| HACCP系统在干湿梅加工中的应用 |
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| 引用本文： | 曾绍校,梁静,叶芳,孟鹏,郑宝东. HACCP系统在干湿梅加工中的应用[J]. 福建农林大学学报(自然科学版), 2006, 35(1): 102-105 |
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| 作者姓名： | 曾绍校 梁静 叶芳 孟鹏 郑宝东 |
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| 作者单位： | 1. 福建农林大学食品科学技术研究所,福建,福州,350002
2. 诏安红星农场,福建,诏安,363500 |
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| 摘 要： | 探讨了危害分析及关键控制点(HACCP)管理系统在干湿梅加工中的应用,通过对产品加工过程中各个环节及其潜在的危害进行分析,确定选果、腌制、起梅洗水、晒梅和成品贮藏5个关键控制点,并建立相应的关键控制临界值,进行控制、纠偏、记录及档案管理、验证审核等,以提高青梅制品品质和成品率,保证其质量的安全性.
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| 关 键 词： | 干湿梅 危害分析及关键控制点 |
| 文章编号： | 1671-5470(2006)01-0102-04 |
| 收稿时间： | 2004-12-08 |
| 修稿时间： | 2005-12-25 |
The application of HACCP system to the production of salted prune |
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| ZENG Shao-xiao,LIANG Jing,YE Fang,MENG Peng,ZHENG Bao-dong. The application of HACCP system to the production of salted prune[J]. Journal of Fujian Agricultural and Forestry University, 2006, 35(1): 102-105 |
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| Authors: | ZENG Shao-xiao LIANG Jing YE Fang MENG Peng ZHENG Bao-dong |
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| Affiliation: | 1. Institute of Food Science and Technology, Fuzhou, Fujian 350002, China;2. Zhaoan Hongxing Farm, Zhaoan, Fujian 363500, China |
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| Abstract: | The application of hazard analysis and critical control point(HACCP) to the production of salted prune was studied.The existing and potential harmfulness affecting the quality of the production of salted prune was analyzed.Five critical control points such as selection of fresh fruits,salting,washing roughed fruits,basking and storing were determined,and procedures of controlling,rectifying,recording and checking up were used to improve the quality and the rate of production, and the safety of salted prune could be ensured. |
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| Keywords: | salted prune hazard analysis and critical control point |
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