摘要
为了保证速冻包点(煎炸类)的产品质量安全,在速冻包点的生产过程中运用HACCP原理进行危害分析确定了煎炸、金检、冻藏3个关键控制点,并制定了相应的解决方法。通过在生产过程中对危害的有效控制,确保煎炸类速冻包点的安全性。
In order to ensure the quality and safety of product in quick-frozen steamed stuffed bun and pastry(frying type),HCAAP principle was used to analyze hazards and 3 key control points were determined in the production process of quick-frozen steamed stuffed bun and pastry,flying,metal detection and frozen storage,and formulated the corresponding solutions.Through the effective control of hazards in the production process,to ensure the safety of fired quick-frozen steamed stuffed bun and pastry.
作者
高彤
王凤娇
李琪
白卫东
刘晓艳
白永亮
GAO Tong;WANG Fengjiao;LI Qi;BAI Weidong;LIU Xiaoyan;BAI Yongliang(Likoufu Food Co.,Ltd of Guangzhou Restaurant Group,Panyu,Guangdong 511442,China;School of Food Science and Engineering,Foshan University,Foshan,Guangdong 528000,China;Zhongkai University of Agriculture and Engineering,Guangzhou,Guangdong 510225,China)
出处
《农产品加工》
2020年第23期74-77,共4页
Farm Products Processing
基金
仲恺农业工程学院-广州酒家产学研合作项目“广式传统食品的研究与开发”(D11820760)
广东省研究生教育创新计划项目“仲恺农业工程学院-广州酒家集团利口福食品有限公司联合培养研究生示范基地”(201710)。
关键词
HACCP
速冻包点
煎炸
食品安全
控制措施
HACCP
quick-frozen steamed stuffed bun and pastry
frying
food safety
control measures
