摘要
以香卤鸡为研究对象,对其生产销售全过程进行生物性危害分析。对其加工工艺进行改进。确定关键控制环节,有助于降低食品安全风险。试验发现采用抽真空自然冷却样品,所得香卤鸡不仅在口感和色泽上保持散装传统香熟食的风味,而且能延长保藏期,降低食品运输及销售过程中的风险,适应现代人对食品的高要求。
The whole process of production and sales of spiced chicken was analyzed. The processing technology was improved. Through the analysis of the whole process and the key processes of the spiced chicken, the key control links were determined, which was helpful to reduce the food safety risk. It was found that by using the vacuum natural cooling sample, the obtained spiced chicken not only maintained the taste of the traditional bulk cooked food in taste and color, but also could extend storage period, reduce the risk in the process of food transportation and sales, and adapt to the high requirements of modern people on food.
作者
周旺
ZHOU Wang(Shanghai Tangjiu(Group)Co.,Ltd.,Shanghai 201902)
出处
《食品工业》
CAS
北大核心
2020年第2期111-112,共2页
The Food Industry
关键词
散装熟食
生物性危害分析
关键监测点
工艺改进
cooked food
biological hazard analysis
critical control point
process improvement
