HACCP体系在虾饺制作中的应用  

The Application of HACCP System in the Production ofShrimp Dumplings

作　　者：李雁 LI Yan(Guangzhou Chinese Business Vocational College,Guangzhou 511330,China)

机构地区：[1]广州华商职业学院,广东广州511330

出　　处：《食品安全导刊》2023年第21期23-25,38,共4页China Food Safety Magazine

摘　　要：本研究以广州某五星级酒店的早点虾饺为研究对象,对制作过程中的各个环节进行了危害分析,确立了虾仁验收、切割、川烫和腌制4个关键控制点,并制定相应的关键限值,最终形成危害分析与关键控制点(Hazard analysis and Critical Control Point,HACCP)计划,对酒店点心食品的制作具有一定的生产实践指导意义。In this study,shrimp dumplings in a five-star hotel in Guangzhou were selected as the research object,hazard analysis was carried out on each link in the production process,and four key control points including acceptance,cutting,scalding and curing of shrimp were established,and corresponding critical limits were formulated.Finally,the hazard analysis and critical control point(HACCP)plan is formed,which has a certain practical guiding significance for the production of hotel dim sum food.

关 键 词：危害分析与关键控制点 虾饺 关键限值 危害分析 

分 类 号：TS213.2[轻工技术与工程—粮食、油脂及植物蛋白工程] TS201.6[轻工技术与工程—食品科学与工程]