2. Keep personal items such as work clothes, aprons, hats and work boots clean.
3. Be able to enter and leave the workshop according to the hygienic standard procedures. 1. Knowledge of environmental sanitation in the workshop.
2. Personal hygiene knowledge (2) Tools and equipment can be used, cleaned and maintained. Can use and maintain common tools and equipment. (3) Selection of raw materials 1. Pork, beef and chicken can be correctly identified.
2. Thawing method of raw meat 2. Raw material trimming (1) debonding 1. Sharpen
2. The bone can be cut off with a knife to separate the bone from the meat. 1. Operation method of sharpening knife
2. Operation essentials of bone removal with a knife (2) division 1. Fat meat and lean meat can be separated.
2. Various meats can be separated and weighed. 1. Operation essentials of fat separation from lean meat
2. Basic knowledge of measurement. Raw material pickling 1. It can be cured by curing, wet curing or injection curing.
2. Curing temperature and time 1 can be measured and recorded. The curing method of raw meat.
2. Operating procedures of injection molding machine
3. Temperature and time requirements for curing: Continue to list professional functions, work contents and skill requirements: 4. Meat processing (choose one of the seven items listed in the table according to the category of processed meat products) Pickled products processing 1. Special products can be salted before curing.
2. Can be loaded into the cylinder
3. The cylinder can be turned over according to product requirements. 1. Method of plastering salt.
2. Gas cylinder loading requirements
3. The function of turning the cylinder is dry goods processing 1. The cut meat can be precooked.
2. Pre-cooked meat can be dehydrated.
3. You can skim the oil and collect the soup
4. Seasoned meat pieces or slices can be spread on the shelf 1. Requirements before cooking.
2. Dehydration method
Step 3 Skimming skills
4. Shelf requirements: Sauce marinated products and fried products are processed according to 1. You can blanch them as needed and then put them in a can.
2. The pan can be rotated and lifted as required.
3. Can use meat grinder to make meat stuffing.
4. Meatballs with different specifications can be made.
5. The soup temperature and oil temperature of 1 can be accurately measured. Requirements for filling, turning and taking out the pot.
2. Operating procedures of meat grinder and meatball forming machine (continued) Professional functions, work contents and skills requirements. Processing of meat products (choose one of the seven items listed in the table according to the category of processed meat products) Processing of smoked and roasted products 1. Plastic treatment before smoking can be carried out according to product requirements.
2. The raw materials can be evenly colored.
3. The raw materials can be hung in the oven as required.
4. The furnace can be fired, and the measured temperature is 1. Pretreatment process requirements for smoking and barbecue.
2. The skills of coloring
3. The method of burning furnace can be used to process products. 1. Meat grinders and mixers can be used to grind meat and make stuffing.
2. Feeding can be carried out according to the capacity requirements, and the temperature can be controlled reasonably.
3. Can complete the filling and ligation of various irrigation products.
4. Can cook all kinds of irrigation products 1. Operation essentials of meat grinder, blender, filling machine, ligating machine, boiling pot and jacketed pot.
2. Temperature requirements of different products after filling.
3. Cooking methods (continued) Knowledge about professional functions, job contents and skill requirements. Meat products processing (choose one of the seven items listed in the table according to the category of processed meat products) Western-style ham products processing 1. Injection curing can be carried out using injection molding machines and roller machines.
2. It can be stuffed with meat grinder, blender and tenderizer.
3. Feeding can be carried out according to the capacity requirements, and the temperature can be controlled reasonably.
4. It can be molded by die pressing.
5. Can cook all kinds of western ham products 1. Operation essentials of tumbling machine, meat grinder, blender, tenderizer, boiling pot and jacketed pot.
2. Molding method
3. The cooking technology requires Chinese ham products to be processed in 1. You can trim the leg blanks as needed.
2. It can rub salt on the trimmed leg embryo.
3. Can wash legs as required.
4. The washed legs can be classified according to size, batch number 1 and hung on the clothes rack. The steps and requirements of trimming leg blanks are marked.
