What are the special requirements for the processing of fresh poultry meat?

1. Incoming quality requirements

(1) The raw materials must be fresh and hygienic, and meet the industry standards of this kind of food, and the finished products and semi-finished products must have sufficient effective shelf life.

(2) the purchase must be sealed with food bags, and raw and cooked separately.

2. Processing and manufacturing requirements

(1) Open-flame stoves should not be used for cooked food processing. When using high-temperature stoves, certain protective facilities should be provided or obvious signs should be made in the direction that may contact customers to prevent burns.

(2) Observe the changes of processed products at any time in the production process to ensure the quality of finished products.

(3) According to the sales situation of various varieties, timely process and supplement the countertops.

3. Preservation and fresh-keeping requirements

(1) Perishable foods should be stored in fresh-keeping cabinets, and should not be stored at high temperature or room temperature for a long time.

(2) When the temperature is high, salt water should be soaked in boiling salt water for 5 minutes every 2 hours.

(3) Barbecue foods should be stored in an incubator, and should not be stored in high temperature air for a long time.

4. Personnel hygiene requirements

(1) Handlers must keep their hands clean, and they must wash their hands with sterile water under the following circumstances:

(1) Before taking up the post;

② Return or touch other non-cooked food items after leaving the post;

(3) When cooking and processing continue after washing hands for 2 hours.

(2) Personnel who come into direct contact with food raw materials, semi-finished products and finished products are not allowed to wear watches, rings, badminton, necklaces and earrings. No nail polish or perfume.

(3) Don't scratch your scalp, wipe your nose or dig your ears at work. Don't eat directly with a spoon or grab food for sale with your hands, and don't touch unclean items. Processors are injured in their hands and are not allowed to touch food or raw materials. After wearing protective gloves, you can take part in work that doesn't touch food directly. Personal belongings shall not be stored in the workshop.

(4) Employees must wear clean work clothes, hats, shoes and masks before entering the workshop. Work clothes should be clean and tidy. Hair should not be exposed outside the hat, nor should it be combed in the processing place.

5. Hygienic requirements of tools

(1) Before processing cooked food, all tools such as clips, chopping boards, knives, etc. Always clean and disinfect, keep dry and avoid contact with other items.

(2) Cutting tools such as knives and chopping boards should be cleaned immediately after being used once.

(3) Used tools should be soaked in containers filled with disinfectants.

6. Packaging requirements

(1) When the cooked food is displayed in bulk and placed in a transparent glass cabinet, a disinfection tray should be used.

(2) If it needs to be packaged and displayed, wrap it with plastic wrap.

(2) Aquatic products

1. Incoming quality requirements

(1) The quality standards of aquatic products must meet the requirements of the national regulations on the hygiene management of aquatic products.

(2) Fresh fish: the mucus on the body surface is transparent, shiny in color and normal in smell; Fish gills are bright red or dividend-paying, the cornea is bright and transparent, and the eyeball is prominent; The abdomen is white and not swollen; Fish scales are complete, shiny and smooth, and are not easy to fall off; The head and tail of the hand-caught fish droop without bending, the muscles are elastic, it is not easy to press out the depression, and it can be flattened quickly; Muscle color is normal.

(3) Shrimp: The head and tail are complete and have a certain degree of curvature. The shrimp body is quite hard, bluish white, translucent and not red, and the shell is shiny and slightly moist.

(4) Crab: The leg meat is fat, the texture of crab shell is clear, the back sides are flat with hands, and the weight and smell are normal.

(5) Shellfish: The shell of fresh clams is closed, with fresh and tender meat and no peculiar smell. When two shells collide, they make a loud noise.

(6) Squid: bright color, reddish skin, luster, satiny, complete body shape, soft muscles, elasticity and smoothness.

2. Storage requirements for fresh aquatic products

(1) Imported live fish must be kept in ponds.

(2) according to the living environment of live fresh fish, store them in fresh water or seawater pools. Salted fish and freshwater fish can't be put in the same pond.

(3) The pool water should be replaced regularly to keep the water clean and provide sufficient oxygen.

3. Temperature and salinity requirements

The seawater temperature should be controlled below 12 degrees. The salinity is about 3.5%.

4. Hygienic requirements

(1) The water storage tank should be thoroughly cleaned regularly, and the tank should be cleaned with disinfectant.

(2) After the clean water is injected into the cleaned pond, it must settle for at least 12 hours before putting the fish into the pond.

