| 无防腐剂天然火锅蘸酱的质量控制体系建立 |
| |
| 引用本文： | 胡云峰,陈君然,胡晗艳,肖娟.无防腐剂天然火锅蘸酱的质量控制体系建立[J].中国调味品,2011,36(10). |
| |
| 作者姓名： | 胡云峰 陈君然 胡晗艳 肖娟 |
| |
| 作者单位： | 天津科技大学食品工程与生物技术学院,天津,300457 |
| |
| 摘 要： | 运用危害分析及关键控制点(HACCP)原理对火锅蘸酱生产过程中可能存在的微生物危害进行了分析.结果表明:原料中的豆瓣酱、腐乳、韭菜花的杀菌、管道清洗及成品酱杀菌这三道工序为关键控制点,并提出了相应控制措施,减少微生物污染,生产出食用安全可靠的火锅蘸酱.
|
| 关 键 词： | 酱 HACCP 微生物 质量 天然 体系 |
Establishment of quality control system of natural hot pot dipping sauce without preservative |
| |
| HU Yun-feng,CHEN Jun-ran,HU Han-yan,XIAO Juan.Establishment of quality control system of natural hot pot dipping sauce without preservative[J].China Condiment,2011,36(10). |
| |
| Authors: | HU Yun-feng CHEN Jun-ran HU Han-yan XIAO Juan |
| |
| Affiliation: | HU Yun-feng,CHEN Jun-ran,HU Han-yan,XIAO Juan(College of Food Engineering and Biotechnology of Tianjin University of Science&Technology,Tianjin 300457,China) |
| |
| Abstract: | Microbiological hazards was analyzed in the production process of hot pot dipping sauce,by using the Hazard Analysis and Critical Control Point(HACCP) principles.The results showed that:The processes of sterilization of raw materials,pipe cleaning and sterilization of finished goods ware critical control points.The corresponding control measures was also put forward in order to reduce microbial contamination,so that the hot pot dipping sauce which was safe to eat could be produced. |
| |
| Keywords: | hot pot dipping sauce HACCP microbe quality natural system |
| 本文献已被 CNKI 万方数据 等数据库收录！ |
|
