真空包装水晶肴肉危害分析与关键控制点(HACCP)的建立  

Establish of Hazard Analysis Critical Control Point(HACCP) in Vacuum-packed Yao Meat

作　　者：姚永杰[1] 徐宝才 李逍遥 Yao Yongjie;Xu Baocai;Li Xiaoyao(School of Food Science and Technology, Jiangnan University, Wuxi 214000, Jiangsu;State Key Laboratory of Meat Processing and Quality Control, Nanjing 211086)

机构地区：[1]江南大学食品学院,江苏无锡214000 [2]雨润集团肉品加工与质量控制国家重点实验室,南京211806

出　　处：《中国食品学报》2018年第4期325-331,共7页Journal of Chinese Institute Of Food Science and Technology

基　　金："十二五"国家科技支撑计划项目(2012BAD28B04)

摘　　要：水晶肴肉作为典型的低温肉制品,其加工工艺较繁琐,不宜二次杀菌,且加工、储运困难,货架期短。为提高和保障水晶肴肉的品质及安全性,应用HACCP,结合肴肉生产实践经验,对其加工工艺和过程卫生进行调查分析,确定原料验收、煮制、装模、一次划切、包装这几个关建控制点和相应的纠偏措施。通过危害肴肉最严重的细菌总数和大肠菌群的验证,得出HACCP体系的实施能有效保证水晶肴肉的卫生安全。As typical low-temperature meat products, its processing technology is complex without secondary sterilization, so then there are difficulties to process, store and transport jellied meat and short shelf-life. To improve quality and safety of jelly melt, with the help of HACCP, processing technology and sanitation was investigated, critical control points including die-filling, boiling, first cutting-up and packaging were determined, so as to their correct measures. The result was significant. The most serious safety issues such as aerobic plate count and coli forms were enforced in the program and can be used as an effective assurance for Yao-meat safety.

关 键 词：HACCP 水晶肴肉 食品安全 过程卫生 

分 类 号：TS206[轻工技术与工程—食品科学] TS251[轻工技术与工程—食品科学与工程]