(3) Other storage appliances should also be cleaned regularly.

5. Safety requirements

(1) It is not allowed to show dangerous live and fresh animals in public places without protective screen steps.

(2) The salesperson is responsible for taking and placing dangerous animals and using special tools.

6. Packaging requirements

(1) Fresh aquatic products should be cleaned after slaughter, packed with non-toxic and transparent packaging materials and stored in the refrigerator.

(2) When fresh aquatic products are sold, if customers require, they can provide conditions for maintaining short-term survival, such as live fish, and a certain amount of water can be put in the bag when selling.

(3) The goods sold must be marked on the outer packaging.

(3) Fruits and vegetables

1. Incoming hygiene and quality requirements

Fresh vegetables must be washed before entering the supermarket, and must not contain dirt, rot, dead leaves, etc.

2. Classification and grading of incoming goods

(1) Fresh fruits and vegetables should be stored separately and marked with grades before they can be put on the shelves.

(2) The grades and prices of fruits and vegetables must be consistent, and the price labels must comply with the regulations of the company.

3. Pruning requirements

The unqualified parts of bulk vegetables must be trimmed before packaging and shelving to ensure the quality of goods on shelves.

4. Packaging requirements

(1) When packaging fresh fruits and vegetables, there should be a few air holes on the packaging bag.

(2) Vegetables and fruits that need cold storage should be made of low-temperature resistant materials.

(3) The production date, shelf life and preservation conditions of the goods must be marked on the outer packaging.

(4) In order to ensure the freshness of fruits and vegetables, sell them as soon as possible after packaging.

(5) Vegetables must be packaged and then put into a fresh-keeping cabinet for sale.

5. Display and preservation requirements

(1) In addition to classified storage, fruits and vegetables should also pay attention to color matching to show that the goods are complete.

(2) Pay attention to the sense of quantity and keep the items on the table full, with sufficient varieties and rich contents.

(3) The placement of fruits and vegetables should be adjusted every week, not fixed in one place.

(4) Commodities with small demand should be displayed near necessities.

(5) The display place of fresh fruits and vegetables should keep the temperature at about 5- 10 degrees; Frozen fruits and vegetables should be displayed in the refrigerator, and the temperature of the refrigerator should be kept at -2℃ ~ 13℃.

(6) Root vegetables, such as sweet potato, potato, taro, yam, onion, garlic, etc. All stored in 5 ~ 10.

(4) Bread and cake

1. Raw material quality requirements

(1) Check whether the quality of raw materials meets the requirements of production varieties before production.

(2) Sugar: In summer, attention should be paid to prevent syrup from fermenting and deteriorating. Syrup barrels or other containers containing syrup should be cleaned frequently, kept clean, and stamped and covered to prevent impurities from mixing.

(3) Grease: The grease used in pastry processing should have excellent crispness, high stability, good flavor and suitable melting point, and rancid grease should not be used.

(4) Dairy products: The hygienic quality of dairy products directly affects the quality of finished products, especially fresh milk and condensed milk. Water, adulteration and deterioration should be prevented, and milk powder should be prevented from being adulterated with sugar, starch and industrial grade as food grade.

(5) Eggs: including egg products, are also important raw materials in cakes and bread. When fresh eggs are used as raw materials, they should be cleaned to prevent fresh eggshells from polluting the products.

(6) Food additives: The additives used in the production of biscuits, bread and cakes mainly include essence, pigment, filler and quality improver. These varieties should be qualified products approved by the state and produced by designated factories. The amount of essence added should not be excessive; The maximum dosage of pigment shall not exceed 0.05g/kg；; Quality improvers should be used as little as possible or not.

2. Dough preparation requirements

(1) The preparation requirements for making different pastry doughs are also different, which are divided into primary preparation and secondary preparation. Each preparation should be prepared in strict accordance with the proportion of ingredients in the formula and the prescribed order.

(2) The key to making biscuit dough is the formation and reasonable control of gluten. Cookie dough is required to have the characteristics of low gluten formation and weak gluten formation. Different types of biscuit dough have different requirements, so different technological measures should be taken.

(3) When making a cake, the eggs and sugar should be stirred at high speed with an egg beater to form an egg liquid, the volume at the end of egg beating is 2-3 times larger than the original volume, and the structure of the egg liquid is delicate, milky white and slightly yellow. Then add flour to make a paste for a short time, and the stirring speed should be low.

