| 沙阳板鸭生产流程及HACCP质量管理系统的建立 |
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| 引用本文： | 陈绍军,柯范生. 沙阳板鸭生产流程及HACCP质量管理系统的建立[J]. 福建农林大学学报(自然科学版), 2000, 29(1): 103-106 |
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| 作者姓名： | 陈绍军 柯范生 |
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| 作者单位： | 福建农业大学食品科学系,福建,福州,350002 |
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| 基金项目： | 福建省科委科技项目!(95-J-25) |
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| 摘 要： | 介绍了沙阳板鸭的生产工艺方法 ,并应用 HACCP(危害分析重点控制 )理论对其生产工序进行规范 ;要求对原料选择、屠宰、脱毛、净膛、预冷、腌制、烘烤、整形包装、贮藏运输等 9个 (危害 )关键点进行严格的质量控制 ,以确保产品的质量
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| 关 键 词： | 沙阳板鸭 禽肉加工 HACCP(危害分析重点控制) |
The producing process of Shayang dry salted duck and setting up the quality control system of HACCP |
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| CHEN Shao-jun,KE Fan-sheng. The producing process of Shayang dry salted duck and setting up the quality control system of HACCP[J]. Journal of Fujian Agricultural and Forestry University, 2000, 29(1): 103-106 |
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| Authors: | CHEN Shao-jun KE Fan-sheng |
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| Abstract: | The processing technique of Shayang dry salted duck was showed and the quality control system was setted on the basis of HACCP theory. There were 9 critical control points such as duck selecting, slaughtering, epilating, viscera removal, pre cooling, pickling, toasting, forming and packing, storing and transporting must be strictly controlled in order to improve the quality of dry salted duck. |
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| Keywords: | Shayang dry salted duck poultry meat processing HACCP(hazard analysis and critical control point principles) |
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