2. Requirements for wiping salt
3. Steps and requirements of leg washing (continued) Relevant knowledge, job content and skill requirements of professional functions V. Packaging and storage of finished products (1) cooling 1. Cooling objects can be properly packaged.
2. Methods and requirements for temperature detection and cooling of cooled objects as required (2) Packaging 1. Able to operate packaging machinery and package finished products.
2. Be able to operate demoulding equipment for demoulding.
3. You can use coding equipment to mark the finished product.
4. The package 1 can be weighed correctly. Operating procedures of packaging, demoulding and coding equipment.
2. How to use the scale (3) for storage can be correctly stacked according to different types of products. Warehouses, Warehouses, Stacking Specifications, Professional Functions, Work Contents, Skills Requirements, Related Knowledge 1. Pre-operation preparation (1) sanitary arrangement 1. Disinfectant (liquid) can be prepared according to the formula.
2. Equipment and instruments can be disinfected as required.
3. Can use the box brushing equipment to clean the food box 1. Preparation method of disinfectant
2. Disinfection method
3. Operating procedures for box brushing equipment (II) Selection of raw materials 1. The parts of raw meat can be identified.
2. You can judge the quality and freshness of raw meat.
3. It can identify the harmful glands of different raw meats 1. Raw meat cutting standard
2. Sensory identification knowledge of raw meat quality
3. Animal anatomy knowledge (3) Accessories selection 1. Identify the varieties of commonly used accessories.
2. Be able to master the usage and dosage of food additives 1. Basic knowledge of common accessories.
2. Basic knowledge of food additives (continued) Knowledge related to professional functions, work contents and skill requirements (2) Raw material trimming (1) division 1. Meat can be trimmed and cut into natural shapes, sliced meat, diced meat, etc. , so as to achieve neat knife work and complete specifications.
2. It can remove obvious interlaminar fat in lean meat and remove impurities that are not conducive to the flavor and quality of the product. 1. Specification requirements for natural shape, sliced meat, minced meat, sliced meat and diced meat.
2. Operation essentials of raw material segmentation (2) Plastic surgery can bind the whole meat or part of the meat of livestock and poultry according to the specific requirements of the product to make the shape beautiful. Operation essentials of raw material binding and molding (3) Raw material curing 1. Mixed curing method can be used for curing.
2. It can be pickled with a drum machine.
3. The working parameters of injection machine and tumbling machine can be adjusted according to the needs of different products.
4. Be able to identify raw meat after pickling. 1. Operating procedures of the tumbling machine.
2. Technical requirements for curing different products
3. Solidification of mature marks (continued) Professional functions related knowledge, work content and skill requirements IV. Meat processing (choose one of the seven items listed in the table according to the category of processed meat products) Pickled products processing 1. Meat materials can be shaped after curing according to the needs of products.
2. You can wash the meat blank and dry the water.
3. It can be dried according to different product requirements.
4. It can be baked or smoked according to product requirements 1. Raw material molding method.
2. Drying methods and requirements
3. The method of baking or smoking. Dry goods processing 1. It can be used to remove and separate flowerpots.
2. Loosening machine can be used to loosen.
3. Can use the scarifier for scarifying and picking.
4. Drying can be carried out in a drying box and a drying box. 1.
2. The technological requirements of loose jumping and picking.
3. Operating procedures of the loosing machine, loosing machine, drying furnace and oven, professional functions, work contents and skills requirements. Processing of meat products (choose one of the seven items listed in the table according to the category of processed meat products) Processing of sauces, marinated products and fried products 1. Can distinguish the tastes of different products.
