坛紫菜干品加工过程中危害分析与关键点控制研究

Study on Hazard Analysis and Critical Control Point in the Processing of Dried Laver (Porphyra haitanensis)

近年来,连云港近海海域大量引产坛紫菜,并利用条斑紫菜生产线对其进行自动化生产加工。为提高坛紫菜干品加工过程中的安全卫生水平并保证产品的安全性,在条斑紫菜干品加工HACCP体系基础上,结合连云港润邦紫菜有限公司的生产实际,从原料坛紫菜的收购、漂洗、清洗、精切、浇饼、烘干以及人为操作等方面对坛紫菜生产过程中影响其品质的因素进行危险分析,以原料紫菜验收、紫菜清洗、干燥(烘干、二次干燥)、金属探测作为关键控制点建立了HACCP体系,达到确保最终产品为安全食品的预定品质要求。

In recent years,Lianyungang offshore area has introduced a large number of laver ( Porphyra haitanensis ) and uses the production line of Porphyra yezoensis for automatic production and processing. In order to improve the safety and hygiene levels of dried laver in the processing and ensure the safety of the products, based on the HACCP system of dried laver processing, combined with the actual production of Lianyungang Runbang Laver Co., Ltd., this study conducts the hazard analysis of the factors affecting the quality of laver in the production process from seven aspects such as the acquisition, rinsing, cleaning, fine cutting, cake pouring, drying of the raw material laver and artificial operation. The HACCP system is established taking the acceptance of raw material laver, laver cleaning, drying (drying, secondary drying) and metal detection as the key control points, so as to ensure the final product meeting the predetermined quality requirements as safe food.