| 利用HACCP原理构建南京盐水鸭质量保障体系 |
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| 引用本文： | 段珊珊,陈丽芳,梁蜜,郭芳平,罗宇,王岁楼.利用HACCP原理构建南京盐水鸭质量保障体系[J].中国食物与营养,2014(5):8-10. |
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| 作者姓名： | 段珊珊 陈丽芳 梁蜜 郭芳平 罗宇 王岁楼 |
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| 作者单位： | 中国药科大学食品质量与安全教研室,南京210009 |
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| 基金项目： | 2013年国家大学生创新计划项目（项目编号：G13046）. |
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| 摘 要： | 南京盐水鸭风味独特,深受广大消费者喜爱,但传统加工过程经验性强,质量稳定性没有保证。本文将现代食品质量管理体系——HACCP原理运用于南京桂花鸭的加工过程,旨在使整个工艺流程中可能遇到的安全问题得到有效预防和控制,从而保障盐水鸭产品的质量安全。
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| 关 键 词： | 盐水鸭 质量安全 HACCP原理 |
Construction on the Quality Guarantee System of Salted Duck Using HACCP Principle |
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| DUAN Shan-shan,CHEN Li-fang,LIANG Mi,GUO Fang-ping,LUO Yu,WANG Sui-lou.Construction on the Quality Guarantee System of Salted Duck Using HACCP Principle[J].Food and Nutrition in China,2014(5):8-10. |
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| Authors: | DUAN Shan-shan CHEN Li-fang LIANG Mi GUO Fang-ping LUO Yu WANG Sui-lou |
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| Affiliation: | (Department of Fod Quality and Safety, China Pharmaceutical University, Jiangsu Nanjing 211198 ) |
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| Abstract: | Nanjing salted duck with unique flavor, has been loved by the masses of consumers, but in the traditional processing meth- ods, quality stability is not guaranteed. In this paper, HACCP principle, the process of modern food quality management system, was ap- plied to Nanjing sweet scented osmanthus duck, aiming to make the safety problems encountered in the process get the effective prevention and control, so as to ensure the quality and satety of salted duck products. |
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| Keywords: | salted duck quality and safety HACCP principle |
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