摘要
本文将危害分析与关键控制点(HACCP)体系应用于真空低温油炸金耳的生产中。通过对生产过程进行危害分析,确定关键控制点并制定相应关键限值,在关键控制点提出监控、纠偏措施,保证了真空低温油炸金耳产品的质量安全。
The HACCP system was applied in the production of vacuum-fried tremella aurantialba in this paper.The hazards in the production process of vacuum-fried tremella aurantialba were analyzed;the critical control points and formulate critical limits were identified;and supervise procedures and corrective actions were developed to improve the quality and safety of the vacuum-fried Tremella aurantialba products.
出处
《现代食品科技》
EI
CAS
2010年第6期643-645,共3页
Modern Food Science and Technology