(4) The stirring time should be strictly controlled in the preparation process, so that all kinds of auxiliary materials can be fully mixed.

3. Fermentation requirements

(1) Fermentation can be divided into primary fermentation and secondary fermentation, and bread and individual cakes must be fermented.

(2) Proper temperature, humidity and time should be controlled in the fermentation process, and the fermentation temperature should be different in summer and winter.

(3) During the dough fermentation, check the fermentation situation every half hour, and adjust the temperature and fermentation time of the fermentation box appropriately.

4. Plastic surgery requirements

(1) After the bread dough is made, the big dough should be divided into small pieces of bread according to the weight requirements of the finished product.

(2) After the molded bread is rounded and naturally fermented, it is put into a mold to form the basic shape of the bread.

(3) Pre-treat the drying mold before mold loading, and the temperature of the drying mold shall not be lower than 32 degrees. Clean up the crumbs and oil stains on the inner surface of the drying mold and oil it.

(4) Some biscuits need to be rolled and kneaded after kneading, so that the loose dough can form a compact sheet with a certain adhesive force, so as to eliminate the big bubbles in the dough and prevent the biscuit blank from generating big holes after baking, thereby improving the surface smoothness of the finished product and making the pattern clear.

(5) The cake is shaped by injecting the egg paste into the cake mold, and the amount of the egg paste in the mold is about 80% of the mold volume. Before the egg paste is put into the mold, the inner wall of the mold is coated with oil, which is beneficial to the demoulding of the finished product.

5. Baking requirements

The baking temperature (primer, surface fire) and time required for making different cakes are different. Even if the cake of the same variety is baked for various reasons (such as pre-mixing, full fermentation, moderate temperature, etc.). ), producers need to check the baking changes at different stages at any time and adjust the reasonable temperature in time to achieve the perfect integration of color, fragrance, shape and taste of finished products.

6. Cooling requirements

(1) The surface temperature and center temperature of the freshly baked cake are relatively high. In order to prevent cakes from deformation and mildew, it is generally necessary to cool them for a period of time before packaging, so that the internal central temperature reaches about 30 degrees, and then packaging them after the water vapor disappears.

(2) It is best to cool the cake by natural cooling. Put the baked cake on a cooling rack and cool it for about 3-4 hours (cake is usually 1 hour), so that it can be naturally emitted and maintain its inherent fragrance and beauty.

(3) The freshly baked cake should be put into the finished product room for cooling. The indoor temperature of the finished product room should be kept at about 65438 05 degrees, the room should be dry and equipped with mosquito killing and sterilization equipment.

7. Packaging requirements

(1) The packaging of cakes should adopt non-toxic and tasteless packaging materials that meet the hygiene requirements. After simple shape trimming and cutting, the finished product can be bagged or put on a tray.

(2) The bread without small packages sold at the counter should be displayed in a clean bread showcase.

(3) All kinds of cakes must use their special packaging tools, and label the finished product packaging, indicating the product name, production date, shelf life, price, weight, storage conditions, etc.

8. Preservation and fresh-keeping requirements

(1) All kinds of pastry products should be stored separately from raw materials and semi-finished products.

(2) Do a good job in the acceptance of pastry at the counter, make records, ensure that spoiled food is not on the counter, and regularly check the hygiene and quality of stored food.

(3) All kinds of cakes should be clearly marked and stored in different categories. Bread, biscuits and cake blanks should be stored in a room with moisture-proof facilities to prevent moisture absorption, melting and mildew. The finished bread is usually stored on the counter at room temperature for 2 days.

(4) The processed cream cake should be stored in cold storage, and the storage time should not be too long, usually 4 days.

(5) During the shelf life, the counter should go through the formalities of returning and exchanging the bread affected by extrusion deformation, and the bread can be processed into "toast" after being recycled in the workshop. If it can't be processed any more, you must report the loss.

9. Hygienic requirements

(1) Producers and packagers must keep their hands clean and wash their hands in the following situations:

(1) Before the work starts;

(2) leaving the post halfway;

③ After rest or eating;

(4) After touching raw meat, eggs, vegetables, unclean tableware and containers;

(5) after picking up dirt or directly treating garbage;

⑥ When you continue cooking and processing after washing your hands for 2 hours.

(2) All appliances and countertops in the workshop must undergo strict cleaning and disinfection; Producers and packers must disinfect their hands with disinfectants.

