福建农业学报Issue(11)：1138-1142,5.
半干型杏鲍菇即食食品加工中 HACCP 质量控制体系的建立
HACCP Quality Control Systfm for Half-dry Instant Pleurotus eryngii
摘要
Abstract
In this paper,HACCP quality control for producing half-dry instant Pleurotus eryngii was discussed based on the hazards while processing with Pleurotus eryngii by-products.To maintain the quality of products,the critical control points were identified for precaution and delimitation on checking of raw material,cooking,vacuum packaging,hot air drying and sterilization by pulsed UV irradiation.It was proved that HACCP system practiced effectively on providing safety and quality control for industry production of instant Pleurotus eryngii .关键词
CCP (关键控制点)/半干型即食食品/杏鲍菇/关键限值Key words
critical control point/half-dry instant food/Pleurotus eryngii/critical limit分类
轻工纺织引用本文复制引用
汤葆莎,杨艺龙,陈君琛,李怡彬,翁敏劼,吴俐..半干型杏鲍菇即食食品加工中 HACCP 质量控制体系的建立[J].福建农业学报,2014,(11):1138-1142,5.基金项目
福建省科技重大专项（2014N3001）；农业部公益性行业（农业）科研专项（201303080）；福建省农业科学院导师制青年创新基金项目 （）
