目次一、鸡肉制品的现状及发展.............................................................................51.我国鸡肉制品发展现状..........................................................................52.我国鸡肉发展的必要性........................................................................63.我国鸡肉制品发展中存在的问题..........................................................63.1产品结构不合理.............................................................................63.2产品质量参差不齐.........................................................................73.3包装落后.........................................................................................74.针对存在问题提出的一些建议..............................................................74.1优先发展有市场前景的新产品.....................................................74.2使中式传统鸡肉制品走向现代化.................................................84.3发展低温鸡肉制品.........................................................................84.4发展深加工产品.............................................................................84.5研究生产工艺,开发先进的设备.................................................84.6企业制定可持续性发展思路.........................................................9二、认识大用..................................................................................................9三、鸡肉的营养价值......................................................................................103.1鸡肉知识介绍:..................................................................................103.2鸡肉药用功效......................................................................................113.3鸡肉适合人群......................................................................................123.4鸡肉的一些错误认识..........................................................................12四、鸡肉产品的初加工...................................................................................134.1鸡肉产品初加工工艺流程:.....................................................................13自动清洗机→鸡车、鸡笼清洗血从管道流出集中处理.......134.2操作要点.............................................................................................144.2.1毛鸡输送...................................................................................144.2.2肉鸡宰杀、脱毛........................................................................144.2.3开膛掏内脏................................................................................154.2.4预冷、消毒................................................................................154.2.5分割、包装................................................................................16五、鸡肉加工过程中的关键控制点及问题...................................................175.1毛鸡验收关键控制点CCP1:.............................................................175.2宰后检验关键控制点CCP2:.............................................................185.3预冷、消毒关键控制点CCP3:.........................................................195.4内包装物料验收关键控制点CCP4:.................................................205.5金属探测CCP5....................................................................................205.6HACCP体系运行在鸡肉加工过程中存...