摘要
为了保证杏鲍菇热风-微波真空联合干燥干制品质量的稳定性和可靠性,应用HACCP原理对优化的杏鲍菇联合干燥生产工艺的各个工序做危害分析,确定杏鲍菇干制的3个关键控制点,针对关键控制点,制定了HACCP计划表,建立了相应控制点的关键限值和纠偏措施,保证了产品的质量和安全性。
HACCP was used in Combining hot-air drying and microwave-vacuum drying in order to ensure stability and reliability of combined drying product quality.Hazard points were analysised in each process of the optimize technical condition.The three critical Control Point in drying technical condition.Schedule of HACCP was formulated by critical Control Point,critical limits and corrective actions were established to en-sure quality and safety of the drying products.
出处
《包装与食品机械》
CAS
2014年第5期45-49,共5页
Packaging and Food Machinery
基金
福建省高等学校新世纪优秀人才支持计划(闽教科〔2007〕20号)
福建省教育厅科技项目(JB10236)
福建省漳州市自然科学基金项目(ZZ2012J07)资助
关键词
杏鲍菇
联合干燥
HACCP
关键控制点
质量和安全
pleurotus eryngii
combined drying
HACCP
critical control point
quality and safety
