出口粤式肉松加工技术与质量控制体系研究  

Study on the Processing of New Techniques and Quality Control System of Chinese Guangdong Dried Meat Floss

作　　者：白福玉[1] 陈楚锐 郑华[1] 蒋爱民[1] 庄沛锐 龚丽[3] 

机构地区：[1]华南农业大学食品学院,广东广州510642 [2]广东真美食品集团有限公司,广东潮州515637 [3]广东省农业机械研究所,广东广州510641

出　　处：《食品科学》2006年第12期858-862,共5页Food Science

基　　金：2005年广东省粤港关键领域重点突破招标项目(2005A20303004)

摘　　要：为了使传统粤式肉松实现现代工业化生产和满足出口市场的需求,研究了2种粤式传统肉松生产新工艺及其质量控制方法。研究表明“老汤卤煮”更易于控制肉松坯的煮制程度。肉松坯烘烤脱水率达到30%左右时粘性最大,此时搓松最为困难。烘烤脱水率达到50%左右时搓松效果最好。“分段-平衡”脱水等方法可以简化传统肉松生产工艺,提高肉松质量。同时还制定了肉松生产HACCP体系,但肉松的质量不仅取决于肉松的加工工艺、设备和合理科学的质量控制体系,更取决于质量控制体系在实际生产过程中的执行度。Two kind of the new processing techniques and quality control system of Chinese Guangdong dried meat floss was studied, in order to make traditional Chinese Guangdong dried meat floss implement industrialization manufacture of modem times and meet the demand of export market. Our research indicated that stewed meat in seasoning made the cooking of meat controlled more easily. When dehydration rate of meat reached about 30%, the glutinosity of which was greatest, and it was the most ditfficult to rub floss. When dehydration rate of meat reached about 50%, the effect was best to rub floss. Dehydration technique of subsection-balance could predigest traditional craftwork of dried meat floss and improve quafity Of that. At the same time we established HACCP of dried meat floss, but the quality of that lied on not only craftwork, equipment and scientific quality tonal system but also administer degree of quality control system in the process of manufacture.

关 键 词：肉松 HACCP体系 新工艺 

分 类 号：TS251.63[轻工技术与工程—农产品加工及贮藏工程]