摘要
通过对沙河板鸭加工过程中各个环节可能造成的危害进行分析,确定了活鸭验收与检疫、热烫去毛、宰后检验、腌制、脱水干制5个关键控制工艺点,并制定了HACCP工作表,确定了关键限值、监控措施和纠偏措施。该体系的建立将使板鸭加工过程中的各种潜在危害降到最低水平,对提高板鸭的安全性和产品质量有积极作用。
After analyzing the possible hazards during the Shahe dry salted duck processing, the critical control points were put forward in this paper.They included inspection and quarantine,soaking and epilating, postmortem veterinary inspection, salting,drying. And the HACCP schedule of dry salted duck processing was established,and critical limits , control measures and error correction measures were determined in this schedule. The system could keep the potential hazards in the lowest level ,and improve the quality of the products and enhance its safety.
出处
《食品研究与开发》
CAS
北大核心
2013年第13期121-124,共4页
Food Research and Development
关键词
板鸭
关键控制点
危害分析
dry salted duck
critical control point
hazard analysis
