邵阳风味豆干生产中过程控制的研究

本研究以湖南邵阳生产的风味豆干的加工过程为研究对象,对生产过程各主要生产环节进行取样分析,探讨主要加工环节理化指标和微生物指标的变化规律,旨在确定影响产品质量的关键控制点。结果表明:影响风味豆干理化和微生物指标的8个关键环节为:原料选择、浸泡、分离去渣、点卤、烘烤、卤制、调味、杀菌。

Study on Process Control in Production of Shaoyang Flavor Dried Bean Curd

The samples from main links were analyzed in the production of Shaoyang flavor dried bean curd to discuss the change rule of physical and chemical indexes and microorganism indexes,aiming at determining the critical control points affecting product quality. The results indicated that 8 key links affect the physical and chemical indexes and microorganical indexes of flavor dried bean curd,which are raw material,immersion,separation,coagulating,roasting,bittern,flavoring and sterilization.