摘要
将HACCP应用于丹棱冻粑的生产过程,是有效保证丹棱冻粑安全性的措施。通过对丹棱冻粑生产加工流程进行危害分析,确定了原辅料及包装材料接收、浸泡、配料、包装材料杀菌、蒸煮、金检等6个关键控制点,提出丹棱冻粑关键控制点的关键限值。
HACCP system is effective measure to ensure safety of Danling Dongba. After hazards analysis of the Danling Dong-ba processing procedure, six critical control point are raw material and packaging material accepting, steeping, ingredients, packaging material sterilization, cooking, metals detectingwere confirmed as critical control points. The critical limits of critical control points are extablished.
出处
《农产品加工（下）》
2017年第8期55-57,共3页
Farm Products Processing
