To ensure the quality of canned long-tailed anchovies fried, and to meet the requirements of FDA, the paper analyzed potential hazards in processing procedures, defined the Critical Control Points affecting the quality of product, and worked out prevention measures aiming at each Critical Control Point.
为了保证凤尾鱼罐头的产品质量 ,使其符合FDA的要求 ,将HACCP应用于凤尾鱼罐头的生产 ,对生产过程中的每个环节可能造成的潜在危害进行分析 ,以确定影响产品质量的关键控制点 ,并针对每一个CCP点制定出相应的预防措施。
In order to guarantee the quality for products of canned long-tailed anchovies fried,this paper mainly discussed the application of HACCP system in the products of canned long-tailed anchovies fried,and analysis hazard factors that would possibly affect the products quality during processing to determine the critical control points.
为了保证凤尾鱼罐头的产品品质,将HACCP应用于凤尾鱼罐头的生产,分析生产过程中每个环节的潜在危害,确定影响产品质量的关键控制点,并针对每个关键控制点制定出相应的预防措施。
The Selection of Culture-Medium in the Liquid-Fementing of Ganoderma Lucidum and Pleurotos Sajor-Caju;
灵芝、凤尾液体发酵培养基的筛选