摘要
根据HACCP体系建立的基本原则,对传统食品腌腊鱼制品的生产工艺流程中各环节进行危害分析,确立了原料验收、腌制、烘干、杀菌、金属探测为关键控制点,并建立了HACCP模式,为优质、安全地生产腌腊鱼提供了保障。
According to the basic principles in establishing the HACCP system,the hazards in each link of producing traditional cured fish products were analyzed,the raw material acceptance,curing,drying,sterilization and metal detection were defined as critical control points and then HACCP mode was established,which provided safeguard for the safe and high quality production of cured fish.
出处
《安徽农业科学》
CAS
北大核心
2011年第9期5337-5339,共3页
Journal of Anhui Agricultural Sciences
基金
江苏省自然科学基金(BK200922368)
江苏大学校基金项目(08JDG006)
广东省海洋渔业科技推广专项(A200901I03)
关键词
腌腊鱼
HACCP体系
建立
Cured fish processing
HACCP
Establishment
