摘要
针对传统烤羊肉存在的多环芳烃等安全问题,提出烤羊肉加工新工艺,并对烤羊肉生产进行HACCP应用研究,确立原辅料验收、解冻、烘干、烤制、冷却和杀菌6个关键控制点及其关键限值、监控方法和纠正措施,提高烤羊肉生产的安全性和品质,在实际产业化应用中取得良好效果。
In order to solve safety problem in traditional processing of roast mutton, new processing of roast mutton is proposed, meanwhile, this study operates the basic principles and researches on the application of HACCP system in roast mutton processing. Raw meat inspection, thawing, drying, baking, cooling and sterilizing are also established, the safety and quality of the roast mutton are improved, and the good effects are obtained in the actual industrial application.
出处
《农产品加工（下）》
2014年第2期71-73,75,共4页
Farm Products Processing
基金
国家星火计划和科技成果转化项目(2012GA810001
2013GB2F000407)
关键词
烤羊肉
质量控制
HACCP
roast mutton
HACCP
quality control
