文中主要针对酱卤肉制品生产加工过程中的影响因素,从厂址、厂区环境、厂房及车间工艺布局、原辅料及添加物质的管理、生产过程及相关参数的控制到人员要求以及日常管理,进行了细致地剖析,让从业者能够直观地学习到酱卤肉制品质量安全控制的各个环节,从而指导生产,保障消费者的合法权益。 In this paper, the main influencing factors in the production and processing of the sauce and meat products are from the site, factory environment, plant and workshop process layout, the management of raw and supplementary materials and added substances, the control of the production process and related parameters to the personnel requirements and daily management Detailed analysis, so that practitioners can intuitively learn the quality and safety control of sauce stew meat in all aspects, so as to guide the production and protect the legitimate rights and interests of consumers.