摘要
为保证产品的质量,探讨HACCP体系在鸡油菌仿牛肉干生产中的应用,从食品卫生与安全的方面,对鸡油菌仿牛肉的生产过程进行分析,确立了鸡油菌仿牛肉生产过程中的关键控制点,制定了相应的控制方法和制定措施,为新型食品的发展提供了思路。
The HACCP system in the chanterelle imitation beef jerky production application was discussed to ensure the quality of the products. From the food hygiene and safety aspects of chanterelles, imitation beef production process analysis, the chanterelle imitation beef production in the process of critical control points, formulate corresponding control methods and measures were established, which offered the food development new thought.
出处
《食品工业》
北大核心
2013年第1期162-164,共3页
The Food Industry
关键词
HACCP
鸡油菌
牛肉干
HACCP
cantharelles cibarius
application
