介绍了猪肉脯的加工工艺和辐照处理过程,并确定了辐照杀菌、保藏的工艺条件。
The process technology of preserved pig flesh was introduced. The technology conditions for preserving the product and killing bacteria with irradiation were determined.
肉脯加工厂通过建立和实施HACCP体系,可以确保肉脯从原料肉验收、加工到流通过程中,安全危害得到有效的预防和控制。
HACCP system can ensure a baked pork sli ce factory to obtain effective prevent and control of baked pork slice security hazard from material meat receipt and processing.
肉脯加工厂通过建立和实施HACCP体系,可以确保肉脯从原料肉验收、加工到流通过程中,安全危害得到有效的预防和控制。
HACCP system can ensure a baked pork sli ce factory to obtain effective prevent and control of baked pork slice security hazard from material meat receipt and processing.
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