The Study On Process Control Of Quality Andsafety Of Smoked And Cooked Sausage

In order to ensure the quality and safety of smoked and cooked sausage in production process, combined with the facts of the company, verify the food safety and continuous improvement.Determining the important process affecting the quality and safety of sausage by hazard analysis which is based on hazard risk assessment. Formulate control measures of important process and discusses the approaches to optimize the control measures. Secondly, through the optimization of thawing of frozen meat, frozen meat are respectively thawing by 15°C~20°C air, 15°C~20°C flowing air, microwave thawing, 0°C~5°C slowly thawing, compared with items of aerobic plate count, TVB-N values, thawing loss rates, thawing uniformity. Evaluation a verification of the introduction of statistical process control and steaming sterilization in sausage processing in mathematical statistics tool for thermal evaporation process of heat distribute and penetrate effection, the results are as follows:The analysis results by the hazard analysis which based on risk assessment indicate that the thawing of frozen meat and thermal evaporation are important processes in the production process. In order to develop control measure improving and validating, embody the effective combination of control and management system of mathematical statistics.The results from the experimental of frozen meat thawing scheme optimization show that item of aerobic plate count, TVB-N values, thawing loss rates, thawing uniformity in microwave thawing, 0°C~5°C slowly thawing, 15°C~20°C flowing air thawing respectively for 2.3 lg(CFU/g), 5.8 mg/100 g, 5.3% and 3.3 lg(CFU/g), 8 mg/100 g, 6.5% and 3.6 lg(CFU/g), 8.4 mg/100 g, 5%, these three kinds of thawing methods suit for sausage production.Statistical process control, value of steaming sterilize verify that the steaming procedure about drying at 60°C/10 min and 70°C/20 min, smoking at 68°C/20 min, steaming at 75°C/45 min could ensure food safety and quality. The process capability index reach 1.37, thermal evaporation process be effectively controlled. The lowest Steaming sterilization was 531, no bacteria was detected in sausage.In a word, by the use of hazard analysis which based on risk assessment, optimization of thawing of frozen meat, sterilization value could ensure the quality and safety of smoked and cooked sausage.