摘要
为了提高福建肉松的卫生质量,保障食用安全,采用HACCP(危害分析与关键控制点)的技术原理,对福建肉松生产过程各个环节潜在危害进行分析。结果确定福建肉松生产的关键控制点为原料肉的选购、挑筋去肥、煮制、初炒、配料、炒碎、炒酥、油炒、冷却、包装等,并建立相应的关键限值、监测体系和纠偏措施,从而将福建肉松生产过程中的危害降到最低限度,保证产品质量与安全。
In order to improve the quality of Fujian charqui product, HACCP system was applicated and discussed in whole producing process of charqui product.The results show that the critical control points were purchasing, cutting, cooking, packing, freezing and saving .The critical limits, supervise system and correct measures were also established in our studies,which could diminish the possible hazard factors that may affected Fujian charqui product.
