基于HACCP的冷冻调味鱿鱼微生物风险控制策略  

Microbial Risk Control Strategy for Frozen Seasoned Squid Based on HACCP

作　　者：刘苗苗 LIU Miaomiao(School of Food Science Technology,Jiangnan University,Wuxi 214000,China)

机构地区：[1]江南大学食品学院,江苏无锡214000

出　　处：《食品安全导刊》2023年第35期37-39,共3页China Food Safety Magazine

摘　　要：本文深入探讨了冷冻调味鱿鱼生产过程中微生物控制的关键环节和技术创新,强调了原料优化与预选在微生物控制中的基础性作用,阐述了加工环境升级与维护的重要性,通过空气质量控制、装修材料选择和设备清洁维护等措施来降低微生物风险。此外,介绍了冷却与冷冻工艺的改进以及包装与储存技术的创新。这些创新措施共同构成了冷冻调味鱿鱼生产中微生物控制的综合体系,为确保产品质量和安全性提供了有力保障。This paper deeply discusses the key links and technological innovation of microbial control in the production of frozen seasoned squid,emphasizes the basic role of raw material optimization and preselection in microbial control,expounds the importance of upgrading and maintenance of the processing environment,and reduces microbial risk through air quality control,selection of repair materials,cleaning and maintenance of equipment and other measures.In addition,improvements in cooling and freezing processes,as well as innovations in packaging and storage technologies were introduced.These innovative measures together constitute a comprehensive system of microbial control in the production of frozen seasoned squid,providing a strong guarantee for product quality and safety.

关 键 词：危害分析及关键控制点(HACCP) 冷冻调味鱿鱼 微生物风险 控制策略 

分 类 号：TS254.7[轻工技术与工程—水产品加工及贮藏工程]