CAJ | 학술논문

研究了散装麻辣风味香肠（以下简称麻辣肠）加工工序防腐处理对保质期的影响，发现以下措施均可提高麻辣肠的保质期：用复配防腐液浸泡肠衣；对成品表面进行复配防腐液喷涂；在包装中添加干燥剂。采用综合措施生产的一批麻辣肠，产品放在0—4℃冷库存放16d，在蒸煮间存放20d产品没有发霉变质现象，达到了预期效果。
연구료산장마랄풍미향장（이하간칭마랄장）가공공서방부처리대보질기적영향，발현이하조시균가제고마랄장적보질기：용복배방부액침포장의；대성품표면진행복배방부액분도；재포장중첨가간조제。채용종합조시생산적일비마랄장，산품방재0—4℃랭고존방16d，재증자간존방20d산품몰유발매변질현상，체도료예기효과。
In this article, the effect of antiseptic treatment during producing process of hot and spicy flavor sausage on its shelf life was researched, and the results showed that all of the following treatments could prolong the product shelf life： soaking enteric with compound antiseptic liquid; Spraying compound antiseptic liquid on the surface of end -product; adding dry agent inside of the package. A batch of hot and spicy flavor sausage were produced with this synthetical measure, and the product showed no mildew or degeneration after 16d storage at 0 -4℃ or stored at steam boil room for 20d, which achieved the expect result.