摘要
研究了HACCP体系在苦荞茶加工过程中的应用,把苦荞茶的加工过程做了危害分析,得出了原料采购、筛选分级、浸泡、蒸煮、干燥熟化灭菌、脱壳、包装、成品入库8个环节为关键控制点。并在此基础上提出了纠偏措施,制定了详细的HACCP计划。
Study on the application of HACCP system in tartary buckwheat tea during processing,and analyzed the process of bitter buckwheat tea,s dangerous,and concluded that the raw material procurement, screening and grading, soaking, cooking, drying and sterilization, shelling, finished product storage are 8 links for the key control points. And based on this proposed corrective measures, developed a detailed HACCP plan.
出处
《湖北农业科学》
2017年第24期4869-4871,共3页
Hubei Agricultural Sciences