2. Different cooking equipment can be used for cooking.
3. It can be ground before frying.
4. You can fry in a frying pan according to the requirements of different products. 1. The concept and types of flavor.
2. The function and method of cooking
3. Requirements for powder rolling
4. The function and method of frying
5. Cooking equipment and fryer operation procedures. Smoked and roasted products can be processed in the oven according to the requirements of different products. The method and requirements of filling products can be processed 1. Chopper and emulsifier can be used to mix fillings, and materials can be added in the order of adding raw materials and auxiliary materials.
2. Be able to identify the type, specification and use of casing.
3. Can complete the filling and ligation of more than two varieties of irrigation products.
4. The furnace temperature and product center temperature can be measured.
5. It can cook or air dry more than two kinds of irrigation products. 1. Operation essentials of cutter and emulsifier.
2. Adding sequence of raw and auxiliary materials during chopping and mixing
3. Type, specification and use of casing
4. Technical requirements for filling and ligation
5. Methods and requirements of cooking or air drying (continued from the table above) Related professional functional knowledge, work content and skill requirements IV. Meat products processing (choose one of the seven items listed in the table according to the category of processed meat products) Western-style ham products processing 1. Can identify the types, specifications and uses of casing and shrink film.
2. During the mixing process, materials can be added according to the order of adding raw materials and auxiliary materials.
3. Filling and ligation can be carried out by filling machine, ligating machine and compression molding machine.
4. Acupuncture exhaust can be carried out as required.
5. It can measure the water temperature, furnace temperature and the center temperature of the product during cooking. 1. Types, specifications and uses of casing and shrink film.
2. Adding sequence of raw and auxiliary materials during mixing
3. Technical requirements for filling and ligation
4. Operation essentials of filling machine, ligating machine and compression molding machine
5. Cooking temperature requires Chinese ham products to be processed at 1. You can dry your legs and do as required to make them beautiful.
2. The temperature and humidity of the fermentation field can be controlled according to the product requirements.
3. The hanging density of ham in the fermentation field can be adjusted as needed.
4. It can be disassembled and stacked as required. 1. Steps and requirements for drying legs.
2. Technical requirements of fermentation farm
3. Suspension density requirements of ham
4. Methods and requirements for shelf falling and palletizing (continued) Knowledge related to professional functions, work contents and skills requirements V. Packaging and storage of finished products (1) Sensory inspection can identify the quality, specifications and packaging of finished products and measure the sensory inspection knowledge of products with different central temperatures (2) Packaging 1. Be able to identify the varieties and specifications of packaging materials.
2. The working parameters of vacuum packaging machinery can be adjusted correctly according to the needs of different products. 1. Varieties, specifications and usage of packaging materials.
2. Packaging technical requirements (3) Storage 1. Storage rooms can be disinfected regularly.
2. Be able to measure the temperature and humidity of the storage room. Disinfection process, professional function, work content and skill requirements. 1. Preparation before operation (1) Selection of raw materials 1. Can choose raw materials and parts according to the types of meat products.
2. Be able to distinguish the grades and meat qualities of different raw materials. 1. General knowledge of raw materials.
2. Criteria for grading raw meat (2) Selection of auxiliary materials 1. Common auxiliary materials and additives can be used correctly.
2. Accessories can be prepared according to the formula 1. Understand the commonly used excipients and additives.
2. National standards for food additives 2. Trim and split raw materials 1. It can remove harmful glands from different raw meats.
2. Comprehensive utilization of livestock and poultry carcasses 3. The preparation of raw material curing liquid can accurately prepare curing liquid 1. The principle of solidification.
2. Preparation method of curing liquid (continued) Professional function, work content, skill requirements and related knowledge IV. Meat processing (choose one of the seven items listed in the table according to the category of processed meat products) Pickled products processing 1. The curing maturity can be judged.
2. The temperature and time of baking or smoking can be adjusted according to the product.
3. Correct selection of smoking materials
4. The product can be shaped after drying, baking or smoking. 1. Technical requirements for baking or smoking.
2. Types and requirements of smoking materials
3. Method of product molding Dry product processing 1. The product can be stewed and crispy, and the cooking time can be adjusted according to the meat quality.
