摘要
将HACCP体系应用到德州五香鸡生产中,对五香鸡加工过程中存在的潜在危害(物理性危害、化学性危害和生物性危害)进行了分析,确定了选料、注射、上色和油炸、煮制、真空包装和与高温高压杀菌六个关键控制点,并制定了关键限值和提出相应的预防措施和监测方法。实施HACCP体系管理后,显著提高了五香鸡肉产品的质量,减少了次品率,有效降低了安全危害。
HACCP system was applied to the De-zhou spiced chicken production process , then potential hazards existing in the process of spiced chicken （physical hazards, chemical hazards and biological hazards） were analyzed. The material selection, injection, frying, boiling, vacuum packaging and heat sterilization were identified as the critical control points;Also the critical limits, the preventive measures and monitoring method were documented. The quality of spiced chicken was improved , the defective product rate and safety hazards were reducedafter the HACCP management system was implemented.
出处
《食品研究与开发》
CAS
北大核心
2015年第7期149-152,共4页
Food Research and Development
关键词
危害分析关键控制点
德州五香鸡
关键控制点
Hazard analysis critical control point（HACCP）
De-zhou spiced chicken
critical control point
