摘要
为提高荔枝干、龙眼干的卫生质量,运用HACCP对其生产工艺进行危害性分析,确定工艺流程中的原料选择、烘干过程、包装、杀菌、存放及销售过程等为关键环节控制点,采取适宜措施后,可显著改善荔枝干、龙眼干的食用安全性。
In order to improve the hygienic quality of dry Litchi and dry Longan, the HACCP system was adopted in the hazardanalysis of the processing. The critical control points of selecting material, drying process, packing, disinfecting, preserving andselling were set up. After adopting some correlating measures, the hygienic quality of dry Litchi and dry Longan was enhanced.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第8期73-74,共2页
Food Science
