摘要
克氏螯虾及其制品虽已出口多年,加工工艺也逐步改进,但许多加工企业在工艺上仍存在一些缺陷。出口克氏螯虾生产工艺应当包括捕捞、验收、加工、包装、贮存至成品装运出厂的全过程。合理的工艺是确保产品品质和食品安全的重要手段。生产工艺及关键控制点的确定,必须有充分的科学依据,并经过体系验证,符合生产和食品安全的需要。
The red swamp crayfish and its products have been exported for many years and the processing technology has also been improved gradually, but there are still some blemishes on it in many factories. The catch, acceptance, process, package, storage and shipping constitute the whole processing technology of red swamp crayfish products exported. The rational technology is the important means of ensuring the quality and safety of the products. The processing technology and critical control points should be on the sufficient scientific basis, take themselves through the system verification and correspond to the need of the production and food safety.
出处
《食品与药品》
CAS
2006年第10A期65-68,共4页
Food and Drug
关键词
克氏螯虾
工艺
食品安全
市场准入
检验检疫
red swamp crayfish
processing technology
food safety
market admittance
inspection and quarantine
