Construction and Application of HACCP System for Freeze-dried Pleurotus eryngii
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Abstract:
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.
