摘要
依据危害分析与关键控制点(HACCP)理论与方法对袋装油炸方便面中的各种危害进行详细的检测和分析,确定了生产的关键控制点,并建立了较为完善的HACCP体系。实践表明,运用这些方案生产的袋装油炸方便面的理化指标、卫生指标均得到不同程度的改善,提高了产品的合格率,减少了损失,从而提高了企业的经济效益。
According to the theories and methods of hazard analysis and critical point ( HACCP), the hazards on food safety in fried instant noodle processing were examined and analyzed in detail. The critical control points of the production were determined, and a perfect HACCP system was established and applied in the company. It was proven that the sanitary, chemical and physical index of fried instant noodle produced with these plans were improved in different degree, the qualified rate of products were increased, the loss was reduced, thereby the economic profit of production was increased.
出处
《中国食品学报》
EI
CAS
CSCD
2003年第1期67-76,共10页
Journal of Chinese Institute Of Food Science and Technology
基金
中华农业科教基金资助(No.98-02-13-01)
