The Quality Control Of Duck Production & Sauce-Duck Processing And The Preservation Technology

This paper consisted of three parts: based on HACCP theory, the quality control of duck producing & the line of sauced duck producing was studied in part I and II , and the sodium lactate(NaL) and Nisin was used as preservative, combined with vacuum packaging and pasteurization to prolong the shelf-life of sauced duck.After hazard analysis of duck processing, four critical control points were determined, which were breeding duck, feed, anti-epidemic and drug therapy. The measures were taken to ensure the quality of duck.Through investigation and detection of microbial contamination in the major procedures of sauced duck processing line, and in accordance with HACCP principle, the choice of duck and additives, salting pasteurization, chilling were determined as for critical control points. The measures were taken to ensure the quality of sauced duck.Combined with vacuum packing and pasteurization, NaL and Nisin were used in sauced duck preservation. By two factors four levels experiment, the optimal formula was screened out , in witch the concentration of NaL and Nisin were 30g/kg and 0.20g/kg respectively. When the formula applied, the shelf-life of sauced duck was extended to 30d.