HACCP在南安板鸭生产中的应用  

Application of HACCP system in Nan-an dry salted duck production

作　　者：危贵茂[1] 吴海[1] 

机构地区：[1]抚州职业技术学院,江西抚州344000

出　　处：《肉类工业》2012年第5期38-41,共4页Meat Industry

基　　金：江西省教育厅资助科研项目(GJJ09407)

摘　　要：主要探讨了HACCP在南安板鸭生产中的应用。通过对南安板鸭生产过程的危害分析,确定了选鸭、浸烫脱毛、宰后检验、腌制、晒制(烘制)、修整及真空包装等6个关键控制点,并制定了HACCP计划表,将生产过程中的危害因素降低到最低程度,从而使产品质量得以不断提高。The application of HACCP system in Nan - an dry salted duck was discussed in this pa- per. By analyzing the hazard factors in processing of Nan -an dry salted duck, the critical control points was determined, including duck selecting, soaking and epilating, post - slaughter testing, salting, drying （roasting）, forming and vacuum packing. And the HACCP plan was established, in order to reduce haz- ard factors to the lowest during processing and improve product quality continuously.

关 键 词：HACCP 南安板鸭 应用 

分 类 号：TS251.68[轻工技术与工程—农产品加工及贮藏工程]