摘要
为保障盐焗乳鸽产品质量安全,运用HACCP(hazard analysis critical control point)原理对盐焗乳鸽生产工序进行危害分析,确定关键控制点,并提出控制危害的有效措施。确定4个关键控制点:原料肉及辅料验收、腌制、金属探测、灭菌,在此基础上制定HACCP计划表。
In order to ensure the quality and safety of the salt baked pigeon products,the hazard analysis of the production process of the salt baked pigeon was carried out using the principle of HACCP(hazard analysis critical control point),the key control points were determined,and the effective measures to control the hazard were proposed.Four key control points were determined:raw meat and auxiliary materials acceptance,curing,metal detection and sterilization.On this basis,the HACCP schedule was developed.
作者
朱燕兰
王辉
曾晓房
陈伟波
ZHU Yanlan;WANG Hui;ZENG Xiaofang;CHEN Weibo(College of Light Industry and Food Technology,Zhongkai University of Agriculture and Engineering,Guangzhou 510550;Guangdong Provincial Key Laboratory of Lingnan Specialty Food Science and Technology,Key Laboratory of Green Processing and Intelligent Manufacturing of Lingnan Specialty Food,Ministry of Agriculture,Guangzhou 510550;Guangdong Meat Pigeon Engineering Technology Research Center,Meizhou Golden Green Modern Agricultural Development Co.,Ltd.,Meizhou 514000)
出处
《食品工业》
CAS
2023年第4期109-112,共4页
The Food Industry
基金
广东省重点领域研发计划项目(鸽产业发展关键技术研究与集成示范,项目编号:2020B0202080002)
广东省科技专项资金项目(肉鸽休闲制品安全生产关键技术研究与示范,项目编号:2019A0103001)。