2. You can use a spatula or a frying machine to fry.
3. The product can be dehydrated and dried according to the requirements of 1. Braised crisp.
2. Cooking skills
3. Operating procedures of scarifier
4. The processing of sauce marinated products and fried products by dehydration and drying method is 1. The amount of water added or oil added can be calculated according to the amount of feed.
2. Be able to properly grasp the cooking or frying temperature 1. Technical requirements for processing sauce and halogen products.
2. Technological requirements for processing fried products (continued) Knowledge, work content and skill requirements related to professional functions (4) Processing of meat products (choose one of the seven items listed in the table according to the category of processed meat products) Processing of sauce and marinated products and fried products (3) Preparing powder, hanging materials and sizing.
4. You can judge the maturity and cooking time of raw materials. 3. Processing method of smoked barbecue products 1. You can properly master the temperature and smoke concentration of smoking and baking.
2. The temperature and time of smoking and baking can be reasonably controlled according to the product.
3. Be able to select and use smoking materials for smoking and baking, and the processing requirement of the filled products is 1. Can judge the emulsification degree of meat stuffing.
2. Be able to choose and use smoking materials.
3. Cooking can be carried out in an oven and a cooking range to meet the texture requirements of the finished product.
4. This product can be sterilized by autoclave. 1. Quality requirements of emulsified filler.
2. Knowledge of the use of smoking materials
3. Operating essentials of ovens, fumigation furnaces and autoclaves: Continued knowledge of professional functions, work contents and skill requirements 4. Meat products processing (choose one of the seven items listed in the table according to the category of processed meat products) Western-style ham products processing 1. The curing maturity can be judged.
2. Be able to choose and use smoking materials.
3. Baking, smoking and cooking can be completed by a smoking furnace and can meet the texture requirements of finished products. 1. Smoking methods and materials.
2. Debugging and maintenance of Chinese ham products 1 fuming furnace processing. You can tell the quality of fresh legs when choosing materials.
2. Stacking and pickling can be carried out according to product requirements.
3. Ham can be fermented as needed. 1. Grade standard and identification method of raw materials
2. Steps and skills of pickling
3. Steps and skills of fermentation. Packaging and storage (1) cooling of finished products can adjust the temperature and humidity of the cooling room according to the products; (2) The working parameters of the stretching and packaging machine can be adjusted according to the needs of different products, and the mold can be changed 1. Key operation points of stretch packaging machine.
2. Method of replacing the mold (3) Storage can monitor the quality of products in storage; 6. The trial production of products can independently produce national standards and industry standards for meat and meat products with good color, smell and shape and qualified physical and chemical indicators; 7. Production management (1) cost accounting 1. It can save materials, make the best use of everything and maximize output.
2. Be able to carry out cost accounting of workshop products 1. Basic knowledge of cost control.
2. The method of cost accounting continues. Professional function, job content, skill requirements and relevant knowledge. Production management (2) technical management 1. Be able to find out the quality problems of workshop products in time and ensure that unqualified products do not enter the next workshop.
2. Be able to support and implement total quality management 1. Knowledge of production management.
2. Total quality management knowledge, professional functions, job content and skill requirements, relevant knowledge, preparation before operation, selection of raw materials, identification and selection of precious raw materials, selection of auxiliary materials, test and selection of new auxiliary materials, and improvement of product formula. Understand the trial production and use of new products to improve product quality. Second, raw materials can be reshaped according to the requirements of special products. Iii. curing and curing of raw materials 1. Can judge the maturity and quality of raw materials.
2. Be able to formulate the technological process of raw material curing. The composition changes constantly during the curing process. Professional functions, work contents, skill requirements and relevant knowledge. 4. Meat processing (according to the category of processed meat products, choose one of the seven items listed in the table). The curing product can be processed by designing a drying room or a smoking room according to the needs of the product. 1. How to eat pickled products?
