摘要
针对苏州卤汁豆腐干的生产工艺过程进行了危害分析,确定了原辅料接收、油炸、卤制、金属探测、真空封口、高温灭菌、冷却七个关键控制点,并详细制定HACCP实施计划,将危害因素降到最低限度,确保苏州卤汁豆腐干生产的质量安全。
HACCP （hazard analysis critical control point） was applied to analyze the manufacture processes of Suzhou-style marinated bean curd in this paper. Through HACCP, seven critical control stages were confirmed, including receiving of raw materials, fried, marinated boiling, detection of metal, vacuum sealing, high temperature sterilization and cooling. In addition, the plan of HACCP was formulated,which could reduce the dangerous factors to the lowest limit, and ensure the quantity of the moon cake.
出处
《现代食品科技》
EI
CAS
北大核心
2013年第2期448-451,共4页
Modern Food Science and Technology
基金
苏州农业职业技术学院自然科学基金资助项目(200805)
