本文選題：鹵制品 + 發(fā)展現(xiàn)狀　； 參考：《湖南農(nóng)業(yè)大學》2015年碩士論文

【摘要】：武岡鹵豆腐作為一種傳統(tǒng)的體閑食品,深受消費者喜愛。但是一直局限于車間式生產(chǎn),加工工藝落后,管理模式陳舊。武岡鹵制品生產(chǎn)現(xiàn)狀從品種、口感、質(zhì)量安全、貯藏加工及物流方面,與國內(nèi)外發(fā)達地區(qū)相比都有很大的差距,已成為制約武岡鹵制品產(chǎn)業(yè)發(fā)展的瓶頸。因此,優(yōu)化武岡鹵豆腐生產(chǎn)工藝、引入先進的產(chǎn)品質(zhì)量管理體系對推動武岡鹵制品產(chǎn)業(yè)發(fā)展有著重要的意義。本文在國內(nèi)外鹵制品研究的基礎(chǔ)上,通過調(diào)查、運用SWOT分析法全面系統(tǒng)地分析武岡鹵制品發(fā)展的優(yōu)勢、劣勢、機遇及挑戰(zhàn),對武岡鹵制品的發(fā)展提出策略,深入鹵制品生產(chǎn)一線,走訪鹵制品加工企業(yè),對鹵豆腐生產(chǎn)中的大豆浸泡工藝、煮漿工藝、鹵煮工藝和高溫滅菌工藝進行了研究,對鹵豆腐生產(chǎn)過程中的各環(huán)節(jié)進行危害分析,確定的關(guān)鍵控制點分別是原料的驗收、煮漿、鹵煮、高溫滅菌、冷卻,其對應的關(guān)鍵限值分別是,煮漿過程關(guān)鍵限值：溫度95℃-100℃,時間為7min-10min;鹵制工藝關(guān)鍵限值：鹵煮溫度85℃,鹵制時間30分鐘,每隔10分鐘翻動一次,反復3次；殺菌工藝關(guān)鍵限值為：殺菌的溫度121℃、殺菌時間25min；冷卻工序關(guān)鍵限值：反壓值0.13-0.15mPa,冷卻溫度50℃,時間控制在30min以內(nèi)。以湖南省A食品有限公司為例,建立起鹵豆腐生產(chǎn)HACCP管理體系并對其實施效果進行了驗證。企業(yè)在鹵豆腐生產(chǎn)過程中采用HACCP體系進行管理,對關(guān)鍵控制點進行合理有效的監(jiān)督,并實時糾偏,降低危害發(fā)生的可能性,實施HACCP質(zhì)量控制體系后,鹵豆腐生產(chǎn)的衛(wèi)生狀況有了很大的提高,產(chǎn)品合格率由HACCP體系實施前的80%上升到HACCP體系實施后的98%,產(chǎn)品質(zhì)量有了明顯提升,由此可證明將HACCP體系用于鹵豆腐生產(chǎn)中,對其質(zhì)量安全控制是有效的。
[Abstract]:Wugang tofu as a traditional body-free food, deeply loved by consumers.But has been confined to workshop-type production, backward processing technology, old management model.In terms of variety, taste, quality and safety, storage and processing, and logistics, the present production situation of Wugang halogen products has a big gap compared with the developed regions at home and abroad, which has become the bottleneck restricting the development of Wugang halogen products industry.Therefore, it is of great significance to optimize the production technology of Wugang tofu and introduce the advanced product quality management system to promote the development of Wugang brine products industry.On the basis of domestic and foreign brine products research, this paper analyzes the advantages, disadvantages, opportunities and challenges of the development of Wugang brine products by means of SWOT analysis, and puts forward some strategies for the development of Wugang brine products.Go deep into the brine products production line, visit the brine products processing enterprises, study the soya bean soaking technology, the cooking pulp technology, the brine cooking technology and the high temperature sterilizing technology in the brine tofu production, and carry on the harm analysis to each link in the brine tofu production process.The critical control points determined are the acceptance of raw materials, boiling pulp, brine cooking, high temperature sterilization and cooling. The corresponding critical limit values are: temperature 95 鈩，

本文編號：1768599