摘要
腊肉是我国西南地区传统的肉制品,HACCP是世界公认的科学有效的食品安全管理体系。本文结合乐山市金口河区永胜腊肉生产加工实际,在工艺优化的基础上,将HACCP原理引入生产加工过程中,对腊肉加工可能发生的危害进行分析,确定4个关键控制点以及相应的关键限值,并提出HACCP实施计划。通过HACCP体系的完整运行,使永胜腊肉的品质得到了较大提升。
Cured meat is one of the traditional meat products in the southwest of China. HACCP is a scientific and effective food safety management system recognized in the world. In this paper, combined with the production and processing actual of Yongsheng cured meat, the principle of HACCP was introduced into the process, the harm may occur in the processing of cured meat were analyzed, four critical control points and the corresponding critical limits were determined, and put forward HACCP implementation plan. By running the HACCP system, the quality of Yongsheng cured meat has been greatly improved.
出处
《现代食品》
2017年第17期85-89,共5页
Modern Food
基金
乐山市科技局2016年重点研究项目(编号:16NZD051)
乐山职业技术学院科研项目(编号:KY2015002)
关键词
HACCP
腊肉加工
应用
品质提升
HACCP
Cured meat processing
Application
Quality improvement
