HACCP系统在香干生产中的应用

Study on the application of HACCP system in the production of smoked bean curd

为了提高软包装香干质量,保障食用安全,采用HACCP的技术原理,对软包装香干生产过程中各个环节的潜在危害进行分析。结果确定软包装香干生产的关键控制点为黄豆及其预处理、卤制、真空封口、灭菌及冷却,并建立相应的关键限值、监测方法、控制及纠偏措施,从而将软包装香干生产过程中的危害降到最低限度,确保产品的质量与安全。

In order to improve the quality of soft packaged, smoked bean curd HACCP system was applied and discussed during the whole process of production. The results showed that the critical control points were soybean and its previous handling, stewining, sealing sterilizing, and freezing. Critical limits, supervise system and correct measures were also established so as to diminish the possible hazard factors that may affected smoked bean curd product.