摘要
根据HACCP体系建立的基本原则,对温州鸭舌生产工艺流程中各环节进行危害分析。确定原料验收、腌制、烘干、包装、杀菌5个关键控制点,并制定HACCP计划表。建立HACCP系统能为温州鸭舌加工提供可靠的质量安全保障。
According to the basic principles in establishing the HACCP system, the hazards in each link of producing Wenzhou duck tongue products were analyzed. The raw material acceptance, curing, dr- ying, packaging and sterilization were determined as critical control points and a table of HACCP plan was set up. It carried out to en- sure the quality safety of the productions.
出处
《食品与机械》
CSCD
北大核心
2012年第4期225-227,共3页
Food and Machinery
基金
浙江省重大科技专项农业项目(编号:2008C12032)
温州市农业科技研究开发项目(编号:X20080023)
关键词
温州鸭舌
HACCP
应用
Wenzhou duck tongue
H ACCP
apptication
