HACCP在果蔬肉脯加工工艺中的应用  

Application of HACCP System in Production of Fruits and Vegetables Restructured Jerky

作　　者：庄沛锐 丛懿洁[2] 孙为正[2] 陈楚锐 

机构地区：[1]广东真美食品集团有限公司,广东潮州515637 [2]华南理工大学轻工与食品学院,广东广州510640

出　　处：《现代食品科技》2013年第6期1437-1441,1221,共6页Modern Food Science and Technology

基　　金：广东省教育部产学研结合项目(2012B091000002);广东省科技计划农业攻关项目(2012B020312001)

摘　　要：果蔬肉脯是一种将水果、蔬菜与传统肉脯相结合,意在改变传统肉脯高脂肪、低膳食纤维的不足。为提高果蔬肉脯的生产管理水平,控制产品的质量,增强产品的安全性,本文应用HACCP原理对果蔬肉脯加工过程进行危害分析并确定关键控制点。结果表明原料肉验收、硝酸盐的添加、烘烤、金属探测为关键控制点。并据此建立了相应的预防和监控措施。Fruits and vegetables restructured jerky is a kind of product combining fruits and vegetables with traditional jerky,aiming to change the characteristics of high fat and low dietary fiber traditional jerky.In order to improve the fruits and vegetables restructured jerky production management level,control the quality of products and enhance the safety of products,HACCP system was applied in analysis of remarkable harmful factors and key control point of production technology of fruits and vegetables restructured jerky.The results indicated that raw material（pork） acceptance check,adding of nitrate,dehydrating and detecting metal were key control points.Based on these,prevention and management measures were established.

关 键 词：果蔬肉脯 HACCP 质量控制 

分 类 号：TS251.6[轻工技术与工程—农产品加工及贮藏工程]