应用HACCP控制鳗鱼寿司片加工中质量安全

Application of HACCP in control of the quality and safety of eel sushi slice

本文通过鳗鱼制品市场需求和质量安全研究现状分析,应用HACCP原理,开展危害分析,提出鳗鱼寿司加工质量安全控制关键控制点及其控制限值。在鳗鱼寿司片加工质量技术和安全危害质量的控制研究中,本文提出烤鳗原料在质量安全指标满足加工要求时,解冻工艺技术控制对鳗鱼寿司片外观质量和原料利用率的有直接影响,应作为鳗鱼寿司片加工质量技术控制的关键点,并与安全危害质量关键控制点有机结合共同进行全面质量控制,采取行之有效的防范措施,保障鳗鱼寿司片产品质量,满足市场需求。从而促进鳗鱼精深加工良性发展,延伸产业链,为提高附加值、扩大出口及鳗业可持续健康发展奠定基础。

Through the present situation analysis of eel products market demand and quality safety research and the application of HACCP principle, the hazard analysis was conducted and the eel sushi processing quality and safety control key control points and control limits were put forward in this paper. In research of quality control of eel sushi slice processing technology and safety hazards, the control of thawing technology had a direct impact on the appearance quality and raw material utilization rate of eel sushi slice, and it should be the key point in the quality control of eel sushi slice. The control of thawing process should be combined with the key control points of safety hazard and quality to carry out total quality control, and effective preventive measures should be taken to ensure the quality of eel sushi products and meet the market demand. Thus, it can promote the development of eels intensive and deep processing, extend the industrial chain, and lay the foundation for the improvement of added value, the expansion of the export and the sustainable healthy development of the eel industry.