HACCP系统在曲霉型豆豉生产中的应用

Application of HACCP System in the Production of Aspergillus Fermented Soybean

豆豉是一种以大豆为原料,经蒸煮、制曲、发酵等工艺过程而制成的中国传统发酵食品。为控制豆豉生产的品质,保障产品的安全性,将HACCP原理应用到曲霉型豆豉加工生产中,对其生产过程进行危害分析,确定原料控制、清洗消毒、制曲、发酵为关键控制点,并制定相应HACCP计划表。

Fermented soybean is a traditional Chinese fermented food made from soybeans by cooking,koji and fermentation.In order to control the quality of fermented soybean production and ensure the safety of products,the HACCP principle was applied to the processing and production of Aspergillus fermented soybean in this paper,conducting hazard analysis on its production process,determine raw material control,cleaning and disinfection,koji and fermentation as key control points,and formulating the corresponding HACCP plan.