Abstract: Two kind of the new processing techniques and quality control system of Chinese Guangdong dried meat floss was studied, in order to make traditional Chinese Guangdong dried meat floss implement industrialization manufacture of modern times and meet the demand of export market. Our research indicated that stewed meat in seasoning made the cooking of meat controlled more easily. When dehydration rate of meat reached about 30%, the glutinosity of which was greatest, and it was the most difficult to rub floss. When dehydration rate of meat reached about 50%, the effect was best to rub floss. Dehydration technique of subsection-balance could predigest traditional craftwork of dried meat floss and improve quality of that. At the same time we established HACCP of dried meat floss, but the quality of that lied on not only craftwork, equipment and scientific quality control system but also administer degree of quality control system in the process of manufacture.

Key words: dried meat floss, HACCP, new techniques