为确保冻干杏鲍菇产品质量稳定、可控，在科学制定冻干杏鲍菇加工工艺的基础上，通过对加工过程中各工艺环节在整个产品质量体系中的重要性和可能性危害进行分析，确定出四个关键控制点，并提出了与之相适应的预防措施。为提高冻干杏鲍菇产品的质量与食用安全性提供了重要保证，也为其它冻干食品的质量管理与控制提供了借鉴。

To ensure product quality, stability and controllability of freeze-dried Pleurotus eryngii, four critical control points were identified based on the importance and hazard analysis of freeze-drying processing technology of Pleurotus eryngii throughout the product quality system. Preventive measures for adaptation were suggested to improve the quality and safety of freeze-dried products of Pleurotus eryngii, and provide a reference for quality management and control of other freeze dried foods.

华南理工大学自然科学基金（x2hjE5090550）