(3) Personnel who come into direct contact with food raw materials, semi-finished products and finished products are not allowed to wear watches, rings, badminton, necklaces and earrings. No nail polish or perfume. Don't eat directly with a spoon or grab food for sale with your hands, and don't touch unclean items. When your hand is injured, you are not allowed to touch food or raw materials. After wearing protective gloves, you can take part in work that doesn't touch food directly. Personal belongings shall not be stored in the processing room.

(4) Workers must wear clean work clothes, hats, shoes and masks before entering the workshop. Work clothes should be kept clean and tidy. Hair should not be exposed outside the hat, nor should it be combed in the processing place.

10. Transport requirements

(1) The finished products are packed and transported, and the loading and unloading tools are special.

(2) Special vehicles should be used for short-distance transportation in the city and stamped to avoid dust pollution.

(3) The packer is responsible for the distribution of finished bread between branches, and prepares the goods according to the required quantity in the branch orders, and submits them to the relevant personnel for signature.

(4) When the finished bread is delivered to the counter or supermarket, the consignor shall make a "product card" according to the type of bread and submit it to the counter staff for signature, and make a summary report after daily business.

(5) Fresh meat

1. Incoming quality requirements

(1) must meet the requirements of the national Hygienic Management Regulations for Meat and Meat Products, and the packaging and semi-finished food must be kept fresh.

(2) Freshness standard of fresh meat

① There is an oil film on the surface. The dry skin is pink, and the new section is slightly wet, but it does not stick to hands. It has the unique color of this livestock meat, and the gravy is transparent.

② The meat on the cut surface is relatively dense, and the dimples of fingers can be restored to their original state quickly.

(3) Cattle fat is white, yellow, yellowish, hard and broken when extruded; Pig fat is white, soft and elastic; Sheep fat is white and dense.

④ Bone marrow is filled with all tubular bone cavities, hard and yellow. The cross-section bone marrow is shiny and does not separate from the hard layer. Tendon is elastic and dense, the articular surface is smooth and shiny, and the interstitial fluid in the joint is transparent.

(3) The procurement should be complete enough to meet the normal sales.

(4) It must be precooled, and the parts that cannot be sold or affect sales must be removed.

2. Processing, segmentation and packaging requirements

(1) Fresh carcasses need to be divided and processed according to classification and grading standards.

(2) All kinds of meat after segmentation should meet the grading standards. For example, the proportion of ribs should be moderate, and improper proportion will definitely affect sales or income.

(3) The meat that is said to be sold immediately shall be packed in sterilized sanitary bags, and the meat displayed on the counter shall be packed in plastic wrap.

3. Classification display requirements

It can be displayed with lean meat, top meat, three-layer meat, boneless pork chops, ribs, keel and so on. It can also be displayed through poultry, beef, mutton, pork and processed meat.

4. Tool storage requirements

All cutting tools and storage tools should be strictly disinfected regularly and stored in designated locations.

5. Preservation requirements

(1) Frozen meat should be stored in the freezing room at-2℃ ~ 2℃.

(2) The temperature of the meat packaging area for on-site cutting and sales should be kept at about 65438 05 degrees.

(3) It is advisable to store the packaged fresh meat in the refrigerator at about -3℃.

(4) The range of1-8 degrees is suitable for cured meat and processed meat products. Ham can be stored for 40 days at this temperature; Vienna sausages can be kept for 30 days; Italian sausages and dried sausages can be kept for 90 days; Hamburgers and meatballs can be kept for 30 days, and fish sausages can be kept in the shade at room temperature for 90 days.

(5) The shelf life of various meats at different temperatures is: beef can be stored for 28-35 days at-1.5℃ ~ 0℃; Veal can be stored at-1 ~ 0℃ for 7 2L days. Mutton can be stored for 7-1 ~0℃ for 4 days. Pork can be stored for 7-1.5 ~0℃ for 4 days. Chicken can be stored at 0℃ for 7- 1 1 day.

6. Thawing method of frozen meat

Perishable meat should be thawed as soon as possible. When using air and water to defrost, the temperature should be as low as possible, the maximum temperature should not exceed 20 degrees of the product, and the humidity should be as high as possible. When thawing, the contact surface between meat and air and water should be as large as possible, so that the meat can be sliced and thawed at a lower temperature. It is best to be semi-thawed, and store it in a space of about 0 degrees immediately after thawing.

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