熏材
HACCP system of smoked and cooked sausage processing was established. The critical control points were choice and receiving of material meat, repair, the second whipping, smoking and cooking, cutting, the second sterilization and checking of final products.
建立了低温熏煮香肠的HACCP体系,其中关键控制点为原料、修整、搅拌、熏煮、剪节、杀菌和成品检验。
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