摘要
针对鱼豆腐的生产加工流程,应用HACCP原理建立一套科学完整的HACCP计划,从原料采购验收到包装各个环节对其潜在的生物性、化学性和物理性的危害进行分析,确定了5个关键控制点,分别为:原料鱼验收、擂溃、蒸煮油炸、冷却和包装环节。在关键控制点提出了监控、纠偏措施,并制定了HACCP计划表,严格执行此表可将生产环节的潜在危害消除或降至最低。HACCP体系针对鱼豆腐生产过程进行控制,可有效保障该食品的质量安全。
To establish a science and integrated HACCP plan for the Fish Tofu, analyzed processing link to find the potential biological, chemical and physical hazards. Identified five critical control points: material receiving, blending, steaming and oil-frying, cooling, pacaking. The monitoring objects and correction methods were established for critical control points. And we established HACCP plan. Food hazards would be removed or reduced to a safe level by strict implementation of HACCP. HACCP system can control the production pro- cess of Fish Tofu, which can effectively ensure the food quality and safetv.
作者
孟春英
梅光明
张小军
MENG Chun-ying MEI Guang-ming ZHANG Xiao-jun(Marine and Fishery Research Institute of Zhejiang Ocean Unirersity, Marine Fisheries Research Institute of Zhejiang Province, Zhoushan 316022, China)
出处
《浙江海洋学院学报(自然科学版)》
CAS
2016年第6期504-508,共5页
Journal of Zhejiang Ocean University(Natural Science Edition)
基金
浙江省科技厅项目(2014C32087)