| HACCP在双孢菇速冻保鲜加工中的应用 |
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| 引用本文： | 方芳,王强,刘红芝.HACCP在双孢菇速冻保鲜加工中的应用[J].农产品加工．学刊,2010(8). |
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| 作者姓名： | 方芳 王强 刘红芝 |
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| 作者单位： | 中国农业科学院农产品加工研究所; |
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| 基金项目： | “十一五”国家科技支撑计划重点项目子课题(2008BADA1B08) |
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| 摘 要： | 双孢菇速冻保鲜产品在加工和冷藏过程中容易出现霉变和褐变等现象,或存在重金属或有害化学物质超标等问题,不仅危害消费者健康,同时阻碍我国双孢菇产业的健康可持续发展。为保证双孢菇速冻保鲜产品的质量安全,将HACCP应用于双孢菇速冻保鲜生产。分析了生产过程中各环节的潜在危害,确定了影响产品质量安全的关键控制点,并针对每个关键控制点,制定了相应的预防措施、关键限值,以及工作计划表和纠偏措施,将生产过程中的潜在危害降到最低,保证了产品质量安全。
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| 关 键 词： | 双孢菇 速冻 保鲜 危害分析 关键控制点 |
Application of HACCP in Processing of Quick Frozen Agaricus Bisporus |
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| Fang Fang,Wang Qiang,Liu Hongzhi.Application of HACCP in Processing of Quick Frozen Agaricus Bisporus[J].Nongchanpin Jlagong.Xuekan,2010(8). |
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| Authors: | Fang Fang Wang Qiang Liu Hongzhi |
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| Institution: | Fang Fang,Wang Qiang,Liu Hongzhi(Institute of Agro-food Science and Technology,Chinese Academy of Agricultural Sciences,Beijing,100193) |
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| Abstract: | Mildew and browning are very common phenomena happened during the process of Agaricus Bisporus processing and cold storage,sometimes accompanied with overproof heavy metals and different kinds of harmful chemical substances,which not only do harm to consumers' health,but also block the continuable development of Agaricus Bisporus industry.By applying HACCP in the processing of quick frozen Agaricus Bisporus,the potential hazard factors were analyzed in this work,the critical control point that matters for p... |
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| Keywords: | Agaricus Bisporus quick frozen preservation hazard analysis critical control point |
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