HACCP体系在油炸白羽鸡肉块生产中的应用  

Application of HACCP System in Fried White Feather Chicken Nuggets Production

作　　者：陈秋妹[1] 陈燕莹 陈明 汪少芸[1] 

机构地区：[1]福州大学生物科学与工程学院,福建福州350002 [2]福建圣农食品有限公司,福建光泽350104

出　　处：《食品科学技术学报》2014年第5期56-62,79,共8页Journal of Food Science and Technology

基　　金：福建省科技厅重点资助项目(2012N0015)

摘　　要：在油炸白羽鸡肉块的生产过程中,运用HACCP体系中的生物、物理、化学危害分析方法,分析白羽鸡肉块在前期加工处理、冷冻调理以及储藏过程中可能存在的危害,查找出白羽鸡肉块生产中的关键控制点和关键限值,针对原辅料接收、添加剂投放及金属探测工序制定白羽鸡肉块生产中的HACCP计划表,以保证油炸白羽鸡肉块的产品质量安全.In the production process of fried White Feather Chicken nuggets, biological, physical, and chemical hazard analysis methods based on the HACCP system were applied. The potential hazards existing in pre-processing, frozen treated, and storage process were analyzed and the critical control points and critical limits were revealed. The HACCP plan was made based on the raw materials reception, addi- tives launching, and metal detection to ensure the product quality and safety of fried White Feather Chicken nuggets.

关 键 词：HACCP体系 油炸 白羽鸡 肉块 调理制品 

分 类 号：TS251.7[轻工技术与工程—农产品加工及贮藏工程]