影响速冻香肠质量的关键因素及控制措施

Key factors and control measures affecting the quality of quick frozen sausage

为研究影响速冻香肠质量的关键因素及控制措施。分析了速冻香肠工艺流程中的关键工艺及影响因素,得出原料肉、添加剂的使用、热加工、速冻及贮藏是影响其质量的关键因素。关键要控制原料肉的新鲜度,添加剂使用符合法规要求,热加工温度及时间满足工艺要求,速冻能满足速冻工艺要求,贮藏在-18℃冻库中。

This experiment mainly focused on key factors and control measures affecting the quality of quick frozen sausage. The critical technology and influencing factors of frozen sausage process were analyzed, and raw meat, the use of additives, thermal process, freezing and storage were con- sidered as key factors affecting its quality. The key process included that controlling the freshness of raw meat, additives amount in accordance with regulatory requirements, thermal processing temperature and time meet the technological requirements, and quick freezing process can meet the re- quirements of frozen storage at -18~C refrigeration library.