摘要
运用HACCP体系进行质量控制,对戚风蛋糕生产过程中的每个环节进行危害分析,并采取适当的控制措施防止危害的发生,以提高戚风蛋糕的安全性,做到防患于未然,降低产品损耗,保证产品质量。
With HACCP system as a quality control, hazard analysis was conducted in each link of the chiffon cake production process. The appropriate control measures were taken to prevent the occurrence of harm, improve the safety of the chiffon cake, with a view to taking preventive measures, reducing product loss and ensuring the quality of products.
作者
隋明
李俊儒
张彩
王静霞
唐贤华
SUI Ming;LI Jun-ru;ZHANG Cai;WANG Jing-xia;TANG Xian-hua(Department of Alcohol and Food Engineering,Sichuan Technology and Business College,Dujiangyan 611800,Sichuan,China;College of Light Industry,Textile and Food Engineering,Sichuan University,Chengdu 610065,Sichuan,China)
出处
《江苏调味副食品》
2018年第4期39-41,共3页
Jiangsu Condiment and Subsidiary Food
