Development Of The Spicy And Fragrant Carrot-duck Liver Paste

Duck liver is one of the main by-products of the duck products.Developing new and nutritious duck liver production is a way to improve the economic benefit. Carrots are rich in beta-carotene and minerals, such as,calcium, phosphorus, iron and so on.So they have certain health care function. This study is using ordinary duck liver and carrot as raw materials to develop a new and nutritious duck liver products.Spicy and Fragrant Carrot-duck liver Paste. The optimal formula and processing technology of spicy and fragrant carrot-duck liver paste were studied in this article.And basing on the technology, establish good manufacturing practices for the product and analyze the hazards and determine the critical control points to establish the HACCP system.The main results are as follows:(l)Depending on the analysis of orthogonal experiment and the sensory evaluation to get the best formula.The optimal process parameters are carrot and duck liver’s ratio of 3:7, spicy red oil, chili meal, prickly ash seed and vegetable oil’s ratio of 10:3:30,15%, mixed gelatinizer 9%,cold water 70%, mixed spices 1.5%, emulsifier 0.6%, compound phosphates 0.4%, salt 1.0%, sugar 1.5%, cooking wine 3.0%, chicken essence 1.0%, ginger powder 2.0%. all of these are the percentage of main raw materials.(2)The best formula products sterilization with 121℃ respectively for lOmin,15in, 20min. Then incubated at 37±2℃ for 10 days for storage experiments and to combine sensory evaluation to determine the best sterilization process. The experimental results show that the 121℃,20min high pressure sterilization can achieve commercial sterility requirements. Therefore the best sterilization processe is 121℃,20min high pressure sterilization.(3)Using sensory evaluation and analysis of physical and chemical analysis and microbiological detection to assess the products produced from the optimal technology conditions, the results showed that security metrics of the spicy and fragrant carrot-duck liver paste:phosphate 4.5971g/kg; nitrite 19.40mg/kg; the total mercury 0.1989mg/kg; Lead 0.4077mg/kg; arsenic 0.3847mg/kg, and all these were consistent with corresponding criterion. And the microbial indexes achieved commercial sterility requirements.(4)According to the experimental process and accessing to the operating procedures of food processing which made by corporates to determine the operation procedures of spicy and fragrant carrot-duck liver paste, mainly includ ensuring the quality of the raw and auxiliary materials and the health of production workshop and facilities and strict with production staff.(5)Applying HACCP to the spicy and fragrant carrot-duck liver paste, analyze the potential hazards in each link of the process, determine the critical control points affecting the quality of products and the CCPs have the following five:raw material inspection and acceptance; weighing and dispensing; acceptance of the glass jar and lid; exhaust and sealing; sterilizing.Then develop a corresponding prevention measures for each key control point to prevent and eliminate potential food safety hazards of this product in greatest degree. It acts as a safety monitoring system of produce process to ensure the product safety and quality.