摘要
酱油作为我国社会民众日常生活中经常使用的重要配料,需要具有较高的品质。我国在多年来一直都非常重视对酱油产品的质量抽查工作,并且在2018年的市场酱油质量抽查中,整体合格率为96%。对于各个酱油工厂来说,在这种大背景下应该充分重视自身产品的质量。本文先阐述了酱油工厂生产酱油的物料质量管理内容,然后结合我国当前酱油生产的主流工艺,分析了各个工艺工序中的质量管理与控制措施,最后探讨了HACCP体系在酱油工厂工艺管理中的贯彻策略。
Soy sauce is an important ingredient used in the daily life of Chinese people,which needs to have high quality.China has always attached great importance to the quality spot check of soy sauce products.In the market spot check of soy sauce quality in 2018,the overall qualified rate was 96%.For each soy sauce factory,in this context,we should also pay full attention to the quality of product production.This paper first expounded the content of material quality management in soy sauce production in soy sauce factory,then combined the mainstream technology of soy sauce production in China,analysed the quality management and control in each process,and finally discussed the implementation strategy of HACCP system in soy sauce factory process management.
作者
胡锋
Hu Feng(Guangdong Meiweixian Flavouring Food Co.,Ltd.,Zhongshan 528437,China)
出处
《现代食品》
2019年第12期73-75,共3页
Modern Food
关键词
酱油工厂
质量管理
工艺管理
生产工艺
Soy sauce factory
Quality management
Process management
Production process
