半干型杏鲍菇即食食品加工中 HACCP 质量控制体系的建立

摘要

研究和探讨半干型杏鲍菇即食食品加工中质量控制体系的建立。以 HACCP 原理对半干型即食杏鲍菇副产物的原料及加工过程进行危害分析，确定原辅料验收、蒸煮、真空包装、热风干燥和脉冲强光系列灭菌工艺为关键控制点，并针对每个关键控制点制定出相应的预防措施，即设立关键限值，进行重点监控、记录、纠偏和验证，使得产品质量持续稳定，抽查感官、理化及微生物指标合格率均提高。试验证实 HACCP 体系的实施是有效的，为工业化生产杏鲍菇副产物即食食品的安全性提供科学依据，提高即食食品的质量和安全性。%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 .