HACCP在真空包装烧肉粽生产中的应用  

Application of HACCP in the Production of Vacuum-packed Braised Meat Rice Dumplings Wrapped in Reed Leaves

作　　者：周永波 ZHOU Yong-bo(Xiamen Taizu Food Co.,Ltd.,Xiamen,Fujian 361101,China;College of Ocean Food and Biological Engineering,Jimei University,Xiamen,Fujian 361021,China;Fujian Engineering Technology Research Center of Marine Functional Food,Xiamen,Fujian 361021,China)

机构地区：[1]厦门太祖食品有限公司,福建厦门361101 [2]集美大学海洋食品与生物工程学院,福建厦门361021 [3]福建省海洋功能食品工程技术研究中心,福建厦门361021

出　　处：《福建农业科技》2024年第9期59-68,共10页Fujian Agricultural Science and Technology

基　　金：国家自然科学基金面上项目(32272322);福建省高校产学合作重点项目(2021N5003);福建省教育教学研究重大项目(FBJG20220205)。

摘　　要：为突破国际贸易壁垒,基于真空包装烧肉粽产品特性、原材料的食品安全相关可接受水平以及真空包装烧肉粽生产工艺的制程特点,运用关键控制点决策树与危害分析工作表相结合的方法,对真空包装烧肉粽的材料验收环节和生产全过程进行危害风险的识别分析和研判,确定了金属检测、真空包装和高温杀菌3个关键控制点,构建了真空包装烧肉粽生产的HACCP体系,可有效管控真空包装烧肉粽生产全过程的食品安全风险。研究结果奠定了HACCP在真空包装烧肉粽生产中的应用基础,可供相关企业和科研人员参考。In order to break through the international trade barriers,based on the product characteristics of vacuumpacked braised meat rice dumplings wrapped in reed leaves,the acceptable level of food safety of raw materials and the process characteristics for the production technology of vacuum-packed braised meat rice dumplings.By using the methods of combining the critical control point decision tree and the hazard analysis worksheet,the identification analysis and judgment of hazard risk in the material acceptance link and the whole production process of vacuumpacked braised meat rice dumplings wrapped in reed leaves were carried out.The three critical control points,including metal detection,vacuum packaging and high temperature sterilization,were determined.And the HACCP system for the production of braised meat rice dumplings wrapped in reed leaves was constructed,which could effectively control the food safety risk in the whole production process of vacuum-packed braised meat rice dumplings wrapped in reed leaves.The research results have laid the foundation for the application of HACCP in the production of vacuum-packed braised meat rice dumplings wrapped in reed leaves,which could be used as the reference for relevant enterprises and researchers.

关 键 词：HACCP体系 关键控制点 真空包装 烧肉粽 

分 类 号：TS213.3[轻工技术与工程—粮食、油脂及植物蛋白工程]