure the quality of food hygiene and safety.Food enterprises are supposed to refer to the Baoqing meatball’s process flow and apply the HACCP system management,taking the gathering of main raw materials,shaping(employees),specifications,sterilizing package as key poin-ts.Establish the key limits established a complete pig blood in baoqing HACCP food application system in two ways,through either direct reference standards or specific experiment data.The limited reference of harvesting raw materials,molding,packaging refer to national standards and the enterprise standards.after sterilization experiments to identify key limitations:firstly reduce to 49% moisture content,heating at the temperature of 121℃ for 20 minutes,in the 0.13-0.15mPa pressure joining the anti- cooling water coole to 50 ℃,then coole to room temperature,less than 30min.After several months of practical application,through detailed records of the CCP and the monitoring in a state of control of the test results indicate that the products of various indexes are better control