即食生制动物性水产制品关键加工技术的研究

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天键词：生食水广品；天键加工技不；加工风险

中图分类号：TS254.4 文献标志码：A 文章编号：1674-0270（2026）01-0149-05

DOl ： 10.16043/j.cnki.cfs.2026.01.038

Study on Key Processing Technologies of Ready-to-Eat Raw-Prepared Aquatic Animal Products

LI Xiangyong （Fuzhou Industrial Product Production License Review Technology Center（Fuzhou Foodand Drug Evaluation Center）， Fuzhou 350011， China）

Abstract： This paper elaboratesonand analyzes the food safety risk points associated with ready-to-eat raw-prepared aquatic animal products （hereinafter referred to as "raw aquatic products"）. Based on existing regulationsand standard systems，and taking raw aquatic products from the Fuzhou region as an example，the study further clarifies the key technicalrequirements，including essential processing technologies and equipment，the zoning and control requirements for clean operation areas， workshop temperature control and storage/transportation conditions，as well as essential inspectioncapabilities.Theaim is to prevent risksrelated to the production licensing of such foods，promote the highquality development of the industry，and safeguard public health and life safety.

Key Words： raw aquatic products; key processing technologies; processing risk

即食生制动物性水产制品（以下简称“生食水产品”）指以鲜、冻动物性水产品为原料，食用前经洁净加工而不经加热熟制即可直接食用的水产制品。（剩余6363字）