鸡肉酥松危害分析与关键控制点(HACCP)系统建立

System establishment of hazard analysis and critical control point( HACCP) of chicken crisp floss

肉酥松是肉深加工食品,具有肉纤维短、重量轻、水分含量低、食用方便和营养丰富等特点。危害分析与关键控制点系统建立是肉酥产业健康快速发展的重要支持。以鸡肉酥松为对象,分析加工工艺路线,选择原料验收、烧煮、搓松、炒松4个环节作为酥松加工的关键环节,在炒松环节,对鸡肉酥松炒松工艺进行探讨,建议的鸡肉酥松炒松温度为80℃,时间为80～100min;最后,基于危害分析与关键控制点制定危害分析及预防计划表对鸡酥松加工的质量控制体系进行分析。

As a deeply processed food,meat crisp floss had the characteristics of short meat fiber,light weight,low moisture content,edible convenience,and rich nutrition. System establishment of hazard analysis and critical control point was an important support for the healthy and rapid development of meat crisp industry. Chicken crisp floss was taken as the object. The processing route was analyzed. The four links including acceptance of raw material,cooking,rubbing floss and frying floss were taken as the key links in the process. In the frying floss process,the technology of frying floss process of chicken crisp floss was discussed. Proposed frying floss temperature of chicken crisp floss was 80℃,and the time was80 ~ 100min; Lastly,based on hazard analysis and critical control point,the schedule of hazard analysis and prevention was made. The quality control system of chicken crisp floss processing was analyzed.