The Improvement Of The Mongolian Hurood’s Traditional Processing Technology And Application Exploration Of HACCP In Production

This study aims at overcoming the drawbacks that exist in the traditional and factory processing technology of Mongolian hurood through four methods:adding ferment, adding calcium chloride, adjusting the heating temperature and adjusting the emulsifying temperature of the curd. Beside determine the optimum parameters through the single factor test and orthogonal test. At the same time, preliminary explore the application of HACCP system in hurood production. Results show that the optimum parameters of the Mongolian hurood’s processing technology are:direct vat set adding amount is0.03%, calcium chloride content is0.02%, curd heating temperature is40℃. emulsifying temperature is80℃. Attributing to the process improvement,the production yield of Mongolian hurood processing rised by17.69%,the sense value increased by17.56%. After every link on the hazard analysis, determined critical control points are acceptance of raw milk, sterilizing, cooling, curd heating, surface sterilization and vacuum packaging. Base on keeping corresponding prevention and monitoring measures, to guide the standardized and normalized production of hurood.