2. The design of drying room or smoking room requires that the processing of dried products can pass the sensory appraisal of product quality. Sensory identification method.
2. For the processing of sauce marinated products and fried products, the product quality standard is 1. Seasoning can be selected according to product characteristics.
2. The marinade can be prepared, and the concentration and flavor of the marinade are consistent before and after cooking.
3. Be able to design the process standard of temperature.
4. You can color 1 evenly. Principles and skills of seasoning
2. Methods and requirements of marinade preparation
3. Design principle of temperature process standard
4. Coloring methods and processing points of smoked products. The smoked and roasted parts can be moved in time according to the color.
2. The heating medium can be selected according to the product characteristics.
3. Be able to judge the maturity of the product through the senses 1. Color observation skill
2. Knowledge of heating medium
3. Knowledge of judging product maturity (continued) Related knowledge of professional functions, work contents and skill requirements. Processing of meat products (choose one of the seven items listed in the table according to the category of processed meat products) Processing of canned products 1. Be able to design product formula and formulate process parameters.
2. Chopping time and kopis speed can be adjusted according to product requirements.
3. Be able to judge the product maturity 1. Principles of product formula design
2. Principle and influencing factors of chopping and mixing.
3. The principle of cooking. The processing of western ham products is 1. The formula of curing liquid can be designed according to the yield index.
2. Cooking temperature and time can be adjusted according to different products. 1. Design principle of curing liquid formula
2. Physical and chemical changes in the cooking process of meat products. China ham product processing is 1. According to different climatic conditions, the curing time, salt content and turning times can be properly controlled.
2. The degree of fermentation maturity can be judged.
3. The finished ham can be graded 1. Technical points of curing.
2. The origin and development of China ham.
3. Quality standard and grading method of Chinese ham (continued) Professional function, job content, skill requirements and related knowledge V. Technological innovation Technological innovation can use new raw materials or improve technology to innovate products, diversify varieties and make products popular in the market. 1. knowledge of Chinese and western meat culture
2. Technical knowledge of meat products equipment and technology in developed countries. Production management (1) Cost accounting can participate in product cost accounting and accurately calculate manufacturing expenses. (2) Basic knowledge of cost accounting (2) Technical management 1. Be able to find and solve technical problems in production, and put forward written suggestions on technical management and technical transformation.
2. Be able to participate in the preparation of enterprise product standards.
3. Be able to implement total quality management in the meat workshop 1. Enterprise management knowledge
2. The writing method of enterprise product standards
3. Environmental protection knowledge VII. Training instruction Training instruction 1. Be able to write a summary of meat processing technology.
2. Be able to provide operational guidance and technical training for primary, intermediate and advanced meat processors. 1. Teaching method of production practice
2. Technical summary writing requires professional functions, work content and skills, as well as related knowledge. 1. Equipment preparation before operation can find the faults of mechanical equipment used in the work and propose solutions. 2. Trial production of products The trial production of products can independently master the processing technology of at least four types of meat products, so as to achieve excellent, fragrant, delicious and beautiful. Methods and standards for product quality inspection with qualified physical and chemical indexes. Technological innovation 1. Can inherit and maintain the traditional flavor characteristics of China, innovative production technology.
2. All kinds of meat sources can be used for reform and innovation, so that the processing technology is fast and simple, and the products are rich in nutrition. 1. Basic principles of color, aroma and taste formation of meat products
2. Related knowledge of professional functions, work contents and skill requirements of food nutrition knowledge continued in Table 4. Production management technology management 1. Be able to find and solve quality problems in the process of new product processing.
2. Be able to participate in the design of the process layout of meat factory (workshop) and draw the process layout 1. Knowledge of product quality assurance.
2. Principles of site selection and layout design
3. Technical requirements for factory building
4. Knowledge related to mechanical drawing V. Training guidance Training guidance 1. Be able to write training handouts for this major.
2. Be able to conduct professional training for technical personnel and guide the compilation of training handouts.