| HACCP在蛋黄派生产质量控制中的应用 |
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| 引用本文： | 李天真. HACCP在蛋黄派生产质量控制中的应用[J]. 粮食与食品工业, 2004, 11(3): 44-46 |
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| 作者姓名： | 李天真 |
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| 作者单位： | 湖州职业技术学院理工分院,湖州,313000 |
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| 摘 要： | 分析了蛋黄派生产过程中的关键工序，同时对容易导致蛋黄派质量问题的因素进行了危害分析，提出了蛋黄派生产过程中的质量关键控制点是原辅料的验收、浆料搅拌、烘焙、夹心料制作、包装等5个工序，并确定了相应的CCP临界值，在此基础上建立了如何进行HACCP质量控制的一系列措施。
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| 关 键 词： | 蛋黄派 HACCP 质量控制 |
| 文章编号： | 1672-5026(2004)03-0044-03 |
| 修稿时间： | 2004-05-26 |
Application of HACCP in quality control of vitellus-pie producing |
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| Li Tianzhen Science and Engineering Department,Huzhou Vocational Technology College. Application of HACCP in quality control of vitellus-pie producing[J]. Cereal and Food Industry, 2004, 11(3): 44-46 |
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| Authors: | Li Tianzhen Science Engineering Department Huzhou Vocational Technology College |
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| Affiliation: | Huzhou 313000 |
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| Abstract: | After analyzing the key working procedure during producing vitellus-pie and the factors which will effect the quality, it is suggested that the key approaches are to check and accept their raw and assistant materials, mix and bake its slurry, facture their filling and pack, and confirm the relative CCP critical value. Basing on these above, a series of measures on how to control the quality by using HACCP are established. |
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| Keywords: | vitellus-pie HACCP quality control |
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