HACCP体系在冻熟熏虾仁加工中的的建立和应用  

Application of HACCP System in the Processing of Frozen-Cooked-Fumigated Shrimp Meat

作　　者：胡雪琼[1] 张曾奇 夏杏洲[1] 董庆兵 叶盛权[1] 曾少葵[1] 郝记明[1] 

机构地区：[1]广东海洋大学食品科技学院,广东湛江524025 [2]湛江绿环水产有限公司,广东湛江524094

出　　处：《现代食品科技》2009年第5期558-562,共5页Modern Food Science and Technology

基　　金：湛江市科技计划项目(2007):“冻熟熏虾”标准化生产技术及其产业化

摘　　要：根据HACCP质量管理体系的原理,通过对冻熟熏虾仁生产流程的每道工序进行危害分析,确定了原辅料接收、熏制、内包装、高温消毒、金属探测等5个关键控制点,制定了HACCP工作计划表,构建了冻熟熏虾仁的HACCP管理体系模式。According to HACCP principles and steps, the hazards of whole process of frozen-cooked-fumigated shrimp meat preparation were analyzed and the critical control points were identified, including takeing-over of raw material and ingredients, smoking, inner packaging, high-temperature sterilization and metal monitoring. Then a HACCP work schedule was designed and the HACCP management system was established for the processing of frozen-cooked-fumigated shrimp meat.

关 键 词：HACCP体系 冻熟熏虾仁 危害分析 关键控制点 

分 类 号：TS254.4[轻工技术与工程—水产品加工及贮藏工程]