作　　者： ; ; ; ; ;

机构地区： 韩山师范学院生物系

出　　处： 《韩山师范学院学报》 2013年第3期67-73,92,共8页

摘　　要： 简述了HACCP体系在肉制品加工与保鲜中的应用现状;探讨了HACCP体系在潮汕牛肉丸保鲜过程的实施与应用.依据HACCP原理和步骤,分析了潮汕牛肉丸保鲜过程的危害因素,并确定原辅料接收、煮制、冷却、微波二次辅助杀菌、冷藏、包装6道工序为关键控制点;同时提出相应的预防措施和监测手段,制定出HACCP计划表,初步建立牛肉丸保鲜的HACCP质量管理体系. The present application situation of HACCP system in meat products processing and preservation was briefly introduced, and the implementation of HACCP system in Chaoshan beef meatball preservation was discussed. According to the HACCP principle and steps, analysis of hazard factors during the preservation of beef meatball was proceeded, six processes of selection of raw material, cooking, cooling, microwave secondary auxiliary sterilization, refrigeration as well as packaging were determined as the critical control points. Meanwhile, the corresponding prevention measures and monitoring methods were put forward, initially establishing the HACCP quality management system in relation to beef meatball preservation.

关 键 词： 牛肉丸 保鲜 应用

领　　域： [轻工技术与工程] [轻工技术与工程]