HACCP体系在干炒牛河制作过程中的应用

干炒牛河是粤菜传统菜式之一,也是粤菜烹饪教学中必考菜式之一,为确保中餐烹饪教学的安全性和质量水平,在干炒牛河制作过程中引入HACCP安全管理体系。本研究以中餐烹饪教学菜肴干炒牛河为研究对象,对制作过程中的各个环节进行危害分析,确立了牛肉验收、过油、腌制和炒制4个关键控制点,并制定了相应的关键措施,最终形成HACCP计划。按HACCP体系进行安全控制的过程中,干炒牛河的制作实现了良性运作。

Application of HACCP in the Stir-Fried Rice Noodles with Beef Production

Dry-fried Niuhe is one of the traditional dishes of Cantonese cuisine and one of the compulsory dishes in Chinese cuisine teaching. In order to ensure the safety and quality level of Chinese cuisine teaching, HACCP safety management system was introduced into the process of making dry-fried Niuhe. In this study, take the fried Niuhe as the research object, analyzed the hazards of each link in the production process, established the four key control points of beef acceptance, over-oil, pickling and fried, and formulate the corresponding key limits, and finally form the HACCP plan. In the process of safety control according to HACCP system, the production of dried fried Niuhe has achieved good operation.