现代食品科技2013，Vol.29Issue(2)：448-451,4.
HACCP在苏州卤汁豆腐干生产中的应用
Application of HACCP in Production of Suzhou-style Marinated Bean Curd
摘要
Abstract
HACCP (hazard analysis critical control point) was applied to analyze the manufacture processes of Suzhou-style marinated bean curd in this paper. Through HACCP, seven critical control stages were confirmed, including receiving of raw materials, fried, marinated boiling, detection of metal, vacuum sealing, high temperature sterilization and cooling. In addition, the plan of HACCP was formulated, which could reduce the dangerous factors to the lowest limit, and ensure the quantity of the moon cake.关键词
危害分析和关键控制点/苏州卤汁豆腐干/关键控制点Key words
HACCP/ Suzhou-style marinated bean curd/ critical control point引用本文复制引用
华景清,何文俊..HACCP在苏州卤汁豆腐干生产中的应用[J].现代食品科技,2013,29(2):448-451,4.基金项目
苏州农业职业技术学院自然科学基金资助项目(200805) （200805）
