HACCP体系在海鲜香菇菜生产中的应用  

Application of HACCP System in the Seafood Flavored Shiitake Sauce

作　　者：谢桂勉[1] 郑佳琳 杨培新[1] 黄莹星 许建文 XIE Guimian;ZHENG Jialin;YANG Peixin;HUANG Yingxing;XU Jianwen(Jieyang Polytechnic,Jieyang 522000,China;Guangdong Haogupo Foods Co.,Ltd.,Puning 515325,China)

机构地区：[1]揭阳职业技术学院,广东揭阳522000 [2]广东好菇婆食品有限公司,广东普宁515325

出　　处：《现代食品》2022年第6期114-117,共4页Modern Food

基　　金：2019年广东省科技专项资金(“大专项+任务清单”)项目(2019014);揭阳职业技术学院“创新强校工程”(2019—2021年)项目(6-3)。

摘　　要：为保证新工艺生产的海鲜香菇菜的质量安全,本文进行了海鲜香菇菜加工过程中危害分析与关键控制点(Hazard Analysis and Critical Control Point,HACCP)体系应用研究。在危害分析的基础上,确定了原辅料验收、炒制、包材消毒和金属检测为关键控制点,制订出企业HACCP的详细实施计划,生产出安全卫生的优质海鲜香菇菜。In order to meet the sanitary requirements in the new process of seafood flavored shiitake sauce, HACCP system application research was conducted. Based on the hazard analysis, the key control points for raw and supplemental materials checking, stir-frying, package disinfection and metal detection were identified. The detailed plan for the application of HACCP system was made to produce seafood flavored shiitake sauce with safety sanitation and high quality.

关 键 词：危害分析与关键控制点(HACCP) 香菇菜 香菇柄 质量安全 

分 类 号：TS255.41[轻工技术与工程—农产品加工及贮藏工程]