HACCP体系在鱼豆腐生产加工过程中的应用  

Application of HACCP System in Fish Tofu Processing

作　　者：孟春英[1] 梅光明[1] 张小军[1] MENG Chun-ying MEI Guang-ming ZHANG Xiao-jun(Marine and Fishery Research Institute of Zhejiang Ocean Unirersity, Marine Fisheries Research Institute of Zhejiang Province, Zhoushan 316022, China)

机构地区：[1]浙江海洋大学海洋与渔业研究所,浙江省海洋水产研究所,浙江舟山316022

出　　处：《浙江海洋学院学报（自然科学版）》2016年第6期504-508,共5页Journal of Zhejiang Ocean University(Natural Science Edition)

基　　金：浙江省科技厅项目(2014C32087)

摘　　要：针对鱼豆腐的生产加工流程,应用HACCP原理建立一套科学完整的HACCP计划,从原料采购验收到包装各个环节对其潜在的生物性、化学性和物理性的危害进行分析,确定了5个关键控制点,分别为:原料鱼验收、擂溃、蒸煮油炸、冷却和包装环节。在关键控制点提出了监控、纠偏措施,并制定了HACCP计划表,严格执行此表可将生产环节的潜在危害消除或降至最低。HACCP体系针对鱼豆腐生产过程进行控制,可有效保障该食品的质量安全。To establish a science and integrated HACCP plan for the Fish Tofu, analyzed processing link to find the potential biological, chemical and physical hazards. Identified five critical control points： material receiving, blending, steaming and oil-frying, cooling, pacaking. The monitoring objects and correction methods were established for critical control points. And we established HACCP plan. Food hazards would be removed or reduced to a safe level by strict implementation of HACCP. HACCP system can control the production pro- cess of Fish Tofu, which can effectively ensure the food quality and safetv.

关 键 词：HACCP 鱼豆腐 关键控制点 

分 类 号：TS254.9[轻工技术与工程—水产品加工及贮藏工程]