作　　者： ; ; ; ; ; ;

机构地区： 韩山师范学院生物系

出　　处： 《贵州农业科学》 2013年第5期147-150,共4页

摘　　要： 为了更好地保证潮汕牛肉丸的卫生品质和食用安全性,依据HACCP原理和步骤,分析了潮汕牛肉丸制作过程的危害因素,并确定原料验收、煮制、冷却3个工序为关键控制点,同时提出相应的预防措施和监测手段,制定出HACCP计划表,初步建立牛肉丸安全加工的HACCP质量管理体系。 To preferably guard the health quality and food safety of Chaoshan cow meatball, according to the HACCP principle and steps, analysis of hazard factors during the processing of beef meatball was proceeded, three processes of selection and acceptance of raw material, cooking as well as cooling were determined as the critical control points. Meanwhile, the corresponding prevention measures and monitoring methods were put forward, initially established the HACCP quality management system in relation to beef meatball safety processing and preservation.

关 键 词： 牛肉丸 安全加工 质量管理体系

领　　域： [轻工技术与工程] [轻工技术与工程]