According to HACCP program, we analyzed hazard in the Sauce-duck processing, defined the critical control points, established critical limit and effective monitoring measures to produce safe and high quality Sauce-duck.

This paper takes up the important function of HACCP system in soy sauce production application, analyses the harm in the process of soy sauce production as for soy sauce product technics, points out the Critical Control Point in the course of soy sauce production, puts forward the method of monitor and control and the measure of correcting an error in the course of production.

Computer control system for soy sauce production based on SUPCON JX 300 is described.

Application of sodium diacetate presevatives in the production of soy sauce;

The combination of traditional cooking,nutrition and health caring,and modern food manufacturing technology will make deep process of such duck products possible as crispy fried duck,eight-treasure sauced duck and duck floss,which will enrich the varieties,better the r.

Effects of 60Co gamma ray treatment on microbial, physical and chemical indicators and sensory quality of vacuumpackaged sauced duck stored at room temperature were studied, which can provide experimental evidence for developing a noncold preservation technique for sauced duck.

This paper consisted of three parts: based on HACCP theory, the quality control of duck producing & the line of sauced duck producing was studied in part I and II , and the sodium lactate(NaL) and Nisin was used as preservative, combined with vacuum packaging and pasteurization to prolong the shelf-life of sauced duck.

Based on low temperature and high humidity characteristics in Hubei in winter,the effects of temperature and humidity on lay duck was analysised in winter with Partial correlation analysis.