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Essential production resources (a) production sites. Plant design is reasonable, there should be with the production of raw materials to adapt to the library, processing workshops, finished products, packaging workshop, the production of fermented soybean products enterprises should have the appropriate fermentation sites. Processing workshop must have a good ventilation, packaging workshop should be sealed with disinfection measures, production sites should be separated from the living area. (2) the necessary production equipment. (Such as cooking cans, etc.); 2. Pulping equipment (such as grouting machine, cooking pulp tank, etc.); 3. Cooking equipment (such as cooking cans, etc.); 4. Molding equipment (such as cutting machine, Presses, etc.); 5. Fermentation facilities (such as fermentation cages, drawers, etc.); 6. Drying facilities (such as dryers, etc.); 7. Packaging facilities (such as packaging machines, etc.). In addition to the above equipment, the production enterprises according to their different production processes, must have its corresponding production equipment and facilities. Such as sterilization, frying and other related equipment. Fermented bean milk production enterprises must produce equipment: 1,2,4,5,7. Tempeh, natto production enterprises must produce equipment: 1,3,5,7. Soy milk, lactone tofu and other production enterprises must produce equipment: 1,2,7. Tofu, dried tofu and other production enterprises must produce equipment: 1,2,4,7. Yuba production enterprises must produce equipment: 1,2,4,6,7. (Packaging enterprises must produce equipment: 7.) fried and other soy products production enterprises must produce equipment: 1,2,4,7. (Purchased bean sprouts essential production equipment for enterprises: 7)
Basic production processes and key control links (a) the basic production process. (B) key control links. 1. Selection and cleaning. 2. Selection of bacteria, temperature and time of fermentation. 3. Boil temperature and time. 4. Solidification. 5. Production and processing of environmental health control. 6. Storage and transportation of finished products. (C) prone to quality and safety issues. 1. Pollution of bacteria, resulting in semi-finished and finished products of corruption and deterioration; 2. Protein and amino acid nitrogen content is too low; 3. Food additives and over-range of excessive use; 4. Processing of non-food raw materials.
After the preparation of the following requirements, to the local quality and technical supervision departments to apply for examination and acceptance on the OK! First, the scope of product certification and certification unit soy products refers to the soybean or other beans as raw materials processed by the product. According to the different processing technology into fermented soybean products and non-fermented soybean products two categories. The implementation of food production license management of fermented soybean products is soy or other soybean as raw material by fermentation of soybean food, including fermented bean curd, tempeh, natto and other products. Non-fermented soy products for the implementation of food production licenses are soy foods made from soybeans or other miscellaneous beans. Including tofu, dried tofu, yuba, soy milk and other products. The implementation of food production license management of soy products is divided into two certified units, namely fermented soybean products and non-fermented soybean products. In the production license should be marked on the product name and the name of the certification unit, that is fermented soybean products, non-fermented soybean products. Bean production license is valid for 3 years, its product category number is 2501.
