| HACCP在香菇冷藏保鲜品加工中的应用 |
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| 引用本文： | 方芳,王强,刘红芝. HACCP在香菇冷藏保鲜品加工中的应用[J]. 农产品加工．学刊, 2010, 0(6) |
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| 作者姓名： | 方芳 王强 刘红芝 |
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| 作者单位： | 中国农业科学院农产品加工研究所; |
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| 摘 要： | 香菇冷藏保鲜产品在加工和储运过程中容易出现霉变、褐变等现象,或存在重金属、农药、有害化学物质超标等问题,不仅危害消费者健康,同时影响我国香菇产业的健康可持续发展。为保证香菇冷藏保鲜产品的质量安全,将HACCP应用于香菇冷藏保鲜生产。分析了生产过程中各环节的潜在危害,确定了影响产品质量安全的关键控制点,并针对每个关键控制点,制定了相应的预防措施和关键限值,以及工作计划表及纠偏措施,将生产过程中的潜在危害降到最低,保证了产品质量与安全。
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| 关 键 词： | 香菇 冷藏 保鲜 危害分析 关键控制点 |
Application of HACCP in Processing of Cold Storage Xianggu Mushroom |
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| Fang Fang,Wang Qiang,Liu Hongzhi. Application of HACCP in Processing of Cold Storage Xianggu Mushroom[J]. Nongchanpin Jlagong.Xuekan, 2010, 0(6) |
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| Authors: | Fang Fang Wang Qiang Liu Hongzhi |
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| Affiliation: | Fang Fang,*Wang Qiang,Liu Hongzhi (Institute of Agro- food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing 100193,China) |
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| Abstract: | Mildew and browning are very common phenomena happened during the process of Xianggu mushroom cold storage, sometimes accompanied with overproof heavy metals,different kinds of pesticides and harmful chemical substances,which not only do harm to consumers' health,but also block the continuable development of Xianggu mushroom industry. By applying HACCP in the processing of cold storage Xianggu mushroom,the potential hazard factors were analyzed in this work,the critical control point that matters for produc... |
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| Keywords: | Xianggu mushroom cold storage preservation hazard analysis critical control point |
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