Fried Stinky Tofu Analysis And Research For Safety

Tofu is Chinese traditional food. It is accepted by most people because of tasting good and high nutritive value. So production are developped. Fried stinky tofu is one of thses productions. It gets some methods to make tofu fermented,and then fried it to change the original flavor. Fried stinky tofu had been circulating in the whole country, though it doesn't have the same flavor, but they have the some way to.make it. Because Fried stinky tofu is commonly made by some small mills and the individual business alone. People do not understand some of these health index,so it is hard to avoid the produce pollution in the production. And in the end the product more or less have some harmful material. It makes some people who like fried stinky tofu worry about the quality. Based on the perspective of safety, we study on the fried stinky tofu safety and health condition in the process, puts forward the safety control standard, and then improve the quality of the product safety. It is positive significance for the market standard production.This article from the point of view of the safety analysis the quality of the fried stinky tofu. We get the tofu, brine, tofu brined, the finished to test, and concludes the test results. Tofu is the main the number of bacteria,and Escherichia coli detection; Brine and marinated billet add the pathogenic bacterium. In the pathogenic bacteria staphylococcus aureus, salmonella, volunteers were shut the three bacteria. In this paper, the e. coli bacteria and the GB4789.2, GB4789.3the method to test. On the4789.4GB pathogenic bacteria is-2010, GB4789.10-2010, GB4789.5-2003standard. In testing, staphylococcus aureus uses is4789.4-2010GB of testing methods, and for salmonella and volunteers were shut the API is dipsticks. Through the experiment, on the market in the stinky tofu, tofu and tofu brined in2days in can keep good health condition, two days later, the e. coli bacteria and total is beyond the scope of the national standard requirements. In the pathogenic bacteria, there is staphylococcus aureus and salmonella in the brine, was not detected no shigella; In the tofu brined, there are also staphylococcus aureus and salmonella, was not detected shigella.For all production processes, and put forward a set of HACCP reference use. Fried used in oil in the stinky tofu reagents process is also the important control point, because the market is basically the stinky tofu Fried oil only add don't change, so in the process of production of the quality of the product safety is under threat. In this paper from the carcinogen benzo (a) pyreene and oil acid value two aspects to the quality safety analysis, it is concluded that the market sold Fried stinky tofu oil, the benzo (a) pyreene the content of roasted more than content of the national requirements; Acid value more than national standards, benzo (a) pyreene is representative of oil carcinogen, explain the oil carcinogenic substances through the Fried stinky tofu oil added only don't change the way to further enrichment, again to the quality of the product safety Fried produce a great harm to the health of human body also effect; Acid value of oil said rancidity degree, which only add don't change the oil price index of the acid is very high, explain the decaying soon, this probably pollution to the finished product, cause harm to human body.For all production processes, and put forward the Fried stinky tofu HACCP quality management system...