The Development Status Of Thick Gravy-Food In Wugang And The Application Of HACCP System

Thick gravy-stewed semi-dry tofu as a traditional leisure food in Wugang, Hunan province, loved by plenty of consumers. But it has been confined to be a kind of workshop food with many drawbacks in processing technology and food safety/quality control mode. Compared with the developed areas both domestic and oversea, thick gravy-stewed food in Wugang have great shortages in varieties, taste, quality, safety, storage, processing technology and transportation, it has become the bottleneck of development of thick gravy-stewed food in Wugang. Hence, optimizing the process technology and introduction of advanced quality management system will be of great importance for promoting the development of thick gravy-stewed food in Wugang.In this paper, the development strengths, weaknesses, opportunities and challenges of thick gravy-stewed food in Wugang were investigated and analyzed by the SWOT analysis method.,And the suggested strategy for how to address the problems was also be gaven.Keeping production line, visiting processing enterprises, and researching the production of soybean soaking technology, boiled pulp process, marinated cooking process and high temperature sterilization process and analyzing each link of the production process, the critical control points were accepting the raw materials, boiling juice, spliced boiling, vacuum sealing, high temperature sterilization, cooling. The key limit of boiled pulp process:temperature is 95℃～100℃, time is 7 min-10 min; the key limit of marinating process:boiling temperature is 85 ℃, marinating time is 30 minutes, turning every 10 minutes;repeated three times; the key limit of vacuum sealing process:vacuum degree is 0.1 MPa, temperature is 140 ℃, the sealing time is 4 seconds, extraction time is 30 seconds; the key limit of Sterilization process:sterilization temperature is 121℃, sterilization time is 25 minutes. the key limit of Cooling process:back pressure is0.13-0.15 MPa, cooling temperature is 50 ℃, time is less than 30 minutes.the optimization process is put forward on The food company of Clever woman of Hunan province,the HACCP management system of thick gravy-stewed semi-dry tofu was established and verified its effect.In the production of thick gravy-stewed food in Wugang, the enterprises using HACCP system to management, to reduce the possibility of harm occurred,the key control points were supervised effective and reasonable and correcting real-time, after the implementation of the HACCP quality control system, the sanitary conditions had greatly improved, the qualified rate of product rose from 80% before the implementation of HACCP system to more than 98% after implementation of the HACCP system, the quality of the product has improved significantly.it proved that the HACCP system to control the quality of the thick gravy-stewed semi-dry tofu is effective.