摘要
以HACCP的概念及原则,分析了速冻即食食品的关键控制点。列举了HACCP在速冻春卷流程工艺加工中的应用实例。在对危害分析的基础上,确定原料验收,热烫和金属探测为其关键控制点。
The critical control points in the production of quick-frozen instant food, such as quick- frozen instant Spring Roll, were analyzed with HACCP principles. And raw material checking, blanching and metal detecting was identified as the critical control points.
出处
《现代食品科技》
EI
CAS
2007年第5期70-72,共3页
Modern Food Science and Technology
