| HACCP体系在冻熟熏虾仁加工中的的建立和应用 |
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| 引用本文： | 胡雪琼,张曾奇,夏杏洲,董庆兵,叶盛权,曾少葵,郝记明.HACCP体系在冻熟熏虾仁加工中的的建立和应用[J].现代食品科技,2009,25(5). |
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| 作者姓名： | 胡雪琼 张曾奇 夏杏洲 董庆兵 叶盛权 曾少葵 郝记明 |
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| 作者单位： | 1. 广东海洋大学食品科技学院,广东,湛江,524025
2. 湛江绿环水产有限公司,广东,湛江,524094 |
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| 摘 要： | 根据HACCP质量管理体系的原理,通过对冻熟熏虾仁生产流程的每道工序进行危害分析,确定了原辅料接收、熏制、内包装、高温消毒、金属探测等5个关键控制点,制定了HACCP工作计划表,构建了冻熟熏虾仁的HACCP管理体系模式.
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| 关 键 词： | HACCP体系 冻熟熏虾仁 危害分析 关键控制点 |
Application of HACCP System in the Processing of Frozen-Cooked-Fumigated Shrimp Meat |
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| HU Xue-Qiong,ZHANG Zeng-Qi,XIA Xing-Zhou,DONG Qing-Bing,YE Sheng-Quan,ZENG Shao-Kui,HAO Ji-Ming.Application of HACCP System in the Processing of Frozen-Cooked-Fumigated Shrimp Meat[J].Modern Food Science & Technology,2009,25(5). |
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| Authors: | HU Xue-Qiong ZHANG Zeng-Qi XIA Xing-Zhou DONG Qing-Bing YE Sheng-Quan ZENG Shao-Kui HAO Ji-Ming |
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| Affiliation: | 1.College of Food Science and Engineering;ZhanJiang Ocean University;ZhanJiang GuangDong 524025;China;2. Zhanjiang Lvhuan Aquatic Co.;Ltd.;GuangDong ZhanJiang 524094;China |
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| Abstract: | According to HACCP principles and steps, the hazards of whole process of frozen-cooked-fumigated shrimp meat preparation were analyzed and the critical control points were identified, including takeing-over of raw material and ingredients, smoking, inner packaging, high-temperature sterilization and metal monitoring. Then a HACCP work schedule was designed and the HACCP management system was established for the processing of frozen-cooked-fumigated shrimp meat. |
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| Keywords: | HACCP system frozen-cooked-fumigated shrimp meat hazard analysis critical control point |
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