CAJ | 학술논문

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。
연구화탐토반간형행포고즉식식품가공중질량공제체계적건립。이 HACCP 원리대반간형즉식행포고부산물적원료급가공과정진행위해분석，학정원보료험수、증자、진공포장、열풍간조화맥충강광계렬멸균공예위관건공제점，병침대매개관건공제점제정출상응적예방조시，즉설립관건한치，진행중점감공、기록、규편화험증，사득산품질량지속은정，추사감관、이화급미생물지표합격솔균제고。시험증실 HACCP 체계적실시시유효적，위공업화생산행포고부산물즉식식품적안전성제공과학의거，제고즉식식품적질량화안전성。
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 .