| HACCP在南安板鸭生产中的应用 |
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| 引用本文： | 危贵茂,吴海.HACCP在南安板鸭生产中的应用[J].肉类工业,2012(5):38-41. |
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| 作者姓名： | 危贵茂 吴海 |
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| 作者单位： | 抚州职业技术学院,江西抚州,344000 |
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| 基金项目： | 江西省教育厅资助科研项目 |
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| 摘 要： | 主要探讨了HACCP在南安板鸭生产中的应用。通过对南安板鸭生产过程的危害分析,确定了选鸭、浸烫脱毛、宰后检验、腌制、晒制（烘制）、修整及真空包装等6个关键控制点,并制定了HACCP计划表,将生产过程中的危害因素降低到最低程度,从而使产品质量得以不断提高。
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| 关 键 词： | HACCP 南安板鸭 应用 |
Application of HACCP system in Nan- an dry salted duck production |
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| Abstract: | The application of HACCP system in Nan-an dry salted duck was discussed in this paper.By analyzing the hazard factors in processing of Nan-an dry salted duck,the critical control points was determined,including duck selecting,soaking and epilating,post-slaughter testing,salting,drying(roasting),forming and vacuum packing.And the HACCP plan was established,in order to reduce hazard factors to the lowest during processing and improve product quality continuously. |
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| Keywords: | HACCP Nan-an dry salted duck application |
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