DB32∕T 2389-2013 冷鲜鹅加工操作技术规程.pdf

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1、ICS67.120.10B45备案号：41076-2014DB32江苏省地方标准DB32/T2389—2013冷鲜鹅加工操作技术规程Technologicalpracticeforproductionofchilledgoosemeat2013–12–30发布2014–01–20实施江苏省质量技术监督局发布DB32/T2389—2013目次前言................................................................................

2、II1范围..............................................................................12规范性引用文件....................................................................13术语和定义........................................................................14冷鲜鹅加工的总体要求..

3、............................................................24.1冷鲜鹅加工厂的卫生和消毒要求..................................................24.2屠宰冷鲜鹅加工过程中的质量管理................................................24.3屠宰冷鲜鹅加工过程中的卫生要求.......................................

4、.........24.4冷鲜鹅加工用水的要求..........................................................25活鹅宰前要求......................................................................25.1活鹅来源......................................................................25.2运输要求........

5、..............................................................25.3检疫要求......................................................................25.4病害鹅处置....................................................................26鹅屠宰操作要求...........................

6、.........................................26.1挂鹅..........................................................................36.2麻电致昏......................................................................36.3宰杀放血..............................................

7、........................36.4浸烫脱毛......................................................................36.5石蜡脱毛......................................................................36.6卸鹅...................................................................

8、.......36.7摘小毛........................................................................36.8开膛、净膛....................................................................46.9宰后检疫..........................................................