HACCP Quality Control System for Half-dry Instant Pleurotus eryngii

TANG Bao-sha; YANG Yi-long; CHEN Jun-chen; LI Yi-bin; WENG Min-jie; WU Li

doi:10.19303/j.issn.1008-0384.2014.11.019

Volume 29 Issue 11

Nov. 2014

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TANG Bao-sha, YANG Yi-long, CHEN Jun-chen, LI Yi-bin, WENG Min-jie, WU Li. HACCP Quality Control System for Half-dry Instant Pleurotus eryngii[J]. Fujian Journal of Agricultural Sciences, 2014, 29(11): 1138-1142. doi: 10.19303/j.issn.1008-0384.2014.11.019

Citation:

TANG Bao-sha, YANG Yi-long, CHEN Jun-chen, LI Yi-bin, WENG Min-jie, WU Li. HACCP Quality Control System for Half-dry Instant Pleurotus eryngii[J]. Fujian Journal of Agricultural Sciences, 2014, 29(11): 1138-1142. doi: 10.19303/j.issn.1008-0384.2014.11.019

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HACCP Quality Control System for Half-dry Instant Pleurotus eryngii

doi: 10.19303/j.issn.1008-0384.2014.11.019

Institute of Agricultural Engineering Technology,Fujian Academy of Agricultural Sciences

Received Date: 2014-07-08
Publish Date: 2014-11-18

Abstract

Abstract

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.
- critical control point,
- half-dry instant food,
- Pleurotus eryngii,
- critical limit

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References(12)

References

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