| 传统腌腊鱼制品生产中的HACCP体系建立 |
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| 引用本文： | 张慧,于刚,袁丽,高瑞昌. 传统腌腊鱼制品生产中的HACCP体系建立[J]. 安徽农业科学, 2011, 0(9): 5337-5339 |
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| 作者姓名： | 张慧 于刚 袁丽 高瑞昌 |
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| 作者单位： | 中国水产科学研究院南海水产研究所;江苏大学食品与生物工程学院 |
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| 基金项目： | 江苏省自然科学基金(BK200922368);江苏大学校基金项目(08JDG006);广东省海洋渔业科技推广专项(A200901I03) |
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| 摘 要： | 根据HACCP体系建立的基本原则,对传统食品腌腊鱼制品的生产工艺流程中各环节进行危害分析,确立了原料验收、腌制、烘干、杀菌、金属探测为关键控制点,并建立了HACCP模式,为优质、安全地生产腌腊鱼提供了保障。
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| 关 键 词： | 腌腊鱼 HACCP体系 建立 |
Establishment of HACCP System in the Production of Traditional Cured Fish Products |
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| Affiliation: | ZHANG Hui et al(South China Sea Fisheries Research Institute,Chinese Academy of Fishery Sciences,Guangzhou,Guangdong 510300) |
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| Abstract: | According to the basic principles in establishing the HACCP system,the hazards in each link of producing traditional cured fish products were analyzed,the raw material acceptance,curing,drying,sterilization and metal detection were defined as critical control points and then HACCP mode was established,which provided safeguard for the safe and high quality production of cured fish. |
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| Keywords: | Cured fish processing HACCP Establishment |
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