摘要
应用国外通用的HACCP对出口低盐即食榨菜进行了研究。SN、GB、ISO标准对全过程的危害分析,确立了5个关键控制点,研究成功了相应的控制方法,效果良好。为确保出口卫生质量提供了一实用的方法,值得推广应用。
Export low salt instant preserved vegetable was studied by Hazard Analysis and Crisis Control Point which is spread used in other countries.Bacteria,mold microzyme and agriculture drug residue in preserved vegetable processing,worker was inspected using chinese GB or ZBX standard or ISO standard.Hazard analysis results show five crisis control points.they are raw materials,water of washing and desalting,sealing by vacuum,sterilization and sanitation in workshop and worker.Control methods,processing tools washed by 82℃ water can obviously decreased bacteriform,air in workshop by ultraviolet radiation,hand by TC101 disinfect solution,were successful researched.those HACCP methods can ensure quality of low salt instant preserved vegetable,is worth to use widely.\;
出处
《食品工业科技》
CAS
CSCD
北大核心
1999年第S1期47-52,共6页
Science and Technology of Food Industry
