| 肉制品的加工工艺及加工中的关键控制点 |
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| 引用本文： | 胡阳,李思廷.肉制品的加工工艺及加工中的关键控制点[J].农业工程技术:农产品加工,2007(3):29-33. |
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| 作者姓名： | 胡阳 李思廷 |
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| 作者单位： | 武汉生物工程学院生物工程系,武汉430415 |
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| 摘 要： | 肉制品工业是中国食品工业的重要组成部分,随着大量先进的肉制品加工设备的出现和工艺技术的革新,肉制品工业正朝着安全和多样化的方向发展.介绍了肉制品的分类,以及几种有代表性的肉制品加工工艺,概述了肉制品加工中的关键控制点,并为肉制品生产中的安全和质量控制提出了新的要求.
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| 关 键 词： | 肉制品 加工工艺 关键控制点 |
| 收稿时间： | 2007-02-03 |
| 修稿时间： | 2007年2月3日 |
Processing technology of meat products and the critical controlled points in the processing |
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| Hu Yang,Li Siting.Processing technology of meat products and the critical controlled points in the processing[J].Agriculture Engineering Technology,2007(3):29-33. |
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| Authors: | Hu Yang Li Siting |
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| Abstract: | Meat product industry is an important part of Chinese food industry. With advanced machines of meat product appearing and processing technology innovating, the safety and the diversification of meat products are more and more enhanced. This paper introduces the classification of meat products, the processing technology of several typical meat products, and the critical controlled points in the processing of meat products, which brings out new request for the safety and quality control of meat product. |
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| Keywords: | meat product processing technology critical controlled point |
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