HACCP体系在干飘卷生产中的应用  

Application of HACCP System in the Processing of Ganpiao Roll

作　　者：章艳[1] 张长峰[2] 饶贵珍[3] 

机构地区：[1]长江大学一年级教学工作部,湖北荆州434025 [2]长江大学生命科学学院,湖北荆州434025 [3]长江大学园艺园林学院,湖北荆州434025

出　　处：《农产品加工（下）》2007年第3期91-94,共4页Farm Products Processing

摘　　要：干飘卷是以新鲜元葱、大头菜、鸡胸肉和鸡蛋为主要原料,经过一系列加工制成的冷冻调理食品。运用HACCP原理对干飘卷的生产工艺进行分析,确定了原料验收、漂烫、蒸制和金属探测等4个关键控制点,并对各关键控制点采取了相应的控制措施,从而将产品的潜在危害降低到最低限度,确保产品的安全、卫生和优质。Ganpiao roll as a deepfreeze food is made from fresh shallot, kohlrabi, chicken breast meat, egg and else. lhe application of Hazard Analysis and Critical Control Point （HACCP） system to Ganpiao roll production and four Critical Controlled Point （CCP） indentified had been reported in this paper, four CCP are material check and accept, scalding, brazing and metal detection respectively. Some corresponding measures aiming at controlling each CCP has been taken in order to reduce the potential hazard bound as lower as possible, and it ensure food has healthful, safe, high quality.

关 键 词：干瓢卷 生产 HACCP体系 

分 类 号：TS201.6[轻工技术与工程—食品科学]