文献类型：期刊文献

中文题名：HACCP体系在冻熟熏虾仁加工中的的建立和应用

英文题名：Application of HACCP System in the Processing of Frozen-Cooked-Fumigated Shrimp Meat

作者：胡雪琼[1];张曾奇[2];夏杏洲[1];董庆兵[2];叶盛权[1];曾少葵[1];郝记明[1]

机构：[1]广东海洋大学食品科技学院,广东湛江524025;[2]湛江绿环水产有限公司,广东湛江524094

年份：2009

卷号：25

期号：5

起止页码：558

中文期刊名：现代食品科技

外文期刊名：Modern Food Science and Technology

收录：CSTPCD、、Scopus

基金：湛江市科技计划项目(2007):“冻熟熏虾”标准化生产技术及其产业化

语种：中文

中文关键词：HACCP体系;冻熟熏虾仁;危害分析;关键控制点

外文关键词：HACCP system; frozen-cooked-fumigated shrimp meat; hazard analysis; critical control point

中文摘要：根据HACCP质量管理体系的原理,通过对冻熟熏虾仁生产流程的每道工序进行危害分析,确定了原辅料接收、熏制、内包装、高温消毒、金属探测等5个关键控制点,制定了HACCP工作计划表,构建了冻熟熏虾仁的HACCP管理体系模式。

外文摘要：According to HACCP principles and steps, the hazards of whole process of frozen-cooked-fumigated shrimp meat preparation were analyzed and the critical control points were identified, including takeing-over of raw material and ingredients, smoking, inner packaging, high-temperature sterilization and metal monitoring. Then a HACCP work schedule was designed and the HACCP management system was established for the processing of frozen-cooked-fumigated shrimp meat.