Development Of Freeze-dried Oyster Soup And Formulation Of The Safety Management System ISO 22000

Oyster is one of the most important marine economic shellfish in China,with production accounting for more than 80% of the world's total production.At present,oysters are mainly consumed as fresh food,while a small portion is processed into dried products and condiments.Urgent transformation and product quality upgrading are needed due to its low overall processing level,low product category and low additional value.This study aimed to use oyster meat as raw material with a purpose to develop lyophilized oyster soup products.Optimization of raw and auxiliary materials,formula and production process of the product was also performed.Adopting ISO 22000,the food safety management system that is currently the most comprehensive one covering the industrial chain,a production quality control system and control model for lyophilized oyster soup products was established.This study not only provides a theoretical basis and technical reference for product industrialization,but also provides new ideas for high-value processing and utilization of oysters.The freeze-dried oyster soup product developed in this study not only has the advantages of easy carrying,fast rehydration and good rehydration effect,but also maintains the original flavor,mouthfeel,and nutrition of oysters.It conforms to the eating habits of oriental favorite hot drinks and has good market prospects.This article first studied the selection of raw and auxiliary materials for freeze-dried oyster soup products.Oyster contains 18 kinds of amino acids,in which the content of essential amino acids and hydrophobic amino acids were 32.4% and 34.3%,respectively.Wakame is an accessory of frozen dried oyster soup.It contains 8 essential amino acids and calcium,iodine,zinc,selenium,folic acid,vitamins,minerals and other nutrients.Therefore,the choice of flaky wakame with oyster can make the oyster soup more nutritious and rich in content.Another supplement,celery,is rich in volatile aromatic oils.When combining with soup,celery can enhance consumers' appetite.Raw material pretreatment conditions were: oyster meat heated at 98±2 °C for 5 min,dried wakame blanched at 95±2 °C for 2 min,celery soaked with 100 ppm sodium hypochlorite for2 min,then lanched at 98±2 °C for 1 min.The product formula is as following: oyster 10 g,rehydrated wakame 15 g,blanched celery 5 g.The optimum amount of supplementary materials was: edible salt 1.8 g,sugar 0.5 g,monosodium glutamate 0.5 g,disodium nucleotides 0.02 g,disodium succinate 0.1 g,glycine 0.1 g,ginger powder 0.1 g,white pepper 0.2 g,yeast extract0.2 g,malt dextrin 1.48 g,oyster extract 0.3 g,gelatin 0.5 g.After the raw materials and auxiliary materials were evenly mixed,they were shaped,pre-frozen,and lyophylized into freeze-dried oyster soup.The product has a characteristic odour of oyster and wakame and each mass is 8 g.Rehydration test results showed that 8 g of lyophilized oyster soup was brewed with200 mL of boiling water,and 2 min later,it was fully opened by stirring.Under this condition,the salinity is 0.92%,and the freshness and sweetness are palatable.The content of the soup is full,and the taste and smell are basically the same as those of soups cooked with fresh ingredients.Based on the requirements of the ISO 22000 system,this study focuse on and formulated a series of documents such as "Food Safety Management Manual","Document Management Procedure","Responsibility and Authority","Description of material properties","End product characteristics and intended role instructions","flow chart","Process Steps and Control Measures","Hazard Analysis and Risk Assessment","HACCP Plan","Prerequisite Program","Workshop Cleaning Plan","Foreign Material Control Program","Product Protection Plan","Product Identification and Traceability Management Procedures","Supplier Management Procedures",and "Pest Management Procedures".A set of food safety management system for freeze-dried oyster soup production enterprises was formulated.The system emphasizes advance prevention and highlights process supervision,which can effectively reduce rectification afterwards.Paying close attention to food safety from the source,combined with standardized all-round chain supervision can effectively ensure food safety,providing reference for other food processing and manufacturing.