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速冻牛筋串生产中HACCP系统的建立

标题: 速冻牛筋串生产中HACCP系统的建立
英文标题: The establishing of HACCP system in the process of strings of quick-frozen ox sinew
作者: 白昆燕
出版时间: 2005-01-01
所在大学: 河北农业大学
关键词: 速冻牛筋串,加工,卫生调查,HACCP
英文关键词: string of frozen prepared ox sinew,process,HACCP,set up
论文级别: 硕士
学位: 学位论文
导师: 张伟
专业: 农产品加工及贮藏工程
提交时间: 2005
摘要: 调查了原料肉的感观质量、微生物、理化指标和加工过程中产品微生物数量的变化,还调查了环境、工具、手的含菌量;测定了加工过程中产品PH值和挥发性盐基氮的变化,结果表明;原料肉的感观正常.根据GMP的要求,为企业制定了SSOP.对速冻牛筋串进行了危害分析,建立了危害分析工作单,确定原料接收、水煮、二次灭菌、金属探测这4道工序为关键控制点,原料接收关键控制点的关键限值为原料符合国家和出口国的法规要求,兽药残留不超标,原料具有检验合格证明;水煮的关键限值为原料肉中心温度70℃保持30min以上;二次灭菌的关键限值为原料肉的煮制温度100℃,保持3min;金属探测的关键限值为FE的直径≤1.5mm,SUS直径≤2.0mm.建立了监控程序,纠偏措施,验证程序和记录保持程序,制定了HACCP计划表.经试运行,效果良好.??
英文摘要: This essay investigated the impressions,microbe,physics and chemistry quota of raw meat and the quantity change of microbe during the process;surveyed the mushroom content of the environments,tools hands;determined the numerical value of PH and the change of salt and nitrite in the processing.The result showed;the impressions of raw materials is normal.According to GMP,SSOP is made for the entertainment.The study makes endangering analyze for the strings frozen prepared ox sinew,sets up analysis work list,determined rawmaterialtake-over\poaching\sencondly sterilization meatl detece as crux control point.The key numerical value of raw material crux control point is up to the standard demating country;beast chemical is left over the standard,the raw materials have quarantine certificate;the key mumerical value of poach is the center temperature of raw meat is 70℃ which keep for 30 minutes; the key numerical value of poaching is the temperature of cooking raw meat 100℃ which keeps 3minutes;the key numerical value of the metal detect is Fe:d≤1.5mm,SUS:d≤2.0mm.The sdudy sets up keeping control process,rectifies a deviation measure,verifies process and record process,makes the table of HACCPA plan.The effect of running-in is good.??