| 酒糟黄姑鱼生产加工过程HACCP计划的建立 |
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| 引用本文： | 许丹,金雷,梅光明,张小军.酒糟黄姑鱼生产加工过程HACCP计划的建立[J].安徽农业科学,2017,45(3). |
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| 作者姓名： | 许丹 金雷 梅光明 张小军 |
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| 作者单位： | 浙江省海洋水产研究所,浙江舟山,316021;浙江省海洋水产研究所,浙江舟山,316021;浙江省海洋水产研究所,浙江舟山,316021;浙江省海洋水产研究所,浙江舟山,316021 |
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| 基金项目： | 浙江省海洋渔业计划项目 |
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| 摘 要： | 对酒糟黄姑鱼生产加工过程进行危害分析,确定了加工前原料验收、辅料验收、解剖、干制、发酵储藏5个关键控制点,并制订了HACCP计划表,构建了酒糟黄姑鱼的HACCP管理体系模式,确保产品的质量安全。
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| 关 键 词： | 黄姑鱼 生产加工 HACCP 关键控制点 |
Etsab lishment of HACCP Plan in Wine-lees Nibea albiflora Processing |
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| XU Dan,JIN Lei,MEI Guang-ming,ZHANG Xiao-jun.Etsab lishment of HACCP Plan in Wine-lees Nibea albiflora Processing[J].Journal of Anhui Agricultural Sciences,2017,45(3). |
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| Authors: | XU Dan JIN Lei MEI Guang-ming ZHANG Xiao-jun |
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| Abstract: | Through analysis of the hazard in wine-lees Nibea albiflora production, five critical control points ( CCP) were identified, inclu-ding acceptance of raw materials and adjuvant material, anatomy of the fish body, air dried fish body, fermentation and storage of the prod-ucts.Then, HACCP schedule was designed and the HACCP management system of wine-lees N.albiflora was established to ensure the quality safety of the products. |
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| Keywords: | Nibea albiflora Production and processing HACCP CCP |
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